Ss 8 Alberta Health Environmental Public Health To: RE: Services ORDER OF AN EXECUTIVE OFFICER NOTICE OF CLOSURE Jagjit Mann ——_ ‘The food establishment located in Edmonton, Alberta and municipally described as: Koryo Korean BBQ, 901 Southgate Shopping Centre. WHEREAS |, an Executive Officer of Alberta Health Services, have inspected the above noted premises pursuant to the provisions of the Public Health Act, RSA 2000, c. P-37, as amended; AND WHEREAS such inspection disclosed that the following conditions exist in and about the above noted premises which are or may become injurious or dangerous to the public health or which might hinder in any manner the prevention or suppression of disease, namely: a. The facility was operating without a valid Food Handling Permit. b. Evidence of extensive cockroach infestation was noted throughout the facility. Many live and dead cockroaches of all life stages noted in the facility and on glue boards, counters, and food equipment. cc. The hand sink in the front area, the three compartment sink in the back area, and the faucet to fil the large cooking vessel are all leaking water. d. Cleaning program was not effective. Cleaning schedule did not have cleaning and sanitizing procedures for all equipment and utensils, a complete detailed lst ofall equipment and utensils, or a list of cleaning and sanitizing agents used in the food establishment with their concentration and uses. fe. Probe thermometers were not available to verify cooking temperatures and hot holding temperatures. {. Hot holding of cooked chicken was observed at ~40°C. g. Structural damage noted within the facility; water damage on a section of floor and wall, and some missing tile grout. h. Poor sanitation noted throughout the fa 1. High touch surfaces, undemeath and on top of shelves, food equipment, garbage containers, electrical outlines, pipes, and plumbing lines were noted in ‘an unsanitary condition 2. Abuild-up of grease was observed under the refrigerated drawers below the grill AND WHEREAS such inspection disclosed that the following breaches of the Public Health Act and the Food Regulation, Alberta Regulation 31/2006 and the Food Retail and Foodservices Code exist in and about the above noted premises, namely: a. Violation [a.]is in contravention of section 3(1) (a) and (b) of the Food Regulation which states, "No person shall operate a food establishment unless (a) the person in an operator who holds a valid and subsisting permit for the operation of the food establishment, and (b) the foodOrder ofan Executive Officer Notice of Closure RE: The Food Establishment located in Edmonton, Alberta and municipally described as: 901 Southgate Shopping Centre Page 2 of 5 establishment is identified on the permit as approved by the regional health authority that issued the permit. b. Violation [b.] is in contravention of Section 21(1) of the Food Regulation which states, “The ‘commercial food establishment and any surrounding area, premises or facilities supporting the commercial food establishment must be kept free of pests and of conditions that lead to the harboring or breeding of pests” and “A written record of all pest control measures in the food establishment and surrounding area, premises and facilities referred to in subsection (1) must be maintained” . Violation [c.] is in contravention of Section 28(3)(a) of the Food Regulation which states, “All ‘equipment and utensils in a commercial food establishment must be (a) kept in good working order and condition’. d. Violation {4.]is in contravention of Section 29 of the Food Regulation which states, "A ‘commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance” and “The procedures must include (a) the cleaning and sanitizing requirements for the food establishment and for all equipment and utensils in it, iF any, that are not normally washed in a dishwasher, and (b) a list of all cleaning and sanitizing agents used in the food establishment, including their concentration and u: e. Violation [e.]is in contravention of Section 28(1) of the Food Regulation which states, “A commercial food establishment must have all the facilities, equipment and utensils that are necessary to ensure its safe operation and maintenance” {Violation [f] is in contravention of Section 25(1) and (24) of the Food Regulation which states, “All high-risk food must be stored, displayed and transported at a temperature of (a) not more than 4C or such higher temperatures, or (b) not less than 60C or such lower temperature as an executive officer stipulates under subsection(4)" and "All food processing in a food establishment must be done in a manner that makes the food safe to eat.” @. Violation [g.]is in contravention of Section 17(1)(a), Section 17(2) and Section 28(1) of the Food Regulation which states, "An operator must ensure that before the