INSPECTION REPORT Health Protection CPAK-ARVULQ

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 October 6, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jongsam Bae		NEXT INSPECTION DATE October 10, 2017
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 4

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Stirred fried noodles (JapChae) prepared on site and stored in individually packaged container at ~21.7'C. When asked the staff, the noodles were cooked and when still hot, packed into each container and left at room temperature for display. All (5 containers) Japchae discarded at this time. Corrective Action(s): Facility has not been approved to prepare JapChae, but only allowed to have them delivered from Coquitlam location. The current practice is unacceptable and not meeting the legislative requirement. All cooked foods must be cooled from >60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. Submit a Food Safety Plan for Jap Chae and obtain approval. Until then, facility should not be serving this dish. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Display cooler had ambient air temperature ~11'C. Staff had noticed the cooler was not plugged in. Cooler had mostly Kimchis and few containers of pork bone soups. Pork bone soups (8'C) were moved to the other cooler operating <4'C at this time. Corrective Action(s): Ensure all coolers are operating <4'C prior to storing foods in the units. Any potentially hazardous food stored in the danger zone (5'C-59'C) for more than 2 hours must be discarded. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Spicy rice cakes and Sun Daes had internal temperature 30'C~40.2'C. None of the containers were time stamped. 9 cases of spicy rice cakes and 4 Sundaes discarded at this time. Corrective Action(s): Ensure all foods stored in the hot holding units are stored at 60'C or above at all times. Items that must follow the time monitoring system (Sun Dae) MUST be labelled with time when prepared. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No liquid soap in the dispenser. Papertowles stuck in the dispenser. Extra papertowels available on the adjacent table. Staff was advised to refill the liquid soap at this time. Corrective Action(s): Ensure the handwash station is supplied with hot/cold running water, liquid soap and paper towels at all times. Replenish immediately after empty. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted: -Refrigeration temperatures within requirement, except mentioned above. -100-200ppm chlorine available in a spray bottle and in dishwashing sink. -Staff Foodsafe Level 1 certified. -Delivered boxes to be organized. General sanitation satisfactory. -Professional pest control contracted. No evidence of pest activity observed. Facility has been approved to follow time monitoring system for the following items: *Kimbab - 4 hours, Lunchbox - 4 hours *Any food items delivered from Coquitlam location in a refrigerated truck - 2 hours *Cooked SunDae in warmers - 2 hours Any food items that is not listed above must be approved by the health inspector prior to be added on the menu. Black bean noodle was no longer to be served at the facility. If serving this item again, must be approved. DO NOT serve/prepare any food that is not approved by the health inspector. Ensure the time monitoring system is being followed accurately and properly. Otherwise, facility will no longer be granted to use the time monitoring system. Follow-up inspection will be conducted. As per progressive enforcement, failure to comply- any repeated violation will result in issuance of Correction Order and further Violation Ticket(s). Please contact the health inspector for any questions or concerns.