26 - 1200 37 Street SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Nicemeat Korean BBQ & Streetfood se trouve dans le quartier ROSSCARROCK. ROSSCARROCK, Calgary compte 51 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 29 juillet 2026, 42 (82%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
McDonald's 14917
ROSSCARROCK
Ce restaurant a été inspecté 9 fois depuis le 19 juillet 2023, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
1. The walk in cooler was not operational at the time of inspection and measured 19.2 degrees C., , High risk food items, including fried chicken, were discarded during the inspection., , Mar 16 - Cooler still not operational., March 17 - Cooler still not operational. No perishable foods stored in walk-in cooler
3 infractions
1. The walk in cooler was not operational at the time of inspection and measured 19.2 degrees C., , High risk food items, including fried chicken, were discarded during the inspection., , Mar 16 - Cooler still not operational.
Carboard was used to line shelving in the walk-in cooler., , Remove the cardboard., Surfaces must be smooth, non-absorbent to moisture and easy to clean.
Accumulation of food debris under shelves and hard-to-reach areas (between and under large cooking equipment
3 infractions
1. The walk in cooler was not operational at the time of inspection and measured 19.2 degrees C., , High risk food items, including fried chicken, were discarded during the inspection.
Carboard was used to line shelving in the walk-in cooler., , Remove the cardboard., Surfaces must be smooth, non-absorbent to moisture and easy to clean.
Accumulation of food debris under shelves and hard-to-reach areas (between and under large cooking equipment
2 infractions
Carboard was used to line shelving in the walk-in cooler., , Remove the cardboard., Surfaces must be smooth, non-absorbent to moisture and easy to clean.
Accumulation of food debris under shelves and hard-to-reach areas (between and under large cooking equipment
4 infractions
Food in the walk-in cooler measured at 8C. Ambient air temperature of walk-in cooler measured at 10C. , , Cold foods are to maintain a temperature of 4C or below.
Recurring violation:, Pest control records were not up to date. Pest control checklist of August 15 was available., , Previous violation:, No pest control record was available.
1) Cardboard was used placed on the floor to collect grease at the deep fryer area., 2) Carboard was used to line shelving in the walk-in cooler., , Remove the cardboard., Surfaces must be smooth, non-absorbent to moisture and easy to clean.
7 infractions
Used/wet cleaning cloths were kept on the counter., The cleaning cloths were promptly washed and kept in the chlorine sanitizer bucket at 100 ppm., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
A food handler did not wash their hands before wearing a pair of gloves to prepare customers food., The staff was instructed to wash their hands and ensure gloves are used once and discarded.
1) Cooked vegetable dumpling was kept beside the deep fryer with an internal temperature of 21.6°C. , The food was discarded., , 2) Frozen uncooked raw chicken containers were stored on the floor to thaw with a surface temperature of -0°C to 2.2°C., Food items were stored in the walk-in cooler., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
7 infractions
1. Cleaning cloths were kept on the counter., , 2. No sanitizer buckets available., , Fresh sanitizer buckets were measured at 100ppm and the cleaning cloths were kept thereon.
Gloves were stored in the top cooler to be reused., , Gloves were discarded., , Once a glove is taken out discard it immediately. , , Wash your hands before wearing new gloves.
Opened canned of toyster sauce was kept on the top shelves at the back kitchen., , Oyster sauce was discarded., , Store leftovers open canned food into clean food grade containers.
7 infractions
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must either be single use of be fully submerged in a sanitizer bucket solution. The staff/operator agreed to do the latter. Please ensure to have all cleaning cloths be fully submerged in a sanitizing bucket solution at all times after use.
The food preparation cooler had a temperature of 9°C on the top inserts and 12°C on the bottom refrigeration unit. The food items were moved to the walk-in cooler during the inspection. Please ensure that the refrigeration unit is maintained below 4°C at all times. Otherwise, please contact a technician to repair the unit., **DO NOT USE THE REFRIGERATION UNIT UNLESS IT IS ABLE TO MAINTAIN A TEMPERATURE OF 4°C OR BELOW. REPAIR THE UNIT.
Accumulation of food debris under shelves and hard-to-reach areas
Recurring violation:, Pest control records were not up to date. Pest control checklist of August 15 was available., , Previous violation:, No pest control record was available.
