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H-Mart Hot Food

19555 Fraser Hwy, Surrey · Restaurant

31 inspections

  1. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Observed cooling chart not being filled for new menu items (kimchi fried rice, bulgogi meat) and not filling for cooling of ingredients for kimbap and bento boxes.
      • Corrective Action(s): Update cooling chart to incorporate updated menu and ensure cooling temperatures are taken during cooling onto cooling chart.
      • Violation Score: 1
  2. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): Observed cooling chart being pre-filled. For example, today cooling chart noted boneless chicken being cooled from 10:00hrs to 14:00hrs noted to be at 3.6C. Inspection conducted at 11:00hrs at the time.
      • Corrective Action(s): Educated operator on proper use on cooling chart. Do not pre-fill cooling chart. Only fill cooling chart as appropriate. Reviewed with operator what is outline in their food saety plan. Corrected by: Today.
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings and grease observed underneath cookline.
      • Corrective Action(s): Clean and sanitize. Email inspector once rectified. Corrected by: September 15, 2025.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings and grease observed underneath cookline.
      • Corrective Action(s): Clean and sanitize. Email inspector once rectified. Corrected by: June 9, 2025.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Chlorine sanitizer spray bottle measured <50ppm.
      • Corrective Action(s): Prepare chlorine sanitizer to measure between 100-200ppm. Corrected by: Immediately.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Observed staff time tracking potentially hazardous foods when they put in the cooler for rapid cooling, temperature of final product prior to storing in cooler for retail sale, and time of final product to be stored in cooler. Staff unaware of any critical limits and corrective actions of the cooling process and internal temperature of final product. Staff also informed inspector that after 5 hours of storage in display cooler for sale are to discard.
      • Corrective Action(s): Have appointed food safety specialist to review food safety procedures to staff on critical limits, monitoring actions, and corrective actions regarding the preparation of potentially hazardous foods. Corrected by: Immediately.
      • Violation Score: 5
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff have valid FOODSAFE Level 1 certification able to present to inspector for validation.
      • Corrective Action(s): Ensure at least one staff at all times has valid FOODSAFE Level 1 certification on-site at all times able to present to inspector for validation. Corrected by: Immediately.
      • Violation Score: 1
  8. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Observed takoyaki, tempura, kim bap that was produced 4 hours ago (10:00hrs roughly today)that was previously stored at room temperature were moved to be stored in the display cooler.
      • Corrective Action(s): Discard aformentioned items. As per the standing correction order, all potentially hazardous foods that are time controlled are to be discarded after 4 hours and time logged, tracked, and documented.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff informed they wash dishes by first soaking it in bleach solution followed by rinsing with water and then washing it with detergent. Store manager acted as translator for both staff. Both staff informed they washed using this method.
      • Corrective Action(s): All equipment must be washed, rinse, sanitized, and air dried. Provide educational warewashing method poster. Educated staff how to properly warewash using manual metho and to use dishwasher to wash equipment.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Observed Takoyaki, kimbap, boneless fried chicken, tempura prepackaged stored at room temperature without proper time tracking as previously noted in report KLAI-D8KT2J. AT the time of inspection noted, staff noting time tracking on time sheet. Noted several days throughout the month that was missed on time control sheet. Time control sheets produced noted that all potentially hazardous foods were sold out every day. Manager initially informed that they will put it on clarence after 8 hours being out and place it into the display cooler after which will discard the next morning if not sold. Later they informed that after 2 hours they will put it in the cooler for further sale. Spoke with corporate where they suggested that it was to be discarded after 2 hours if not sold. New batch of kimbap noted not to have time dated on the packaging noting when it was packaged on. PICTURES TAKEN.
      • Corrective Action(s): All potentially hazardous foods that are stored at room temperature must be addressed as noted in the correction order issued on August 28, 2024. Corrected by: Today
      • Violation Score: 5
  9. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot food that were placed under the hot hold unit was noted with an internal temperature at around 33.0C. These food were noted with time-stamps. Facility was using time as a control, however some of these items were noted with expired time and the temperature at the hot hold unit was unable to maintain the food above 60.0C.
      • Corrective Action(s): Items noted with expired time-stamps were discarded (3 containers of rice cakes).
      • Any food items stored in a hot hold unit must be held at 60.0C or higher.
      • Store Manager turned up the temperature for the hot hold unit.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): In-use rice paddle noted stored in room temperature water. No ice visible in the water bath for the in-use rice paddle.
      • Corrective Action(s): Operator discarded the water and refilled it with ice water. Please ensure staff store in-use utensils in an ice water mixture and everytime when the ice melts, clean and sanitize the utensils before refilling the ice water mixture.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. 3 containers of rice cakes were noted with time stamps of 9:20 AM (time of production), however inspection time is at 2 PM. Products have been holding at below 60.0C, in the danger zone, for more than 4 hours.
      • 2. Cardboard was still being used as liner on the floor for the deep fryer.
