14 - 3803 26 Avenue SW
Non conforme
8 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
19 janvier 2026
No prepared sanitizer solution was present in the main kitchen while the food preparation was in process. Operator was instructed to prepare a sanitizer solution. Bleach solution was prepared, measured at 100 ppm., , Wet cleaning clothes were stored on the counters, instructed to submerge the wet clothes inside the sanitizer solution between use.
Raw eggs were stored in the prep cooler and measured at 13°C. The eggs were overfilled. The operator was instructed not to overfill the cooling cabinet, as this affects proper air circulation and temperature control.
The handwashing sink was blocked with the mop sink bucket. The sink was unblocked, and the operator was advised to relocate the mop bucket storage."
"Reoccurring violation", , Plastic cups and metal bowls used as scoops for bulk ingredients, , Obtain scoops with a handle to prevent contamination
"Reoccurring violation", A portable propane stove was placed on top of the chest freezer at the back. The appliance was operational at the time of inspection. The operator was reminded that this is the third time this violation has been noted. The operator was instructed to remove the portable stove from the facility., , , Cited on 2025-02-13: Portable propane stove was placed on a wooden shelving unit at the back to cook., , Remove propane stove and cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.
The preparation sink tap and the 2 compartment dishwashing sinks were leaking. Please get the plumbing repairs.
"Reoccurring violation", , The kitchen floor was wet., , Ensure to fix any leak or mop up excess water that is causing the kitchen floor to be wet.
Deep cleaning is required in following areas:, -Behind the cooking line, -Below the dishwashing area, -dry storage area shelves and the floor, -ceiling panels, -ventilation canopy , -all the below shelves in the preparation area, Organize back area, , Please clean indicated areas.
San Dong Banjeom se trouve dans le quartier GLENBROOK. GLENBROOK, Calgary compte 43 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juillet 2026, 36 (84%) 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.
Erina Bakery
GLENBROOK
Ce restaurant a été inspecté 6 fois depuis le 18 juillet 2023, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
8 infractions
No prepared sanitizer solution was present in the main kitchen while the food preparation was in process. Operator was instructed to prepare a sanitizer solution. Bleach solution was prepared, measured at 100 ppm., , Wet cleaning clothes were stored on the counters, instructed to submerge the wet clothes inside the sanitizer solution between use.
Raw eggs were stored in the prep cooler and measured at 13°C. The eggs were overfilled. The operator was instructed not to overfill the cooling cabinet, as this affects proper air circulation and temperature control.
The handwashing sink was blocked with the mop sink bucket. The sink was unblocked, and the operator was advised to relocate the mop bucket storage."
"Reoccurring violation", , Plastic cups and metal bowls used as scoops for bulk ingredients, , Obtain scoops with a handle to prevent contamination
"Reoccurring violation", A portable propane stove was placed on top of the chest freezer at the back. The appliance was operational at the time of inspection. The operator was reminded that this is the third time this violation has been noted. The operator was instructed to remove the portable stove from the facility., , , Cited on 2025-02-13: Portable propane stove was placed on a wooden shelving unit at the back to cook., , Remove propane stove and cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.
The preparation sink tap and the 2 compartment dishwashing sinks were leaking. Please get the plumbing repairs.
"Reoccurring violation", , The kitchen floor was wet., , Ensure to fix any leak or mop up excess water that is causing the kitchen floor to be wet.
Deep cleaning is required in following areas:, -Behind the cooking line, -Below the dishwashing area, -dry storage area shelves and the floor, -ceiling panels, -ventilation canopy , -all the below shelves in the preparation area, Organize back area, , Please clean indicated areas.
5 infractions
Plastic cups and metal bowls used as scoops for bulk ingredients, , Obtain scoops with a handle to prevent contamination
Portable propane stove was placed on a wooden shelving unit at the back to cook., , Remove propane stove and cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.
There was no light at the storage room., , Replace the light.
12 infractions
1) Spray bottle was not labeled as to its content, , 2) Spray bottle containing bleach solution was too strong (bleaching out test strips)
Dishes were being stacked on top of one another in the dishwasher, , Ensure dishes are being properly stacked to ensure dishes are cleaned and sanitized
Large bin placed on top of the hand sink and the mop bucket was blocking access to the hand wash station. , , Ensure hand wash station is kept free and easily accessible at all times
12 infractions
Wiping cloths was wrapped around a condiment container., , Wiping cloths was removed., , Ensure condiment containers are labelled to identify their contents.
Disposable glove was stored on the Korean reddish pickle at the front service prep cooler., , Disposable gloves should only be used once.
