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H-Mart - Food Store

1308 1 Street SE Calgary AB T2G 2C3 · Food - General

16 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal food temperatures of sushi and sushi rolls in the display cooler located next to the east hot holding unit measured between 15 to 17 degrees Celsius.Food was discarded. These products came from another location. Discussed safe transport of cold perishable food and the requirement to transfer to cold holding promptly after receiving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ambient air temperature of the west prepared food hot holding unit on the sales floor measured 44 degrees Celsius. Internal food temperatures of perishable cooked food in this hot holding unit measured between 37-46 degrees Celsius. Food was discarded. Perishable food being held hot must be maintained at 60 degrees Celsius or greater. Additionally discussed the requirement for food to be hot when placing into the hot holding unit. Hot holding units hold food at a specified temperature, they do not cook or reheat.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser for the west hand wash sink on the west side of the prepared food kitchen was empty of soap.Soap was refilled during inspection. Ensure that soap dispensers are refilled as required in order to facilitate adequate handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls and ceiling on the south side of the prepared food kitchen were dusty and greasy.Clean the ceiling and walls and ensure they are cleaned on a regular basis.
  4. Demand Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • - Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.**There were no mice in the monitoring traps observed during the inspection. The Operator committed to weekly pest monitoring checks by the contracted professional pest control company for the coming 6 weeks or until the infestation is abated. The reports from these activities to be sent via email to the Public Health Inspector.
  5. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • - Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.**There were no mice in the monitoring traps observed during the inspection. The Operator committed to weekly pest monitoring checks by the contracted professional pest control company for the coming 6 weeks or until the infestation is abated. The reports from these activities to be sent via email to the Public Health Inspector.
  6. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quaternary ammonium based food contact surface sanitizer dispenser in the kitchen, meat/fish and produce department were dispensing sanitizer at 500ppm.Have the sanitizer dispensers adjusted so that they dispense quaternary ammonium food contact surface sanitizer at the required concentration (200 ppm).
    • 15. Is the facility free of a pest infestation?
      • - Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour by the two compartment sink in the main meat/fish department.Investigate and abate the source of the sewer gas odour.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no sanitation plan in place in the facility.Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment.
  7. Demand Inspection

    29 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Food that had been chewed by mice was observed.Discard contaminated or potentially contaminated food.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quaternary ammonium based food contact surface sanitizer dispenser in the meat/fish department was not hooked up, and the dispensers in the kitchen and the produce processing area were dispensing solution below 200 ppm. Concentration of quaternary ammonium solution in spray bottles measured 100 ppm.Have the sanitizer dispensers repaired so that they dispense quaternary ammonium food contact surface sanitizer at the required concentration (200 ppm).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Single use Styrofoam food trays were being stored directly on the floor, next to mouse droppings.Discard contaminated or potentially contaminated single use food containers;
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal food temperatures of high risk food that was being held hot in the hot holding cabinets to the south of the kitchen measured between 30 to 47 degrees Celsius.Ensure that all hot holding units are capable of maintaining food temperatures at 60 degrees Celsius or higher
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was non-functional.Repair the dishwasher
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no cold water available at the hand wash sink to the south of the cookline.Ensure that all hand wash sinks are fully functional and stocked with handwashing supplies
    • 15. Is the facility free of a pest infestation?
      • - Numerous deceased mice, in varying stages of decay were observed in pest monitoring traps in the facility.- Mouse droppings were observed on shelving, on and in single use packaging, on packages of staff clothing (aprons), on the outside of a hot holding cabinet, on rolling racks, and on floors throughout the facility.- Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.- Remove and safely dispose of mouse droppings. Clean and disinfect all surfaces contaminated by mouse excrement.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap at the base of one of the exit doors.Ensure that conditions that allowed for the entry and harbourage of pests do not exist. This includes sealing entry points and harborage areas
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Chew holes from rodents were observed in walls.Repair chew holes in walls and seal gaps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour by the two compartment sink in the main meat/fish department.Investigate and abate the source of the sewer gas odour.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no faucet at the two compartment sink in the meat cutting walk-in cooler.Ensure that all sinks are functional, with hot and cold water available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was duct tape secured to the counter and wall on both sides of and behind the pre-rinse sink in the kitchen.Remove duct tape from surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a sewer gas odour by the east three compartment sink in the kitchen.Investigate and abate the source of the sewer gas odour.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer in the meat walk-in cooler had meat debris accumulation.Ensure that all meat cutting equipment is cleaned and sanitized often.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer in the meat walk-in cooler was rusted.Ensure that all meat cutting equipment is in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walls of the meat cutting walk-in cooler had food debris splatter and accumulation.Clean the walk-in cooler. Ensure the walk-in cooler is cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation canopy baffle filters in the kitchen had grease accumulation. Clean ventilation baffle filters and ensure they are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The table holding the grills on the cookline in the kitchen had grease, soil, and/or food debris accumulation. Clean the tables holding the grills and ensure these are cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board for the fish cutting table was secured to the table with silicone. The silicone was cracked and deteriorated, making it difficult to clean these areas.Remove cracked/deteriorated silicone from the fish cutting table
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lids to the food at the steam table in the retail area were cracked.Repair or replace cracked lids.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The floor of the fish walk in cooler was rusted.Repair or replace the rusted floor of the fish walk-in cooler
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Doors to the hot holding cabinets to the south of the kitchen were cracked.Repair or replace cracked doors on the hot holding cabinets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cart in the meat cutting walk-in cooler, being used to store meat cutting equipment, was damaged.Repair or replace the cart.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives that had been cleaned still had meat debris on them.Thoroughly clean knives.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The floor of the fish walk-in cooler had food debris accumulation.Clean the fish walk-in cooler and ensure it is cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The band saw in the meat walk-in cooler had meat debris accumulation.Ensure that all meat cutting equipment is cleaned and sanitized often
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors throughout the facility had grease, soil, and/or food debris accumulation.Clean floors and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no sanitation plan in place in the facility.Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls in the facility had grease, soil, and/or food debris accumulation.Clean walls and ensure they are cleaned on a regular basis.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are several fly ribbon traps above food preparation areas. Fly traps should not be installed directly above food preparation areas as this can result in contamination of the food. Remove the ribbon fly traps and install a fly light to mitigate the risk of contamination of food.