      • Corrective Action(s): 1. Items were discarded during the inspection.
      • Please note, only items approved for using time as a control may use this method to control for bacterial growth/ toxin productions. However, if the procedures are not being followed as per the approved plan, this facility may no longer use time as a control.
      • 2. Discard the cardboard. Cardboard cannot be used in the facility as a liner.
      • Date to be corrected by: Today
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dish machine fails to reach 71.0C at the plate level after 3 attempts - highest temperature attained was 67.5C.
      • Corrective Action(s): Do not use the dish machine until it is service and capable of reaching at least 71.0C at the plate level.
      • Do not serve food using for-here plates and reusable utensils. All food must be served on disposable dishwares.
      • Manager agreed. Dish machine was not in-use this morning.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In-use rice paddle was stored in room temperature water.
      • Corrective Action(s): Clean and sanitize the rice paddle and either:
      • 1. Store on a dry surface and wash and sanitize in between every use or
      • 2. Store rice paddle in a ice and water mixture - ice to be replenish whenever it melts and paddle to be washed and sanitized every 4 hours.
      • Date to be corrected: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup on the floor around the deep fryer across from the reach-in prep cooler.
      • Corrective Action(s): Clean and sanitize and maintain in a sanitary condition.
      • Date to be corrected by: August 24, 2024
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dish machine fails to reach 71.0C at the plate level after three attempts (highest temperature attained was 67.5C).
      • Dishmachine temperature gauge is not reflective of actual temperature as final rinse temperature showed that it reached 190F during the rinse cycle despite the temperature at plate level failed to reach the minimum required temperature of 71.0C.
      • Corrective Action(s): Fix the dish machine so that it must reach the required sanitizing temperature of 71.0C at the plate level and fix the temperature gague so it reflects the true temperature readings of the dishmachine.
      • Reviewed how to test the dish machine temperature with Hot Food Department Manager during the inspection.
      • Date to be corrected by: As soon as possible
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Cardboard noted being used as liners for food/ condiments and liners for pots and pans.
      • 2. Hot Food Department was not following the agreed upon Food Safety Plan for hot food. Unapproved food was being held with time as a control. Only some food was approved to use Time as a Control for people to enjoy while they are at the store.
      • Corrective Action(s): 1. **Issue corrected at the time of inspection** All cardboard was removed and discarded.
      • 2. Reviewed the Food Safety Plan for hot food. Please limit food items that are using Time as a Control to prevent foodborne illnesses. All other hot food should be held hot under hot hold units.
      • Issue to be corrected by: Immediately
      • Violation Score: 5
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot food (fried chicken, rice cakes and noodles) were stored in hot hold units and noted with internal temperatures below 60.0C (noted at 38.0C and 39.6C).
      • Corrective Action(s): As per staff, they properly reheated the food prior to placing in the hot hold units. They suspected that the water level within one of the units was not high enough. For the second hot hold unit, the internal temperature was over 60.0C, however some of the food (fried chicken) was below 60.0C.
      • Going forward, cook or reheat all food to at least 74.0C - spot check with a thermometer. Preheat the hot hold units to at least 60.0C prior to putting reheated or hot food in the unit.
      • **Issue corrected during the inspection** All hot food in these units were reheated. Water level of the hot hold unit was increased to ensure that it reaches the bottom of the stainless steel containers. All hot food were noted at least 60.0C in the hot hold units after reheating.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Cardboard being used as liner on the floor below the deep fryer.
      • Corrective Action(s): Remove the cardboard. All surfaces in an approved facility must be imprevious to moisture and easily cleanable.
      • Date to be corrected by: Today
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Trays were noted in the handwash sink basin at the start of the inspection.
      • Corrective Action(s): **Issue corrected during the inspection** Trays were removed from the handwash sink basin.
      • Handwash sink must be accessible at all time to allow for food handlers to practice proper handwashing when required. At no time can the basin be occupied or used for another purpose besides handwashing.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Bags of frozen meat noted thawing at room temperature.
      • Corrective Action(s): **Issue corrected during the inspection** The bag of frozen meat was brought back to a refrigeration unit for thawing.
      • Please ensure all staff thaw using an approved method such as overnight in the refrigerator, under cold running water or as part of the cooking process.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water was not draining from the handwash sink basin.
      • Corrective Action(s): Fix the handwash sink so it is working properly to allow food handler to use it for handwashing when required.
      • Date to be corrected by: July 31, 2023
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): 1. Some of the food that was being held at room temperature using time as a control did not have time stamp on the product. As per our previous agreement, facility may use time as a temperature for hot/ cold potentially hazardous food provided that they follow the strict requirement for time stamping any of these products and recording it on their food temperature chart.
      • 2. Some hot food were also noted in a hot hold unit that was revealed to be not functioning properly and have no time stamps on the products.
      • Corrective Action(s): **Issues were corrected during the inspection**
