INSPECTION REPORT Health Protection CPAK-CRPU4D

PREMISES NAME H-Mart (Coquitlam Centre) - Kitchen		Tel: (604) 474-0508 Fax:
PREMISES ADDRESS 12 - 2755 Lougheed Hwy Port Coquitlam, BC V3Y 5Y9		INSPECTION DATE May 11, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Joohyoung Lee		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 6

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prepared meals (8 bowls and 5 noodles) stored in the front warmer had temperatures ranging in between 38-42'C. Inspection was conducted >3 hours after the meals were delivered to the facility. All discarded at this time. Pictures taken. Corrective Action(s): Ensure to have all hot potentially hazardous food stored above 60'C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: New manager is not Foodsafe Level 1 certified, but to take the course next week with 2 other staff. Corrective Action(s): Ensure to notify the health inspector once certified. Violation Score: 1

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

Comments

Routine inspection conducted: No food prep is occurring yet. All prepared meals/sidedishes are packaged/delivered from the head office, Port Coquitlam. - Handwashing station adequately supplied with liquid soap, paper towels and hot/cold running water. - Cooler operating at 4'C or below. - Bleach available for manual dishwashing. - Washroom satisfactory. - Professional pest control company contracted. Traps in place. NOTE: Do not use cardboards to line shelves. Remove all. General sanitation of the kitchen satisfactory at this time. Please contact the health inspector for any questions or concerns.