INSPECTION REPORT Health Protection ADIG-CVLT8M

PREMISES NAME Hop Loi Market and BBQ House - Deli		Tel: (604) 381-0288 Fax:
PREMISES ADDRESS 27129 Fraser Hwy Aldergrove, BC V4W 3R2		INSPECTION DATE September 12, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Khoa (Ken) Nguyen		NEXT INSPECTION DATE September 19, 2023
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -Meat filled steamed rice cake, sticky rice and coconut filled steamed cakes are still being held at room temperature. -Containers labelled with "BJ Deli and Bakery" -EHO to follow up on this source as location in Burnaby does not make these items -Tofu, sticky rice meat wraps, warm, 23C at room temperature. Corrective Action(s): Move all items to coolers at 4C. Hot hold the wraps at 60C or store in fridge at 4C. Date to be completed by: Immediately. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 206 noted on Routine inspection # ADIG-CNDV58 of Jan-24-2023 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Meat hanging and on bottom is <60C. Around 31C internal temperature, 37C on surface. Correction: Reheat with oven. Fix this unit or install warmer lights or some alternate way of keeping items warm. Date to be completed by: Immediately. Code 302 noted on Routine inspection # ADIG-CVET43 of Sep-06-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No sanitizier available at the front. Both spray bottles tested at 0ppm chlorine (labelled 100ppm bleach solution). No bleach available at the back for dishwashing. Correction: Ensure sanitizer is available during meat cutting and serving deli meats. Ensure extra bleach available at 2 comp sink for sanitizing dishes and utensils. Date to be completed by: Immediately. Code 206 noted on Follow-Up inspection # ADIG-CNV2B3 of Feb-08-2023 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Pork <60C surface and internal temperature. Correction: Reheat to >74C. Increase temperature of warmer. Date to be corrected by: Immediately.

Comments

Follow up on approved sources for ready to eat potentially hazardous food items. Other items observed during the inspection that operator said comes from approved sources, various Deli's and Bakeries in the Lower Mainland: -Dark fermented beans (?) in glass jar unlabelled in cooler -Pickled carrots and daikon unlabelled in cooler -Refrigerated coconut desserts, unlabelled -Refrigerated shredded kelp and date/lechee dessert in cup, unlabelled -Other yellow paste like refrigerated, unlablled container Please provide receipts for these items from an approved source, submit this to the EHO and Health Office. Ensure that you use the bleach in supply at 100ppm for sanitizing. Test strips are recommended.