      • Time stamps were placed on all the products that were using time as a control.
      • Seeing that the facility just got a new general Manager, time as a control was reviewed with the Manager as it is his responsibility to ensure all staff follows this protocol. Any food in the future not following this protocol will be discarded.
      • Violation Score: 1
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Over 200 PPM chlorine residual detected in a sanitizer spray bottle.
      • Corrective Action(s): **Issue corrected at the time of inspection** Staff diluted the sanitizer spray bottle. After the dilution, 200 PPM chlorine residual was detected from the solution.
      • Do not use too much bleach when mixing the sanitizer solution. Only 2 tsp per 1 L water is required to make a 100 - 200 PPM chlorine sanitizer solution and is effective for getting rid of harmful bacteria.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1. Staff was not using the temperature logs for displaying hot and cold potentially hazardous food at room temperature as per the most updated Food Safety Plan. However, time stamps were noted on all food that was displayed at room temperature.
      • 2. New hot hold unit has been purchased for the facility. However, no updated floor plan was submitted to the Health Authority or prior approval was granted prior to the purchase and installation of this unit.
      • Corrective Action(s): 1. Staff MUST use the temperature logs whenever hot and cold potentially hazardous food is stored at room temperature or the time stamp alone will not be valid. Please re-train staff and ensure that they are using the logs. If proper procedures are not followed for keeping potentially hazardous food at room temperature then this practice will not be allowed anymore.
      • 2. Submit an updated floor plan to the area Health Inspector that shows the actual current layout of all equipment in the Hot Food area. Any future addition, removal or change to the floor plan must be submitted to the Health Authority for approval prior to making the change.
      • Date to be corrected by: January 11, 2023
      • Violation Score: 5
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food that must be stored at or below 4C were stored in room temperature during the inspection. 9 gimbap (Korean seaweed rice rolls) and 3 fried tofu rice balls were noted ranging between 19.5C to 20.9C.
      • Corrective Action(s): **Issue corrected at the time of inspection** The abovementioned products were discarded during the inspection.
      • Similar to hot potentially hazardous food, operator must discontinue to practice of storing cold potentially hazardous food in room temperature. They may propose a food safety plan that will allow for the safe display or storage of cold food items at room temperature, however that must be submitted to the area EHO for approval prior to implementation.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): **Note: This is a repeated violation**
      • Hot potentially hazardous food that must be stored at or above 60C were stored in room temperature during the inspection. 2 combo bento boxes, 3 rice cake skewers, 1 corn on the cob, 2 egg rice dishes, 5 stir-fried vermicelli were noted ranging between 21.4C to 32.4C.
      • Corrective Action(s): **Issue corrected at the time of inspection** The abovementioned products were discarded during the inspection.
      • As mentioned in the last routine inspection, operator must discontinue to practice of storing hot potentially hazardous food in room temperature. They may propose a food safety plan that will allow for the safe display or storage of hot food items at room temperature, however that must be submitted to the area EHO for approval prior to implementation.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one working at the time of inspection has FOODSAFE level 1. One of the staff has FOODSAFE level 1 but certificate has expired.
      • Corrective Action(s): Have a food handler take FOODAFE level 1 or equivalent. There must always be one staff working who has FOODSAFE level 1 or equivalent.
      • Date to be corrected by: July 30, 2022
      • Violation Score: 1
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot food items in take out containers are stored at room temperature, measured between 40C to 50C. Operator is not using the hot holding display case. Following items were observed: Pork Cutlet bento, sushi, stir fry vermicelli, steamed korean sausage, spicy pork and bulgogi
      • Corrective Action(s): Immediatley discontinue the practice of storing hot food items at room temperature. Store all food items in hot holding display at temperature greater than 60C
      • - Any alternate proposal for display or storage of hot food items has to be submitted to area EHO for approval before it is implemented.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Rodent droppings were observed on the storage shelf near back cookline and on stored take out containers
      • Corrective Action(s): - Remove droppings, clean and sanitize the area with 100ppm bleach solution.
      • - Discard all take out containers that have been contamianted with pest droppings.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings are observed in area, under shleving units in walk-in cooler, hallway leading to bakery.
      • Corrective Action(s): - Remove all droppings, thoroughly clean and sanitize all surfaces with 100ppm sanitizer solution
      • - Pest control company reports are available and shows that recent rodent activity has been noted.
      • - Call the pest control company for service, ensure that the facility is inspected for any entry points, holes or cracks. Monitor the area on regular basis.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Pest droppings observed under storage shelves in walk-in cooler, below storage shelves in hallway leading to bakery
      • Corrective Action(s): - Remove all droppings, thoroughly clean and sanitize all surfaces with 100ppm sanitizer solution
      • - Pest control company reports are available and shows that recent rodent activity has been noted.
      • - Call the pest control company for service, ensure that the facility is inspected for any entry points, holes or cracks. Monitor the area on regular basis.
      • Violation Score: 15
  20. Routine Inspection