Repeating violations:, 1) Foods were stored on the floor beneath the prep counter., 2) Bulk food bins were stored on o.5 inches surface., 2) Boxes were stored on the floor in the front cashier area., , Provide proper shelving and store foods including boxes of food items at least 6 inches off the floor., , Recurring: violations:, 1. Foods were stored on the floor beneath the prep counter., , 2. Food were stored on the floor in the front cashier area., , 3. Cardboards were used to line the rack and the floor., , Remove cardboard. , , Previous violations:, 1) Food service supplies were stored on a plank of unfinished wood in the front service area. Finish the wood so that the surface is smooth, non-absorbent to moisture and easy to clean., , 2) Cases of food were stored on the floor of the walk-in cooler., **CORRECTED (2023-07-19). The cases of food were still stored on the floor in the walk-in cooler. The food cases were moved to the shelving unit during the inspection. Please ensure that no food is stored on the floor in the walk-in cooler., , 3) Dry foods were stored on the kitchen floor. Provide adequate shelving and store foods at least 6 inches off the floor., **OUTSTANDING (2023-07-19). The dry food items were still stored on the kitchen floor. Please find a spot for those dry food items so that they are stored at least six inches above the ground.
1) Cardboard was used placed on the floor to collect grease at the deep fryer area., 2) Carboard was used to line the bottom of the walk-in freezer., , Remove the cardboard., Surfaces must be smooth, non-absorbent to moisture and easy to clean.
There was debris noted on the walk-in cooler condenser fan cover., , Clean and sanitize the indicated area.
Dumplings and fried potatoes were lkeft on the counter adjacent to the deep fryer at 28.2°C and 15.9°C., , Foods were kept in the cooler.
No pest control record was available.
Recurring: violations:, 1. Foods were stored on the floor beneath the prep counter., , 2. Food were stord on the floor in the behind the cahsier area., , 3. Cardboards were used to line the rack and the floor., , Remove cardboard. , , Previous violations:, 1) Food service supplies were stored on a plank of unfinished wood in the front service area. Finish the wood so that the surface is smooth, non-absorbent to moisture and easy to clean., , 2) Cases of food were stored on the floor of the walk-in cooler., **CORRECTED (2023-07-19). The cases of food were still stored on the floor in the walk-in cooler. The food cases were moved to the shelving unit during the inspection. Please ensure that no food is stored on the floor in the walk-in cooler., , 3) Dry foods were stored on the kitchen floor. Provide adequate shelving and store foods at least 6 inches off the floor., **OUTSTANDING (2023-07-19). The dry food items were still stored on the kitchen floor. Please find a spot for those dry food items so that they are stored at least six inches above the ground. ,
Recurring violation:, Caulking at the two-compartment sink and wall joint was discolored and in a state of disrepair. , , Replace caulking., , Previous violation:, Caulking at the two-compartment sink and wall joint was discolored and in a state of disrepair. Replace caulking., **OUTSTANDING (2023-07-19). The caulking was still in the same condition. Please ensure to replace the caulking, as discussed, to remove the discoloration and potential mold growth.
The hot-holding unit, containing cooked meat, was measured at 55°C. The unit was adjusted during the inspection and the temperature was measured at 65°C. The inspector informed the staff/operator that hot-holding units must be maintained at or above 60°C at all times.
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. Please ensure to follow the instruction/poster, as discussed during the inspection.
There was no evidence of approved food safety training. Successfully complete an approved food safety course and provide certification. Owners of more than one food establishment must have a separate manager with approved food safety training at each location., **OUTSTANDING (2023-07-19). 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.
1) Food service supplies were stored on a plank of unfinished wood in the front service area. Finish the wood so that the surface is smooth, non-absorbent to moisture and easy to clean., , 2) Cases of food were stored on the floor of the walk-in cooler., **CORRECTED (2023-07-19). The cases of food were still stored on the floor in the walk-in cooler. The food cases were moved to the shelving unit during the inspection. Please ensure that no food is stored on the floor in the walk-in cooler., , 3) Dry foods were stored on the kitchen floor. Provide adequate shelving and store foods at least 6 inches off the floor., **OUTSTANDING (2023-07-19). The dry food items were still stored on the kitchen floor. Please find a spot for those dry food items so that they are stored at least six inches above the ground. ,
Caulking at the two-compartment sink and wall joint was discolored and in a state of disrepair. Replace caulking., **OUTSTANDING (2023-07-19). The caulking was still in the same condition. Please ensure to replace the caulking, as discussed, to remove the discoloration and potential mold growth.