Wycked Korean Grill
Z143 - 4825 Mount Royal Gate SW Calgary AB T3E 6K6 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- When asked to prepare chlorine sanitizer for surfaces/dishes, the chlorine sanitizer was not made at 100 ppm. Too much bleach solution (approximately 4 tablespoons) was added to water.The process was corrected during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food was stored directly in non-food grade garbage bags.REQUIREMENT: All foods must be stored in food-grade material and packaging.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Issue was noted on the December 03, 2025, Inspection**There was heavy dust buildup on the ceiling and air-vents area.Clean the indicated area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Vinegar water was stored inside the sanitizer container.Fresh chlorine sanitizer solution at 100 ppm was prepared at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Single-use Kirkland Greek Yoghurt container was used to store gravy.Do not reuse single-use containers.Store food in a food grade container.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Beef and gravy were kept on the counter tool with a surface of 32°C and 45°C.Foods were placed in ice bath.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Recurring violation:Paper towel was placed on the counter in the front service area.Place paper towel in a paper towel dispenser.Previous violation:The paper towel in a handwashing station was not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
- 20. Do food handlers at the facility have adequate food safety training?
- A food handler holds a food safety certificate. Food handlers demonstrated a lack knowledge in food safety.Link to the Home Study in Food Safety in Korean was sent to the operator.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was heavy dust buildup on the ceiling and air-vents area.Clean the indicated area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel in a handwashing station was not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An open container of food that indicated “refrigerate after opening” was being stored at room temperature. The inspector informed the staff/operator that the manufacturer’s instruction on proper storage of food must be followed. The container was discarded during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The rice cooker container had rice mixed with water at room temperature. The staff/operator mentioned that the mixed rice and water was in preparation to the lunch rush. The inspector informed the staff/operator that once rice is mixed with water, it will be considered high-risk, which must be temperature controlled away from the temperature danger zone: must be kept above 60°C or below 4°C. Thus, when water is mixed with the rice, it must be cooked immediately. The rice was cooked immediately afterwards. Please refrain from repeating this practice moving forward.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A refrigeration unit, being the Coca Cola Cooler, was measured at 5.6°C. The inspector informed the staff/operator that all high-risk food items must be stored at or below 4°C. During the inspection, the unit was adjusted to bring the temperature down to 4°C. Please ensure to monitor all refrigeration units to be at or below 4°C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The staff/operator was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the staff/operator on how to properly use the sink for sanitization. A copy of the two-compartment sink poster/instruction will be provided with this report. As indicated, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The staff/operator demonstrated adequate understanding of the proper dishwashing method afterwards.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel in a handwashing station was not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
- 20. Do food handlers at the facility have adequate food safety training?
- There was no Food Safety Training Certificate provided during the inspection. The staff/operator mentioned that they have not completed a Food Safety Training approved in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. The inspector informed the staff/operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized Food Safety courses in Alberta. A list of recognized Food Safety Courses in Alberta will be provided with this report. Once a course is scheduled, please send the date(s) to the undersigned. Once a certificate is received, please send a copy of the certificate to the undersigned. **SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.
- 24. Is solid and liquid waste being managed in a suitable manner?
- The garbage bin container was not proper, being covered with newspapers. The inspector informed the staff/operator that wastes must be kept in suitable containers only. The newspapers were removed during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?