1) The internal temperature of the fried pork cooling on the counter was17.5°C., , Fried port was discarded., , 2) Tomato containing garlic sauce was stored on the chest freezer cooling at 62.5°C., , Ensure foods are cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within four hours. , , Cool foods rapidly by:, i. Dividing foods into smaller portions. Large foods take longer time to cool., ii. Placing foods in ice water bath., iii. Storing foods in pre chilled shallow pans., , After proper cooling, label and store the food with the date and time they were prepared., , Previous violations:, 1) Peeled, whole onions and processed vegetables were stored without temperature control. Processed vegetables measured 19.2C, , Store processed vegetables away from the temperature danger zone (4 to 60C)., , 2) Black bean sauce (made in house) measured 23.2C and was stored without temperature control. pH measured approximately 5., , Black bean sauce was placed in a cooler during the inspection.
15 infractions
Wiping cloths was wrapped around a condiment container., , Wiping cloths was removed., , Ensure condiment containers are labelled to identify their contents.
Bleach sanitizer bucket was measured at 10 ppm., , Fresh bleach sanitizer was prepared at 100 ppm., , Ensure fresh sanitizer bucket is prepared every 2 hours.
Disposable glove was stored on the Korean reddish pickle at the front service prep cooler., , Disposable gloves should only be used once.
15 infractions
A surface sanitizer was not prepared in the kitchen., , 100 ppm chlorine sanitizer was prepared during the inspection.,
1) Onions were being prepared on the floor., , Prepare food on a food preparation table., , 2) Covers for raw meats in insert containers were dirty with food debris. Foods were handled without utensils. , , 3) A bowl was being used to scoop raw seafood from the line cooler., , Use utensils for handling food and store utensils in a manner that prevents the handles from coming into contact with food.,
Shell eggs, raw seafood and raw poultry were stored above and next to produce in the cooler with sliding doors., , The cooler was organized during the inspection so that raw eggs, seafood and meats were on the bottom.,
Wooden board used to line top of prep cooler, , Replace wooden board with a material that is smooth, non-porous, and easy to clean.
The kitchen floor was wet., , Ensure to fix any leak or mop up excess water that is causing the kitchen floor to be wet.
Large container of raw squid placed on the floor of the kitchen. No cover available.
Plastic cups used as scoops for bulk ingredients, , Obtain scoops with a handle to prevent contamination
Rice scoop stored at room temperature in a container of still water, , Rice scoop is to be stored either in an ice bath (4C or below), hot water bath (60C or above), sanitizer (100ppm chlorine, or 200ppm QUAT), or cleaned and sanitized after each use
Portable propane stove was placed on a wooden shelving unit at the back to cook., , Remove propane stove and cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.
1) Fluorescents light fixtures above the chest freezer had no light cover., , Cover fluorescent light with light covers., , 2) There was a broken wall tiles underneath the 2-compartment sink., , Repair or replace the wall tiles.
There was no light at the storage room., , Replace the light.
Wooden board used to line top of prep cooler, , Replace wooden board with a material that is smooth, non-porous, and easy to clean.
The kitchen floor was wet., , Ensure to fix any leak that is causing the kitchen floor to be wet., , Previous violation:, 1) Scissors and other utensils were stored in a dirty container., , Utensils and the container were cleaned and sanitized in the dishwasher., , 2) A red bin with diced onions was damaged., , Replace the container. Ensure foods are stored in food grade containers., , 3) Water was dripping under the wok range causing water to accumulate on the kitchen floor., , Repair the wok range and stop the leak.,
Recurring violations:, 1) There was an accumulation of dust and grime on the kitchen walls and ceiling., 2) The kitchen floor was excessively wet., 3) There were accumulation of grease deposits and other residues on the ventilation canopy filters., 4) Underneath the dishwashing area was dirty., 5) Front service air vent was accumulated with dust and grime., , Thoroughly clean the indicated areas and deep clean the kitchen including hard to reach areas., , Ensure the kitchen floor is dry to prevent fall and trip hazard., , Written sanitation plan was available., , Previous violations:, 1) There was an accumulation of grease on the kitchen walls and under the wok range., , Clean the kitchen thoroughly including hard to reach areas., , 2) There was no cleaning schedule., , Prepare, implement, and maintain a detailed written cleaning schedule to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The cleaning schedule must include a list of all cleaning and sanitizing agents used within the food establishment, all equipment to be cleaned and the frequency of cleaning.,
Chlorine test strips appeared old and the vial was not equipped with a color chart. These test strips did not respond to 100 ppm chlorine sanitizer., , Replace with new chlorine test strips and monitor sanitizer concentrations daily.,
Recurring violation:, Portable electric induction unit stored on the chest freezer was being used for grease producing cooking., , Do not use the induction unit., , Previous violations:, 1) There was build-up of grease and char on the kitchen ventilation system. , , Clean the ventilation system., , 2) The induction unit on the chest freezer was being used for grease producing cooking., , Cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.,
1) Protective film was peeling from a shelf where pots were stored., , 2) Woks/ pans were stored on a soiled cardboard liner., , Remove the protective film and soiled cardboard. Surfaces must be smooth, non-absorbent to moisture and easy to clean.,
1) Fluorescents light fixtures above the chest freezer had no light cover., , Cover fluorescent light with light covers., , 2) There was a broken wall tiles underneath the 2-compartment sink., , Repair or replace the wall tiles.
