INSPECTION REPORT Health Protection JCHY-DEQTHM

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 March 13, 2025	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Joo Hyoung Lee		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Chlorine sanitizer spray bottle measured <50ppm. Corrective Action(s): Prepare chlorine sanitizer to measure between 100-200ppm. Corrected by: Immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 2

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Observed staff time tracking potentially hazardous foods when they put in the cooler for rapid cooling, temperature of final product prior to storing in cooler for retail sale, and time of final product to be stored in cooler. Staff unaware of any critical limits and corrective actions of the cooling process and internal temperature of final product. Staff also informed inspector that after 5 hours of storage in display cooler for sale are to discard. Corrective Action(s): Have appointed food safety specialist to review food safety procedures to staff on critical limits, monitoring actions, and corrective actions regarding the preparation of potentially hazardous foods. Corrected by: Immediately. Violation Score: 5 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff have valid FOODSAFE Level 1 certification able to present to inspector for validation. Corrective Action(s): Ensure at least one staff at all times has valid FOODSAFE Level 1 certification on-site at all times able to present to inspector for validation. Corrected by: Immediately. Violation Score: 1

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. 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 sauces, and rice measured at 60C or higher. Food observed to be stored at least 6 inches off the floor. Closure Order issued. Overall, facility is well organized.