1017 - 9650 Harvest Hills Boulevard NE · AURORA BUSINESS PARK
24 mars 2026
RéussiManual dishwashing observed was inadeqaute, the staff was not sanitizing dishes., , **Ensure dishes are washed, rinsed and fully immersed in sanitizer for at least 2 minutes the set out to air dry.
The hand sink was obstructed by utensils., , **Ensure the hand sinks are kept clear and accessible for use at all times and used for hand washing purposes only.,
Food containers in the line coolers were being stacked, with the base of the top containers coming in direct contact with the food in the bottom containers., , **Ensure foods are stored in a manner that protects them from contamination at all times.
An expired permit was posted on site in an area not visible to clients., , **Please have a valid permit posted in an area visible to your clients.
The standing freezer requires cleaning., , **Have the freezer cleaned and sanitized.
Azalea Korean Cuisine se trouve dans le quartier AURORA BUSINESS PARK. AURORA BUSINESS PARK, Calgary compte 20 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 24 mars 2026, 17 (85%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 16 octobre 2024, avec 4 réussites et 1 fermeture au dossier.
Manual dishwashing observed was inadeqaute, the staff was not sanitizing dishes., , **Ensure dishes are washed, rinsed and fully immersed in sanitizer for at least 2 minutes the set out to air dry.
The hand sink was obstructed by utensils., , **Ensure the hand sinks are kept clear and accessible for use at all times and used for hand washing purposes only.,
Food containers in the line coolers were being stacked, with the base of the top containers coming in direct contact with the food in the bottom containers., , **Ensure foods are stored in a manner that protects them from contamination at all times.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
COUNTRY HILLS
An expired permit was posted on site in an area not visible to clients., , **Please have a valid permit posted in an area visible to your clients.
The standing freezer requires cleaning., , **Have the freezer cleaned and sanitized.
15 dozen raw whole eggs were observed to be stored at room temperature. The temperature of the eggs were tested using a probe thermometer and read 19C - 21C. The operator informed the inspector that the eggs were purchased the day before. Perishable foods, such as raw whole eggs, must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins that cooking cannot destroy. Foods should not be left in this temperature range for more than 2 hours., , 15 dozen eggs were discarded.
A slab of frozen beef was observed thawing in the handwash sink, obstructing access and compromising proper hand hygiene practices. Handwashing stations must be clearly designated and physically separated from food preparation sinks to prevent cross-contamination., , The operator was instructed to remove the frozen beef from the handwash sink and to thaw it in the prep sink. Ingredients must be thawed by placing them in the cooler overnight, running them under cold water, using a microwave if they are cooked immediately afterward, or as part of the cooking process.
Kitchen hand sink was obstructed with items inside the sink., , Keep the hand sink free from obstruction and are used for handwashing only.
Cooked chickens in containers were stacked without covers or wraps in the front display cooler. Foods were directly touching the bottom of containers. , , Ensure all foods are stored in a covered container or wrapped with food grade wrap.
1. Open and exposed food products in the dry storage area. All food products must be covered and protected from contamination. , , 2. Raw meat stored above fresh produce and ready to eat food. Ensure raw meat are stored below ready to eat food products to prevent cross contamination.
Front display cooler is overfilled with food products. Chicken stored in the cooler had a temperature of 11C. Refrain from overfilling the cooler to ensure adequate air flow. Frequently monitor the temperature of the cooler, including high-risk food products, such as chicken.
Scoop is stored inside the container of a bulk supply. Ensure scoops are stored in a separate and clean area to prevent cross contamination of the bulk supply.