There was no light at the storage room., , Replace the light.
There were using two cook tops to cook grease producing food without a ventilation canopy., , Refrain from cooking without a ventilation canopy.
The kitchen floor was wet., , Ensure to fix any leak that is causing the kitchen floor to be wet., , Previous violation:, 1) Scissors and other utensils were stored in a dirty container., , Utensils and the container were cleaned and sanitized in the dishwasher., , 2) A red bin with diced onions was damaged., , Replace the container. Ensure foods are stored in food grade containers., , 3) Water was dripping under the wok range causing water to accumulate on the kitchen floor., , Repair the wok range and stop the leak.,
Recurring violations:, 1) There was an accumulation of dust and grime on the kitchen walls and ceiling., 2) The kitchen floor was excessively wet., 3) There were accumulation of grease deposits and other residues on the ventilation canopy filters., 4) Underneath the dishwashing area was dirty., 5) Front service air vent was accumulated with dust and grime., , Thoroughly clean the indicated areas and deep clean the kitchen including hard to reach areas., , Ensure the kitchen floor is dry to prevent fall and trip hazard., , Written sanitation plan was available., , Previous violations:, 1) There was an accumulation of grease on the kitchen walls and under the wok range., , Clean the kitchen thoroughly including hard to reach areas., , 2) There was no cleaning schedule., , Prepare, implement, and maintain a detailed written cleaning schedule to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The cleaning schedule must include a list of all cleaning and sanitizing agents used within the food establishment, all equipment to be cleaned and the frequency of cleaning.,
Wastewater from cleaning the floor was disposed down a kitchen floor drain., , Follow municipal codes and bylaws., , Dispose wastewater directly into a sanitary sewage system in a non-food handling area to avoid contamination of food.,
Sanitizer bucket and spray bottles were not labelled., , The sanitizer bucket and spray bottles were promptly labelled to identify their contents.
1) The internal temperature of the fried pork cooling on the counter was17.5°C., , Fried port was discarded., , 2) Tomato containing garlic sauce was stored on the chest freezer cooling at 62.5°C., , Ensure foods are cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within four hours. , , Cool foods rapidly by:, i. Dividing foods into smaller portions. Large foods take longer time to cool., ii. Placing foods in ice water bath., iii. Storing foods in pre chilled shallow pans., , After proper cooling, label and store the food with the date and time they were prepared., , Previous violations:, 1) Peeled, whole onions and processed vegetables were stored without temperature control. Processed vegetables measured 19.2C, , Store processed vegetables away from the temperature danger zone (4 to 60C)., , 2) Black bean sauce (made in house) measured 23.2C and was stored without temperature control. pH measured approximately 5., , Black bean sauce was placed in a cooler during the inspection.
Handwashing sink was obstructed with bulk food containers and moping sink., , Bulk food containers were stored in a separate location and moping sink was stored in the toilet.
Open canned hot bean paste sauce was stored in the cooler., , Hot bean paste sauce was discarded., , Once a can is opened remove food from the can and store leftover in a food grade container.
Chlorine test strips appeared old and the vial was not equipped with a color chart. These test strips did not respond to 100 ppm chlorine sanitizer., , Replace with new chlorine test strips and monitor sanitizer concentrations daily.,
Recurring violation:, Portable electric induction unit stored on the chest freezer was being used for grease producing cooking., , Do not use the induction unit., , Previous violations:, 1) There was build-up of grease and char on the kitchen ventilation system. , , Clean the ventilation system., , 2) The induction unit on the chest freezer was being used for grease producing cooking., , Cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.,
1) Protective film was peeling from a shelf where pots were stored., , 2) Woks/ pans were stored on a soiled cardboard liner., , Remove the protective film and soiled cardboard. Surfaces must be smooth, non-absorbent to moisture and easy to clean.,
1) Fluorescents light fixtures above the chest freezer had no light cover., , Cover fluorescent light with light covers., , 2) There was a broken wall tiles underneath the 2-compartment sink., , Repair or replace the wall tiles.
