INSPECTION REPORT Health Protection KLAI-CZLSG8

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 18, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joo Hyoung Lee		NEXT INSPECTION DATE 6 Months
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 Yes 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): Hot food (fried chicken, rice cakes and noodles) were stored in hot hold units and noted with internal temperatures below 60.0C (noted at 38.0C and 39.6C). Corrective Action(s): As per staff, they properly reheated the food prior to placing in the hot hold units. They suspected that the water level within one of the units was not high enough. For the second hot hold unit, the internal temperature was over 60.0C, however some of the food (fried chicken) was below 60.0C. Going forward, cook or reheat all food to at least 74.0C - spot check with a thermometer. Preheat the hot hold units to at least 60.0C prior to putting reheated or hot food in the unit. **Issue corrected during the inspection** All hot food in these units were reheated. Water level of the hot hold unit was increased to ensure that it reaches the bottom of the stainless steel containers. All hot food were noted at least 60.0C in the hot hold units after reheating. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Cardboard being used as liner on the floor below the deep fryer. Corrective Action(s): Remove the cardboard. All surfaces in an approved facility must be imprevious to moisture and easily cleanable. Date to be corrected by: Today Violation Score: 1

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

Comments

Routine inspection conducted today: All 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. Food stored protected and in the proper storage hierarchy. Drain plugs available for the 2-compartment sink. Sink was properly set-up for manual warewashing. 50 PPM chlorine residual detected in the sanitize basin. Rice warming in rice cooker was noted above 60.0C. Facility started making sushi. pH of sushi rice was detected at 4.0. **District Health Inspector will check if Food Safety Plan for sushi has been submitted and approved for the Corporate store.** Bleach sanitizer spray bottles available. 200 PPM chlorine residual detected. Overall cleanliness and organization in this department was excellent. Quite a few staff working in this department has completed FOODSAFE level 1 - certificates verified.