INSPECTION REPORT Health Protection ADIG-CNDV58

PREMISES NAME Hop Loi Market and BBQ House - Deli		Tel: (604) 381-0288 Fax:
PREMISES ADDRESS 27129 Fraser Hwy Aldergrove, BC V4W 3R2		INSPECTION DATE January 24, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Khoa (Ken) Nguyen		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Meat hanging and on bottom is <60C. Around 31C internal temperature, 37C on surface. Corrective Action(s): Reheat with oven. Fix this unit or install warmer lights or some alternate way of keeping items warm. Date to be completed by: Immediately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Spray bottle has 10ppm chlorine. Corrective Action(s): Adjust to 100ppm chlorine. Date to be completed by: today. Violation Score: 5

Non-Critical Hazards: Total Number: 1

208 - Foods obtained from unapproved sources [s. 11] Observation (CORRECTED DURING INSPECTION): Mung bean cake and sticky rice cake with coconut out at room temperature in plastic packages, from "lady". Items are not from approved source. Corrective Action(s): Operator removed during the inspection. Operator said she may discuss with lady to try to get her to come here to make them. She admitted these were made from home by her. Violation Score: 9

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

Comments

Hand wash station supplied with liquid soap in dispenser and paper towels in dispenser. Hand sink was blocked by a white board, was removed during the inspection. Operators use alternate hand sink at the back. Please ensure front hand sink closest to meat cutting area is free and clear of obstructions. Prep table and cutting boards look clean. Oven is available at back. No signs of pests at the time of inspection.