INSPECTION REPORT Health Protection JCHY-DD7T5L

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 January 23, 2025	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Joo Hyoung Lee		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] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Observed takoyaki, tempura, kim bap that was produced 4 hours ago (10:00hrs roughly today)that was previously stored at room temperature were moved to be stored in the display cooler. Corrective Action(s): Discard aformentioned items. As per the standing correction order, all potentially hazardous foods that are time controlled are to be discarded after 4 hours and time logged, tracked, and documented. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff informed they wash dishes by first soaking it in bleach solution followed by rinsing with water and then washing it with detergent. Store manager acted as translator for both staff. Both staff informed they washed using this method. Corrective Action(s): All equipment must be washed, rinse, sanitized, and air dried. Provide educational warewashing method poster. Educated staff how to properly warewash using manual metho and to use dishwasher to wash equipment. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Observed Takoyaki, kimbap, boneless fried chicken, tempura prepackaged stored at room temperature without proper time tracking as previously noted in report KLAI-D8KT2J. AT the time of inspection noted, staff noting time tracking on time sheet. Noted several days throughout the month that was missed on time control sheet. Time control sheets produced noted that all potentially hazardous foods were sold out every day. Manager initially informed that they will put it on clarence after 8 hours being out and place it into the display cooler after which will discard the next morning if not sold. Later they informed that after 2 hours they will put it in the cooler for further sale. Spoke with corporate where they suggested that it was to be discarded after 2 hours if not sold. New batch of kimbap noted not to have time dated on the packaging noting when it was packaged on. PICTURES TAKEN. Corrective Action(s): All potentially hazardous foods that are stored at room temperature must be addressed as noted in the correction order issued on August 28, 2024. Corrected by: Today Violation Score: 5

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

Comments

Routine Inspection conducted today. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine spray bottles at 200ppm. 3-compartment sink available. Two 2-compartment sink available. High-temperature dishwasher measured at 71C final rinse temperature. Prep coolers and walk-in cooler measured at 4C or lower. Freezers measured at -18C or lower. Hot-holding units for soup, sauces, and rice measured at 60C or higher. Food observed to be stored at least 6 inches off the floor. Overall, facility is well organized.