  10. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the main kitchen is in disrepair. The hand sink must be in good repair to supply hot/cold running water and to ensure staff members are properly washing their hands. The operator stated the hand sink has been scheduled for repair.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sushi stacked in "Special Sale" bin cooler measured at 11C. Plastic slats in cooler appears to be restricting air flow in the cooler. This was removed and sushi and other foods in similar coolers were stored in a single layer to help with cooling.
  13. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • (Ongoing violation)June 25th, 2024: Dishwasher is not operational and has an out of order sign on it. The operator is in talks with head office to purchase a new dishwasher. Until then they are completing manual dishwashing. Dishwasher in the deli was not operational. Ensure dishwasher is in good working order and sanitizing with 100ppm chlorine or hot water at 71C at the dish surface. The other option is to no longer use the dishwasher and remove it.
  14. Demand Inspection

    17 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facilities Quat sanitizer dispenser was not dispensing the sanitizer correctly (0ppm detected). Sanitizer bottles were manually re-mixed at the time of the inspection. Please have the dispenser repaired such that it is dispensing a Quat sanitizer at 200ppm. All solutions dispensed must be tested with Quat test strips to confirm the concentration is 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The facility is changing the plastic wrap on the bamboo sushi rolling mats daily. Bamboo mats used for sushi preparation should be wrapped in food grade plastic wrap and replaced every 2 hours and each time there is contact with a different species of raw fish.Please increase the frequency of changing the plastic wrap to every 2 hours at maximum.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Pot of raw chicken drumsticks were stored on the top shelf above and beside ready-to-eat and other products in the standing cooler labelled Bakery #8 in the bakery.2) Bowl of raw pork and bags of raw shrimp were stored above and beside ready-to-eat and other products in the standing cooler labelled Deli in the bakery.3) Bowl of cabbage used for kimchi was stored at the bottom shelf next to tray of raw chicken and other meat products in the standing cooler labelled Deli in the bakery.- Reorganize all the coolers and ensure raw meat products are stored at the bottom of the cooler separate from ready-to-eat and other food products to prevent potential cross-contamination during storage.4) Multiple fly strips were hung in the following departments: H-Kitchen, Tous Les Jour, and Butcher.- Remove the fly strips and refrain from hanging them above any food prep, food handling, and/or storage areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two buckets of onions were stored underneath the hand sink in the H-Kitchen. Do not store any food items under the hand sinks or dishwashing sink to reduce the risk of cross-contamination. The onions were moved at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bottle of vitamins stored next to the packaging station at the meat department.2) Toothbrush and toothpaste stored in a container next the hand wash sink in the produce department.- Remove these items from any food handling areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles in the kitchen were unlabeled. Please ensure that all chemical bottles including the sanitizer bottles are labeled correctly to identify the contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two large hot holding units were observed to have many ready-to-eat meals being stored in them. The internal temperature of various food items was taken, and they all had an internal temperature of 36C-57C. Foods being hot held must be maintained at a temperature of 60C or higher to limit pathogen growth. The items being hot held were discarded at the time of the inspection. Please service the hot holding unit, add doors, or replace with a new hot holding unit that is capable of holding food at a temperature of 60C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple ready-to-eat sushi items were stored on a box in an open top cooler. The box elevated them above the refrigeration line, and they had a temperature of 17C. the sushi was discarded and the box was removed such that the new sushi items could be placed deeper in the cooler where they could be kept at 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pre-packaged Potatoe cheese Bread and Honey Cheese Mochi Pan Cake were being sold from a shelf with no temperature control. These items are perishable and must be kept under temperature control. the items were discarded at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • (Ongoing violation)June 25th, 2024: Dishwasher is not operational and has an out of order sign on it. The operator is in talks with head office to purchase a new dishwasher. Until then they are completing manual dishwashing. Dishwasher in the deli was not operational. Ensure dishwasher is in good working order and sanitizing with 100ppm chlorine or hot water at 71C at the dish surface. The other option is to no longer use the dishwasher and remove it.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) pH test strips or a pH meter was not available to test and verify the pH of the sushi rice. Sushi rice must have a pH or 4.6 or below (more acidic) to be shelf stable. Please obtain pH test strips or a pH meter and start testing the pH of the sushi rice each time it is made.2) Quat test strips were not available at the time of the inspection. Since the facility issuing a Quat based surface sanitiser Quat test strips must be available to test and verify the concentration of the sanitizer solutions (200ppm). Obtain Quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand washing sink next to the sushi preparation area and cook line in the H-Kitchen was completely blocked and inaccessible. Please move the items in front of the hand sink such that staff can access and use the hand washing sink. 2) The hand washing sink in the H-Kitchen was not draining properly and an out of order sign was posted at it. Please repair the hand sink such that it is operational and can be used by food handlers. Hand washing plays a very important role in food safety and must be frequently conducted.