INSPECTION REPORT Health Protection KLAI-CFVTQY

PREMISES NAME H-Mart Hot Food		Tel: (604) 539-1377 Fax: (604) 539-1378
PREMISES ADDRESS 19555 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE June 30, 2022	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Jongsam Bae		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food that must be stored at or below 4C were stored in room temperature during the inspection. 9 gimbap (Korean seaweed rice rolls) and 3 fried tofu rice balls were noted ranging between 19.5C to 20.9C. Corrective Action(s): **Issue corrected at the time of inspection** The abovementioned products were discarded during the inspection. Similar to hot potentially hazardous food, operator must discontinue to practice of storing cold potentially hazardous food in room temperature. They may propose a food safety plan that will allow for the safe display or storage of cold food items at room temperature, however that must be submitted to the area EHO for approval prior to implementation. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): **Note: This is a repeated violation** Hot potentially hazardous food that must be stored at or above 60C were stored in room temperature during the inspection. 2 combo bento boxes, 3 rice cake skewers, 1 corn on the cob, 2 egg rice dishes, 5 stir-fried vermicelli were noted ranging between 21.4C to 32.4C. Corrective Action(s): **Issue corrected at the time of inspection** The abovementioned products were discarded during the inspection. As mentioned in the last routine inspection, operator must discontinue to practice of storing hot potentially hazardous food in room temperature. They may propose a food safety plan that will allow for the safe display or storage of hot food items at room temperature, however that must be submitted to the area EHO for approval prior to implementation.

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No one working at the time of inspection has FOODSAFE level 1. One of the staff has FOODSAFE level 1 but certificate has expired. Corrective Action(s): Have a food handler take FOODAFE level 1 or equivalent. There must always be one staff working who has FOODSAFE level 1 or equivalent. Date to be corrected by: July 30, 2022 Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection conducted today: Handwash station accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at ≤ 4C. Freezer unit was at ≤ -18C. Hot holding units were holding food at > 60C. Drain plugs available for the 2-compartment sink for warewashing. Active warewashing observed - detected 200 ppm chlorine residual in the sanitizer basin and observed food handler submerging clean utensils in the bleach solution. 200 ppm chlorine residual detected in the bleach sanitizer spray bottle. Excellent sanitary condition noted in the deep fryer and fume hood.