2136 - 10 Aspen Stone Boulevard SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Onion Korean Noodle & Kitchen se trouve dans le quartier ASPEN WOODS. ASPEN WOODS, Calgary compte 47 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 29 juillet 2026, 40 (85%) 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.
The Workhorse - CGY-1891
ASPEN WOODS
Ce restaurant a été inspecté 8 fois depuis le 7 juillet 2023, avec 3 conformes, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
1 infraction
Cleaning required at the back storage area.
Aucune infraction
5 infractions
Sanitizer spray bottle located at the front used for sanitizing table surfaces was unlabeled., Operator labelled the sanitizer spray bottle during the time of the inspection., , Ensure chemical spray bottles are adequately labelled to identify their contents.
Battered egg was observed sitting at room temperature on the sandwich table located in the kitchen. Temperature of the battered egg was measured at 25.6C. Food must be kept out of the danger zone (4°C - 60°C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment., , The battered egg was discarded.
1) Cleaning cloths were observed sitting on counter outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria., 2) No sanitizer bucket at each food prep station, , Operator set up sanitizer buckets with chlorine sanitizer solution measured at 100 ppm and submerged the cleaning cloths in the solution.
Aucune infraction
7 infractions
1. Wet cleaning cloths were kept on the counter., 2. Sanitizer bucket at the front retail area was too strong. Chlorine test strip was bleaching off., 3. Spray bottle containing bleach solution was too strong - chlorine test strip was bleaching off., , Fresh sanitizer solution was prepared at 100 ppm and new cleaning cloths were kept in a sanitizer bucket.
1. Eggs were kept on the counter at 11°C., , Eggs were promptly kept in the cooler., , 2. Cooked pork was kept on the counter to cool at 36°C., Food was kept in ice bath to rapidly cool.
Dishwasher was measured at 0 ppm after completing a cycle. Sanitizer bucket was empty., , In the meantime, 100 ppm sanitizer solution was prepared at the 2-comp sink until the dishwasher is fixed.
5 infractions
1) Chlorine sanitizer measured 10 ppm., , 100 ppm chlorine sanitizer was prepared during the inspection., , 2) Used cleaning cloths were stored on the tables., , Cleaning cloths were placed in a sanitizer during the inspection. Keep cleaning cloths immersed in a sanitizer between uses.,
Spray bottles that contained sanitizer were not labeled to indicate their contents., , These spray bottles were labeled during the inspection.,
Dry food was stored in a non-food grade rubber container., , Dry food was transferred to a food grade container during the inspection.,
9 infractions
A surface sanitizer was not prepared., , Prepare an approved sanitizer such as 100 ppm chlorine or 200 ppm quat.,
1) There was no splash guard between the kitchen hand sink and food preparation table., , Install a splash guard., , 2) The noodle making machine was placed in close proximity to the janitorial sink., , Install a partition between the janitorial sink and food equipment or re-locate the food equipment and allow a setback distance of minimum10 feet between the janitorial sink and food handling area.,
A probe thermometer was not available., , Provide a probe thermometer that can measure between 0C to 100C.,
1) Food was observed on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles and give easy access to pests., , Please elevate the food off the floor by 6 inches or more., , 2) Eggs were stored in the walk-in cooler above ready-to eat foods. Eggs could potentially break and contaminate food stored below with harmful pathogens., , Please relocate the tray of eggs to a bottom shelf below ready-to-eat food.
1) Rice paddle was observed to be stored on top of the rice cooker., The operator made an ice bath to store the rice paddle when it is not in use, , 2) A single use container with no handle was observed to be used as a scoop in a bulk container. Scoops with handles prevent cross-contamination between the operator's hands and the food product., Please remove the single use container and replace it with a handled scoop. , , Operator replaced the single use scoop with a handled food grade scoop.
1. No handwashing soap at the kitchen handwashing sink., 2. Paper towel dispenser at the kitchen handwashing sink was empty., , Handwashing supplies were promptly restocked.,
1. Opened canned oyster sauce was stored in the prep cooler., Opened canned food was promptly discarded., Store leftovers open canned food into a clean food grade container., , 2. Scoops without a handle were stored in the bulk food container., Scoops were promptly removed., Obtain scoop with a handle., , 3. Winter jackets, toque and bags were stored on the chest freezer., Items were promptly removed and kept in a separate area., All articles and materials in a commercial food establishment that are not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas and in a manner that contaminates neither., , 4. Bulk foods were stored in non-food grade containers., Food grade stainless steel containers were being used.
1. No pest control record was available., 2. Gap was noted at the bottom of the back exit door weatherstripping., , 1. Operator promptly contacted a pest control services provider. Recent pest control record was sent to the health inspector's email., , 2. Back exit door weatherstripping was fixed and appeared to be in good repair.,
The indicated areas were insanitary:, 1. Underneath the dishwasher area., 2. Underneath the counters and had to reach areas were accumulated with food debris., , Operator sent pictures of the indicated areas and the areas appeared to be cleaned and in a sanitary condition.,
There was evidence of food preparation prior to the food establishment receiving health approval from Alberta Health Services.,
There was debris in the line cooler located in the server area. Packaging material was still taped to the cooler., , Packaging material was removed and the cooler was cleaned during the inspection.,
There was no detectable chlorine sanitizer in the dishwasher., , Repair the dishwasher so that it meets cleaning and sanitizing requirements such as 100 ppm chlorine.,
There were no handwashing supplies at the hand sink in the server area., , Provide handwashing supplies in suitable dispensers.,
Wastewater was backing up from the dishwasher., , Repair the plumbing line so that wastewater is discharged into a sanitary sewage system. , , Clean and disinfect the floor.,
1) The weatherstripping on the back exterior door was in a state of disrepair., , Replace the weatherstripping to prevent the entry of pest., , 2) There was a hole in the floor drain cover by the hot water tanks., , Replace the floor drain cover.,
1) There were no service records for the grease interceptor., , Service the grease interceptor and maintain records., , 2) The wooden shelf by the kitchen hand sink was constructed with unfinished wood., , Finish wood so that the surface is smooth, non-absorbent to moisture and easy to clean., , 3) The light cover by the back door was damaged., , Replace the light cover., , 4) There were holes in the wall under the food preparation sink. Electrical wires were seen in one of the holes., , 5) There was a hole in the wall behind cooking equipment., , Repair walls. They must be smooth, non-absorbent to moisture and easy to clean.,
1) The line cooler was dirty with debris., , Clean the line cooler., , 2) The line cooler in the server area and the chest freezer were not turned on., , Turn on cold holding equipment and ensure they are capable of storing food out of the temperature danger zone (4C to 60C).,