INSPECTION REPORT Health Protection DWAG-BKMUHM

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 8, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jongsam Bae		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 = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Accumulation of dust observed on the magnetic knife strip. 5 knives were stored on the strip. Corrective Action(s): Clean and sanitize the knife strip and knives stored on the strip. Ensure the knife strip is cleaned and sanitized on a regular basis. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel dispenser was empty at the hand washing station near the 3 compartment sink. Corrective Action(s): Refill the paper towel dispenser to ensure paper towels are provided at each hand washing station. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of debris observed at the following areas: 1. Under the 2 compartment sink near the magnetic knife strip. 2. Under the cook line near the walk-in cooler. Corrective Action(s): Clean the aforementioned area. Follow your sanitation plan for regular cleaning schedule. Correct by: Jan 10, 2020. Violation Score: 3

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

Comments

Routine inspection: - Coolers (prep, display, walk-in) maintained at 4C or less. - Hot food hot held above 60C. - 2 hot holding units available. One was not being used. - BBQ chicken with sauce were being made to order and not hot held in the hot holding unit. - 200 ppm bleach sanitizer available in spray bottle and at the 3 compartment sink. - 3 compartment sink available for manual dishwashing with sink plug available. - Time tracked foods within the required time frame. - Food product covered and protected from contamination. - No pest activities observed at the time of the inspection. *Temperature records sporadically maintained. Ensure temperature records are maintained on a daily basis.