INSPECTION REPORT Health Protection KLAI-D8DQFN

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 August 22, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Joo Hyoung Lee		NEXT INSPECTION DATE August 28, 2024
INSPECTION TYPE Routine
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dish machine fails to reach 71.0C at the plate level after 3 attempts - highest temperature attained was 67.5C. Corrective Action(s): Do not use the dish machine until it is service and capable of reaching at least 71.0C at the plate level. Do not serve food using for-here plates and reusable utensils. All food must be served on disposable dishwares. Manager agreed. Dish machine was not in-use this morning. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: In-use rice paddle was stored in room temperature water. Corrective Action(s): Clean and sanitize the rice paddle and either: 1. Store on a dry surface and wash and sanitize in between every use or 2. Store rice paddle in a ice and water mixture - ice to be replenish whenever it melts and paddle to be washed and sanitized every 4 hours. Date to be corrected: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease buildup on the floor around the deep fryer across from the reach-in prep cooler. Corrective Action(s): Clean and sanitize and maintain in a sanitary condition. Date to be corrected by: August 24, 2024 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): High temperature dish machine fails to reach 71.0C at the plate level after three attempts (highest temperature attained was 67.5C). Dishmachine temperature gauge is not reflective of actual temperature as final rinse temperature showed that it reached 190F during the rinse cycle despite the temperature at plate level failed to reach the minimum required temperature of 71.0C. Corrective Action(s): Fix the dish machine so that it must reach the required sanitizing temperature of 71.0C at the plate level and fix the temperature gague so it reflects the true temperature readings of the dishmachine. Reviewed how to test the dish machine temperature with Hot Food Department Manager during the inspection. Date to be corrected by: As soon as possible Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Cardboard noted being used as liners for food/ condiments and liners for pots and pans. 2. Hot Food Department was not following the agreed upon Food Safety Plan for hot food. Unapproved food was being held with time as a control. Only some food was approved to use Time as a Control for people to enjoy while they are at the store. Corrective Action(s): 1. **Issue corrected at the time of inspection** All cardboard was removed and discarded. 2. Reviewed the Food Safety Plan for hot food. Please limit food items that are using Time as a Control to prevent foodborne illnesses. All other hot food should be held hot under hot hold units. Issue to be corrected by: Immediately Violation Score: 5

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

Comments

Routine inspection conducted today: Handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Sanitizer spray bottle available - 200 PPM chlorine residual detected in the spray bottle. 2 of the 3-compartment sinks were in-used and set-up for manual warewashing - 50 PPM chlorine residual detected in the sanitize basin. Hot Food department Manager has a valid FOODSAFE level 1 certificate. Note: At this time, facility is not serving sushi.