Fraser Health Authority



INSPECTION REPORT
Health Protection
KLAI-CMRQZD
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 4, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Joo Hyoung Lee		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 8
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Over 200 PPM chlorine residual detected in a sanitizer spray bottle.
Corrective Action(s): **Issue corrected at the time of inspection** Staff diluted the sanitizer spray bottle. After the dilution, 200 PPM chlorine residual was detected from the solution.
Do not use too much bleach when mixing the sanitizer solution. Only 2 tsp per 1 L water is required to make a 100 - 200 PPM chlorine sanitizer solution and is effective for getting rid of harmful bacteria.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: 1. Staff was not using the temperature logs for displaying hot and cold potentially hazardous food at room temperature as per the most updated Food Safety Plan. However, time stamps were noted on all food that was displayed at room temperature.
2. New hot hold unit has been purchased for the facility. However, no updated floor plan was submitted to the Health Authority or prior approval was granted prior to the purchase and installation of this unit.
Corrective Action(s): 1. Staff MUST use the temperature logs whenever hot and cold potentially hazardous food is stored at room temperature or the time stamp alone will not be valid. Please re-train staff and ensure that they are using the logs. If proper procedures are not followed for keeping potentially hazardous food at room temperature then this practice will not be allowed anymore.
2. Submit an updated floor plan to the area Health Inspector that shows the actual current layout of all equipment in the Hot Food area. Any future addition, removal or change to the floor plan must be submitted to the Health Authority for approval prior to making the change.
Date to be corrected by: January 11, 2023
Violation Score: 5

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 or below.
All freezer units were at -18C or below.
Hot hold units were holding hot food above 60C.
Food were stored in the proper storage hierarchy, protected and off the floor.
General cleanliness and organization excellent.
200 PPM chlorine residual detected in the second basin of the 2-compartment sink for manual warewashing - excellent.
No signs of pest activities noted during the inspection.
Despite violation #311, staff was aware that all cold or hot potentially hazardous food displayed at room temperature for purchase must be thrown out after 2 hours from removing out of temperature control. These food were all noted with time stamps when removed from temperature control and none was noted over the 2 hour range.