The kitchen floor was wet., , Ensure to fix any leak that is causing the kitchen floor to be wet., , Previous violation:, 1) Scissors and other utensils were stored in a dirty container., , Utensils and the container were cleaned and sanitized in the dishwasher., , 2) A red bin with diced onions was damaged., , Replace the container. Ensure foods are stored in food grade containers., , 3) Water was dripping under the wok range causing water to accumulate on the kitchen floor., , Repair the wok range and stop the leak.,
1) Wet bulk food bins were stored on the floor to air-dry., , The bulk food bins were promptly taken off the floor and washed in the dishwasher., , Ensure dishes are stored in a sanitary surface to air-dry., , 2) Containers without handles were being stored in the bulk food containers., , Obtain scoops that have handles.
Recurring violations:, 1) There was an accumulation of dust and grime on the kitchen walls and ceiling., 2) The kitchen floor was excessively wet., 3) There were accumulation of grease deposits and other residues on the ventilation canopy filters., 4) Underneath the dishwashing area was dirty., 5) Front service air vent was accumulated with dust and grime., , Thoroughly clean the indicated areas and deep clean the kitchen including hard to reach areas., , Ensure the kitchen floor is dry to prevent fall and trip hazard., , Written sanitation plan was available., , Previous violations:, 1) There was an accumulation of grease on the kitchen walls and under the wok range., , Clean the kitchen thoroughly including hard to reach areas., , 2) There was no cleaning schedule., , Prepare, implement, and maintain a detailed written cleaning schedule to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The cleaning schedule must include a list of all cleaning and sanitizing agents used within the food establishment, all equipment to be cleaned and the frequency of cleaning.,
Wastewater from cleaning the floor was disposed down a kitchen floor drain., , Follow municipal codes and bylaws., , Dispose wastewater directly into a sanitary sewage system in a non-food handling area to avoid contamination of food.,
1) Peeled, whole onions and processed vegetables were stored without temperature control. Processed vegetables measured 19.2C, , Store processed vegetables away from the temperature danger zone (4 to 60C)., , 2) Black bean sauce (made in house) measured 23.2C and was stored without temperature control. pH measured approximately 5., , Black bean sauce was placed in a cooler during the inspection.,
1) Shredded meat on the chest freezer measured 20.6C., , 2) Spring roll pastry had thawed on the chest freezer. It measured 9.6C., , Shredded meat and spring roll pastry were placed in a cooler during the inspection., , 3) Perishable foods such as hydrated fungus, mushrooms and shell eggs in top refrigerated inserts measured between 10 to 11.7C. This cooler had ice build-up below the inserts., , All perishable foods in top refrigerated inserts were discarded. Repair the cooler and store perishable foods 4C or less and shell eggs 7C or less under refrigeration., , 4) Cooked, green peas were stored measured 21C on the table with no means of temperature control., , Green peas were placed in cooler during the inspection., , 5) A bowl of minced garlic on a top refrigerated insert measured 21.8C., , Minced garlic was discarded. ,
Food was being prepared in the front service area without an accessible hand sink., , Install a hand sink in the front service area or prepare all foods in the kitchen. Handling of opened foods in the front service area is not permitted without an accessible hand sink.,
The kitchen hand sink was obstructed by containers and janitorial equipment., , Items that had obstructed the hand sink were removed during the inspection.,
A cell phone was placed on the chest freezer where food was being prepared., , Store personal items separately.,
Chlorine test strips appeared old and the vial was not equipped with a color chart. These test strips did not respond to 100 ppm chlorine sanitizer., , Replace with new chlorine test strips and monitor sanitizer concentrations daily.,
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 training at each site.,
1) There was build-up of grease and char on the kitchen ventilation system. , , Clean the ventilation system., , 2) The induction unit on the chest freezer was being used for grease producing cooking., , Cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.,
1) Protective film was peeling from a shelf where pots were stored., , 2) Woks/ pans were stored on a soiled cardboard liner., , Remove the protective film and soiled cardboard. Surfaces must be smooth, non-absorbent to moisture and easy to clean.,
1) Scissors and other utensils were stored in a dirty container., , Utensils and the container were cleaned and sanitized in the dishwasher., , 2) A red bin with diced onions was damaged., , Replace the container. Ensure foods are stored in food grade containers., , 3) Water was dripping under the wok range causing water to accumulate on the kitchen floor., , Repair the wok range and stop the leak.,
1) There was an accumulation of grease on the kitchen walls and under the wok range., , Clean the kitchen thoroughly including hard to reach areas., , 2) There was no cleaning schedule., , Prepare, implement, and maintain a detailed written cleaning schedule to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The cleaning schedule must include a list of all cleaning and sanitizing agents used within the food establishment, all equipment to be cleaned and the frequency of cleaning.,
Wastewater from cleaning the floor was disposed down a kitchen floor drain., , Follow municipal codes and bylaws., , Dispose wastewater directly into a sanitary sewage system in a non-food handling area to avoid contamination of food.,