INSPECTION REPORT Health Protection KLAI-D8KT2J

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 August 28, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joo Hyoung Lee		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot food that were placed under the hot hold unit was noted with an internal temperature at around 33.0C. These food were noted with time-stamps. Facility was using time as a control, however some of these items were noted with expired time and the temperature at the hot hold unit was unable to maintain the food above 60.0C. Corrective Action(s): Items noted with expired time-stamps were discarded (3 containers of rice cakes). Any food items stored in a hot hold unit must be held at 60.0C or higher. Store Manager turned up the temperature for the hot hold unit. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): In-use rice paddle noted stored in room temperature water. No ice visible in the water bath for the in-use rice paddle. Corrective Action(s): Operator discarded the water and refilled it with ice water. Please ensure staff store in-use utensils in an ice water mixture and everytime when the ice melts, clean and sanitize the utensils before refilling the ice water mixture. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. 3 containers of rice cakes were noted with time stamps of 9:20 AM (time of production), however inspection time is at 2 PM. Products have been holding at below 60.0C, in the danger zone, for more than 4 hours. 2. Cardboard was still being used as liner on the floor for the deep fryer. Corrective Action(s): 1. Items were discarded during the inspection. Please note, only items approved for using time as a control may use this method to control for bacterial growth/ toxin productions. However, if the procedures are not being followed as per the approved plan, this facility may no longer use time as a control. 2. Discard the cardboard. Cardboard cannot be used in the facility as a liner. Date to be corrected by: Today Violation Score: 3

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

Comments

Follow-up conducted for report# KLAI-D8DQFN After three attempts, the high temperature dish machine is able to reach 71.0C at the plate level. Facility may resume using for-here plates for dine-in customers. Note: The rinse temperature gauge was showing over 180F in the first two attempts even when it was unable to reach 71.0C at the plate level - please fix the gauge so the reading is accurate and have a calibrated water-proof thermometer available so staff can check the internal temperature at the plate level at least once a day. A Correction Order has been issued for repeated violation of 311 and violation 206.