INSPECTION REPORT Health Protection KLAI-CTTQ45

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 July 17, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joo Hyoung Lee		NEXT INSPECTION DATE August 08, 2023
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 = 10

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Trays were noted in the handwash sink basin at the start of the inspection. Corrective Action(s): **Issue corrected during the inspection** Trays were removed from the handwash sink basin. Handwash sink must be accessible at all time to allow for food handlers to practice proper handwashing when required. At no time can the basin be occupied or used for another purpose besides handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bags of frozen meat noted thawing at room temperature. Corrective Action(s): **Issue corrected during the inspection** The bag of frozen meat was brought back to a refrigeration unit for thawing. Please ensure all staff thaw using an approved method such as overnight in the refrigerator, under cold running water or as part of the cooking process. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Water was not draining from the handwash sink basin. Corrective Action(s): Fix the handwash sink so it is working properly to allow food handler to use it for handwashing when required. Date to be corrected by: July 31, 2023 Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): 1. Some of the food that was being held at room temperature using time as a control did not have time stamp on the product. As per our previous agreement, facility may use time as a temperature for hot/ cold potentially hazardous food provided that they follow the strict requirement for time stamping any of these products and recording it on their food temperature chart. 2. Some hot food were also noted in a hot hold unit that was revealed to be not functioning properly and have no time stamps on the products. Corrective Action(s): **Issues were corrected during the inspection** Time stamps were placed on all the products that were using time as a control. Seeing that the facility just got a new general Manager, time as a control was reviewed with the Manager as it is his responsibility to ensure all staff follows this protocol. Any food in the future not following this protocol will be discarded. Violation Score: 1

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

Comments

Routine inspection conducted today: - Refrigerator units were holding food at 4C or below. - Rice in rice cookers were being held at over 60C. - Deep fryers and fume hood was noted in a sanitary condition. - In-use rice paddle was noted storing at room temperature water. As per staff, water changed out every hour - acceptable. - Drain plugs available for the 2-compartment sink for manual warewashing. - General cleanliness and organization in this area was noted satisfactory. - Bleach spray bottle was noted available. 200 PPM chlorine residual was detected. - No signs of pest activities noted in this area. - Two food handlers at this unit has FOODSAFE level 1 certificates - certificates verified. Reminder: - Paper towel must be loaded into the paper towel dispenser to avoid contaminating the roll of paper towel before they are being used. - Food in the hot hold unit was initially noted slightly below 60C. As per staff, the hot food was just cooked fresh about half an hour ago and placed in the hot hold unit. When the food in this hot hold unit was checked again an hour later, all food was noted over 60C. Issue might have been that staff placed hot food in the hot hold unit then turned the machine on after the food was placed into the unit. They must turn on the hot hold unit, make sure it reaches 74C, before placing any hot food into this unit for holding.