INSPECTION REPORT Health Protection KLAI-CFVTD4

PREMISES NAME H Mart - Store		Tel: Fax: (604) 939-0137
PREMISES ADDRESS 19555 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE June 30, 2022	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Peter B.I. Kwon		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine residual detected in the sanitizer spray bottles in the produce and meat department. Chlorine sanitizer spray bottle in the seafood department was noted over 200 ppm (starting to bleach out chlorine test strip). Corrective Action(s): **Issue corrected at the time of inspection** Food handlers remixed the bleach sanitizer solution during the inspection. 200 ppm chorine residual was detected. Ensure to always have bleach sanitizer available to allow food handlers to sanitize their work station in between working with different food or when dirty. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Interior of the ice machine in the seafood department was noted with black mold buildup. Note: Ice is not used for consumption. 2. Dust and mold buildup noted in the meat walk-in cooler, meat walk-in freezer, seafood display cooler and produce display cooler. Corrective Action(s): Clean the aforementioned areas and maintain in a sanitary condition. Date to be corrected by: July 14, 2022 Violation Score: 9

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

Comments

Routine inspection conducted today: Observations are made for the Seafood and Meat/ Produce and Retail departments Handwashing stations accessible, equipped with hot and cold running water, liquid soap and paper towel. Both bar soap and liquid soap were observed in the handwash station in the produce department. As per staff, the bar soap is being used at this station. Bar soap are not allowed in a food service establishment. Bar soap was discarded during the inspection. Drain plugs are available for the three compartment sink for manual warewashing Meat department processing room temperature was at 11C. All refrigeration units were at ≤ 4C. All freezer units were at ≤ -18C. No signs of pest activities noted during the inspection. Abell, external pest control company, comes in once a week for inspection and replacement of traps.