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • (Ongoing Violation) November 5, 2024:- More mouse droppings were observed behind the deli fridge next to trap 19.A few mouse droppings were observed by the back door next to the produce room. The facility has an active pest control program that services the facility monthly. Please safely clean up the droppings and sanitize the affected area. Please continue to monitor for pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hole behind the 2-compartment sink in the meat department due to utility box being removed and hanging.- Replace the utility box if needed or seal the hole and ensure surface is smooth, non-absorbent, and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard is used to line the floor behind the deli fridge in the bakery.- Remove the cardboard and refrain from using cardboard as a liner for any surfaces throughout the facility as it is not easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Splash guard in the meat department is a piece of cardboard and is in disrepair with green growth on the bottom.- Remove the cardboard and install a splash guard that is smooth, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (Ongoing violation)June 25th, 2024: A deep clean under and behind all equipment throughout the facility is needed due to a large build-up of grease, food debris, and grime. Cleaning and sanitizing under and behind equipment is needed. Ensure the kitchen area is thoroughly cleaned and sanitized.
  15. Risk Management Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles in the kitchen were unlabeled. Please ensure that all chemical bottles including the sanitizer bottles are labeled correctly to identify the contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • (Ongoing violation)June 25th, 2024: Dishwasher is not operational and has an out of order sign on it. The operator is in talks with head office to purchase a new dishwasher. Until then they are completing manual dishwashing. Dishwasher in the deli was not operational. Ensure dishwasher is in good working order and sanitizing with 100ppm chlorine or hot water at 71C at the dish surface. The other option is to no longer use the dishwasher and remove it.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A few mouse droppings were observed by the back door next to the produce room. The facility has an active pest control program that services the facility monthly. Please safely clean up the droppings and sanitize the affected area. Please continue to monitor for pest activity.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (Ongoing violation)June 25th, 2024: A deep clean under and behind all equipment throughout the facility is needed due to a large build-up of grease, food debris, and grime. Cleaning and sanitizing under and behind equipment is needed. Ensure the kitchen area is thoroughly cleaned and sanitized.
  16. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One of the Quat sanitizer bottles in the kitchen was tested and 0ppm was detected. The solution was dumped at the time of the inspection. Other sanitizer bottles in use were tested and a concentration of 200ppm was detected (satisfactory).
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles in the kitchen were unlabeled. Please ensure that all chemical bottles including the sanitizer bottles are labeled correctly to identify the contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • (Ongoing violation)June 25th, 2024: Dishwasher is not operational and has an out of order sign on it. The operator is in talks with head office to purchase a new dishwasher. Until then they are completing manual dishwashing. Dishwasher in the deli was not operational. Ensure dishwasher is in good working order and sanitizing with 100ppm chlorine or hot water at 71C at the dish surface. The other option is to no longer use the dishwasher and remove it.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The paper towel for the hand sink in the meat/seafood section was not stored in a proper paper towel dispenser. 2) No paper towels were available at the hand sink in the kitchen. Please ensure that all hand sinks are always stocked with liquid hand soap, single-use paper towels in a proper dispenser, and hot/ cold running water to allow for proper hand washing by food handlers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand sink located in the meat/seafood section was blocked by equipment. 2) The hand sink located in the kitchen had a pot stored in the basin of the sink. 3) Various items were stored in the basin of the hand sink in the refrigerated cutting room. Do not store anything in front of the hand sinks or in the basin of the hand sinks to allow for unimpeded access to the sinks for proper hand washing. All items were removed at the time of the inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A few mouse droppings were observed by the back door next to the produce room. The facility has an active pest control program that services the facility monthly. Please safely clean up the droppings and sanitize the affected area. Please continue to monitor for pest activity.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities Food Handling Permit was not displayed at the time of the inspection. The permit was located and re-posted at the time of the inspection. Please ensure the food handling permit is always displayed in a location that is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (Ongoing violation)June 25th, 2024: A deep clean under and behind all equipment throughout the facility is needed due to a large build-up of grease, food debris, and grime. Cleaning and sanitizing under and behind equipment is needed. Ensure the kitchen area is thoroughly cleaned and sanitized.