INSPECTION REPORT Health Protection CPAK-AVLQYX

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 February 2, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jongsam Bae		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Spicy rice cakes in warmer measured at 56.7'C, warmer adjusted with lid placed on at this time to achieve >60'C. 2) Cooked Sundaes left on counter for cooling- to be sliced. The internal temperature was measured at 29.2'C. Supervisor had advised the Sundaes were cooked <1hour prior to the inspection. All to be reheated in the steamer at this time. Corrective Action(s): 1) Ensure the warmer is properly heated to or above 60'C before transferring hot food into the unit. If to have food uncovered, the unit must be set on higher temperature. Use probe thermometer to monitor temperature. 2) Reheat Sundaes until the internal temperature is at 74'C and then store in warmer for sale above 60'C OR slice to be sold on counter for 2 hours only- must be time stamped. Do not leave Sundaes on counter to cool below 60'C. In this case, ALL must be time stamped to be sold for 2 hours only. Violation Score: 15

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: -Handwash station adequately supplied. Replenish liquid soap. Almost empty at this time. -Refrigeration temperatures within requirement. -Time monitoring system in place for items sold on counter. Kimbabs 4 hour stamped, Japchae and other foods 2 hour stamped. -200ppm chlorine solution available in the back dishwashing sink and in a spray bottle. Label the bottle and ensure all staff are using the solution. -Ventilation canopy hood serviced and maintained. -General food storage practice satisfactory- could be organized in a more tidier way. -No evidence of pest activity observed. -General maintenance and sanitation satisfactory at this time. NOTE: When cooling foods for slicing/packaging, ensure the internal temperature does not drop below 60'C. If the temperature drops below 60'C, food MUST BE REHEATED ONCE until the internal temperature reached 74'C again. Any cooked food items offered for sale on counter must be 2 hours time stamped, with the exception of Kimbabs (4 hours). It is operator's responsibility to ensure all newly hired staff are trained properly regarding facility's current Food Safety Plan. Failure to comply with the currently approved Food Safety Plan in future inspection(s), especially with regards to hot holding temperatures, will automatically result in issuance of Correction Order and/or Violation Ticket(s). Follow-up inspection will be conducted within the next 4 weeks to check compliance. Please contact the health inspector for any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CPAK-AVLQYX
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: All audited food items met legislative requirement.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment