Wycked Korean Grill

Vinegar water was stored inside the sanitizer container., Fresh chlorine sanitizer solution at 100 ppm was prepared at the time of the inspection.

Beef and gravy were kept on the counter tool with a surface of 32°C and 45°C., Foods were placed in ice bath.

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.

Single-use Kirkland Greek Yoghurt container was used to store gravy., Do not reuse single-use containers., Store food in a food grade container.

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.

There was heavy dust buildup on the ceiling and air-vents area., Clean the indicated area.

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.

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.

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.

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.

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.

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.

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.

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.