INSPECTION REPORT Health Protection ADIG-CNV2B3

PREMISES NAME Hop Loi Market and BBQ House - Deli		Tel: (604) 381-0288 Fax:
PREMISES ADDRESS 27129 Fraser Hwy Aldergrove, BC V4W 3R2		INSPECTION DATE February 8, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Khoa (Ken) Nguyen		NEXT INSPECTION DATE February 28, 2023
INSPECTION TYPE Follow-Up
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Pork <60C surface and internal temperature. Corrective Action(s): Reheat to >74C. Increase temperature of warmer. Date to be corrected by: Immediately. Violation Score: 15

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Operator is frying chilis and spring rolls at the back with gas tabletop stove (2 units) No ventilation (open doors). No food safety plan. Not per layout plans submitted or approved. Corrective Action(s): Follow up with Fire Department and Township of Langley for fire safety regulations. Install ventilation. Install grease traps. Date to be completed by: As soon as possible. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # ADIG-CNDV58 of Jan-24-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Spray bottle has 10ppm chlorine. Correction: Adjust to 100ppm chlorine. Date to be completed by: today.

Comments

Hand wash station is no longer blocked. Please removed dishes in sink. Hot holding units: surface temperature of marinated BBQ 51C, internal temperature 47C. Crispy pork surface 43C, internal 46C. This has improved a bit but still needs to be 60C. Operator plans on putting in new heating system and has upgraded electrical, thank you. Please contact when complete. Monitor the temperature and ensure 60C or higher, use toaster oven to reheat every 2hrs if not meeting temperature requirements. Operator frying chilis at the back and putting into jars. Dehydrating garlic as well. Please provide food safety plans for this. Sanitizer bleach 50ppm Chlorine. Quat >600ppm, needs to be rinsed if used on food contact surfaces.