E100 - 11660 Sarcee Trail NW · SHERWOOD
May 15, 2025
Pass1. Wet cleaning cloths were stored on the prep cooler counter., , 2. No sanitizer solution bucket was prepared at the back kitchen and front service area., , Quat sanitizer bucket was prepared at each prep station and new cleaning cloths were kept therein., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
The dishwasher staff was using the same gloves to handle both dirty dishes and clean dishes after running a dishwashing cycle., , , The dishes were promptly rewashed., , Ensure gloves are changed after each task.
1. Used serving tongs were stored on the handle of the stove grill., , 2. Used rice scoops were stored in stagnant water., , 3. Ice cream scoops were stored in stagnant water at 19.8°C., , The utensils were washed in the dishwasher. Serving utensils were stored in an ice bath., , Ice cream scoops were stored in the ice cream freezer., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
The sewer drain had a foul smell., , Chlorine sanitizer was poured in the drain., , The owner indicated the sewer drain is scheduled to be evacuated in two weeks time.
Gap was noted on the wall underneath the sink at the dishwasher area., , Fix the wall.
Baekjeong Korean BBQ House is in the SHERWOOD neighbourhood. SHERWOOD, Calgary has 51 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 21, 2026, there are 34 (67%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 2 times since December 13, 2024, with 2 passes and 0 closures on record.
1. Wet cleaning cloths were stored on the prep cooler counter., , 2. No sanitizer solution bucket was prepared at the back kitchen and front service area., , Quat sanitizer bucket was prepared at each prep station and new cleaning cloths were kept therein., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
The dishwasher staff was using the same gloves to handle both dirty dishes and clean dishes after running a dishwashing cycle., , , The dishes were promptly rewashed., , Ensure gloves are changed after each task.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
1. Used serving tongs were stored on the handle of the stove grill., , 2. Used rice scoops were stored in stagnant water., , 3. Ice cream scoops were stored in stagnant water at 19.8°C., , The utensils were washed in the dishwasher. Serving utensils were stored in an ice bath., , Ice cream scoops were stored in the ice cream freezer., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
The sewer drain had a foul smell., , Chlorine sanitizer was poured in the drain., , The owner indicated the sewer drain is scheduled to be evacuated in two weeks time.
Gap was noted on the wall underneath the sink at the dishwasher area., , Fix the wall.
Quat sanitizer in the spray bottle was measured at 1000ppm., , Use 200ppm quat sanitizer and verify with test strips.
Large containers (5 gal) of sauces and soups were not cooled down rapidly., , Use an ice bath or ice wand to aid in rapid cooling of large volume sauces and soups.
Quat sanitizer test strips were discolored. , , Provide new quat sanitizer test strips and test daily.
1) Mop sink area was dirty., , 2) Plastic saran wrap was used to wrap the stainless-steel counter. Do not wrap any surface with material. , , Clean these areas.