operation of the commercial food establishment commences, the commercial food establishment (a) is of sound construction and in a good state of repair” and “The operator must ensure that the commercial food establishment is constructed to control the entry of pests” and “A commercial {food establishment must have all the facilities, equipment and utensils that are necessary to ensure its safe operation and maintenance. h. Violation [h.]is in contravention of Section 29 of the Food Regulation which states, “A commercial food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance” and “The procedures must include (a) the cleaning and sanitizing requirements for the food establishment and for all equipment and utensils in it, if any, that are not normally washed in a dishwasher, and (b) a list of all cleaning and sanitizing agents used in the food establishment, including their concentration and uses.” AND WHEREAS, by virtue of the foregoing, the above noted premises are hereby declared to be Closed. NOW THEREFORE, | hereby ORDER and DIRECT: 1. That the Owner immediately close the above noted premises. 2. That the Owner immediately undertake and diligently pursue the completion of the following work in and about the above noted premises, namely: a. Apply for a valid Food Handling Permit from Alberta Health Services.Order of an Executive Officer - Notice of Closure RE: The Food Estabishment ocated in Edmonton, Alberta and municlpally described as: 901 Southgate Shopping Centre Page 3of5 b. Work with your pest control company to implement integrated pest management program within the facility to eliminate to cockroach infestation. Ensure that ‘appropriate pest control devices are properly placed to facilitate the eradication of the infestation. Store all foods in a manner that does not allow for pest contamination. Do not allow garbage, food, debris, or unnecessary equipment to accumulate in a manner that would facilitate the harborage of pest or vermin. ¢. Do not move, interfere or tamper with any cockroach monitoring stations, bait, traps or other pest management devices placed by the Pest Control Company. d. Fill any and all cracks, holes, gaps, and other areas of cockroach harborage, as directed by pest control. Repair any holes on the walls, ceiling, flooring, and missing baseboards. Ensure all surfaces in the food facility are in good repair and in a condition that renders them easy to clean and in a condition that does not allow the harborage of cockroaches and other pests. Conduct any other repairs identified by the pest control company. . Remove any standing water, locate source of the water and repair all water leaks. Ensure that plumbing and drainage systems are maintained in compliance with the Alberta Plumbing Code and any other associated regulations are adhered to. Ensure that all plumbing is maintained in good working condition at all times. {Create and/or revise your written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment and structural aspects, and educate staff on the program's proper usage. Ensure that all staff are properly educated and trained regarding duties and requirements of the sanitation plan. Maintain the sanitation program to reflect the cleaning practices in the facility. Ensure that the written sanitation program is maintained and kept on site for staff to follow and ensure its adhered to. Ensure sanitation program includes a list of all cleaning and sanitizing agents used in the food establishment, including their concentrations and uses. i. Ensure that the written sanitation program is in compliance with Section 4.0, of the Food Retail and Food Services Code, 2003. @. Obtain a properly functioning probe thermometer. Ensure all staff understand how to use the thermometer, and that all staff are aware of proper cooking and hot holding temperatures. h. Cease and desist the practice of storing high risk perishable foods at room temperature. Keep perishable foods in the cooler or freezer until needed for processing. Ensure that hot foods meant to be served hot are maintained at hot holding temperatures of 60°C with a continual heat source. Ensure all perishable foods are maintained either below 4°C or above 60°C at all times as to prevent microbial growth. i. Clean and sanitize all equipment, utensils and surfaces that may come into contact with food. Ensure all equipment, utensils and surfaces that may come into contact with food is in good repair, maintained in a sanitary condition, washed, and sanitized in a manner that removes contamination. Clean under the cooking appliances, underneath and behind equipment, under shelving units and coolers and all other equipment and surfaces in the kitchen area, including the hard-to- reach areas. Thoroughly clean all shelving. Ensure that the food establishment is maintained in a clean and sanitary condition.