    2 infractions

    • 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
    • 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
  21. Follow-Up Inspection

    0 infractions

  22. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fried chicken with sauce measured with an internal food product temperature of 50C. Other food in the hot holding unit measured with an internal food product temperature above 60C. Operator stated cold sauce from the cooler was poured on to the fried chicken before hot holding them. Fried chicken was cooked around 2:00 pm.
      • Corrective Action(s): Operator time stamped the chicken at 6:00 pm, after which it will be discarded. Heat the sauce to above 60C before pouring them onto the fried chicken. Monitor the hot holding temperature every 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer concentration at the 3 compartment sink measured at 50 ppm. This is a repeated violation.
      • Corrective Action(s): Operator increased the bleach concentration to 100 ppm (1 teaspoon of bleach to 1 liter of water). Obtain bleach test strips for the staff.
      • Violation Score: 5
  23. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): BBQ chicken and rice cup stored in the hot holding untis measrued with an internal food product temperature of 52C. The operator is not maintaining a temperature record for the hot holding units.
      • Corrective Action(s): 4 bowls of BBQ chicken were discarded as they were stored in the unit for more than 2 hours. BBQ chicken and rice cups stored in the unit for less than 2 hours were reheated back to 74C and stored back into the unit. Operator adjusted the temperature switch on the hot holding units and the ambient air temperature increased to above 60C. Maintain temperature records for the hot holding units and verify the temperature every 2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer used at the 3 compartment sink measured at less than 50 ppm. 100 ppm to 200 ppm bleach sanitizer is required for properly dish washing.
      • Corrective Action(s): Operator increased the bleach concentration to 200 ppm by adding additional bleach into the 3 compartment sink. Obtain chlorine test strips on site to verify the bleach concentration.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A tray of oil was stored on the basin of the hand washing station.
      • Corrective Action(s): Do not obstruct hand washing station. Remove the tray immediately from the hand washing station.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of dust and/or grease observed at the following area:
      • 1. on the floor under the deep fryer at the kitchen.
      • 2. on the fan covers inside the walk-in cooler.
      • Corrective Action(s): Clean the aforementioned area. Follow your sanitation plan for regular cleaning schedule. Correct by: today.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty had a valid FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Atleast one staff must take and sucessfully pass FOODSAFE Level 1 or equivalent. Correct by: August 22, 2019.
      • Violation Score: 1
  24. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottles measured 0 ppm.
      • Corrective Action(s): Discard contents in the spray bottle and prepare fresh bleach sanitizer at 100 ppm (1/2 teaspoon unscented household bleach per 1L clean water). Ensure sanitizer is available during food preparation and is used to sanitize food contact surfaces throughout the day. This is a repeat violation. Further observations of this violation will result in enforcement action (ie. correction order, violation ticket). Date to be corrected by: Immediately
      • Violation Score: 5
  25. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • No sanitizer available at the time of inspection for food contact surfaces.
      • Corrective Action(s):
      • Prepare a 100-200 ppm chlorine sanitizer solution for adequate sanitation of all food contact surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • Hand sink blocked with a large stainless steel bowl.
      • Corrective Action(s):
      • Remove bowl from hand sink. Ensure hand washing stations are fully accessible at all times.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • General sanitation of premises requires improvement.
      • Corrective Action(s):
      • Follow your sanitation plan for daily, weekly, and monthly cleaning and ensure you are reaching hard to reach areas. To be corrected starting today.
      • Violation Score: 3
  26. Follow-Up Inspection

    0 infractions

  27. Follow-Up Inspection

    0 infractions

  28. Routine Inspection

    1 infraction

    • 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
  29. Follow-Up Inspection

    0 infractions

  30. Routine Inspection

    1 infraction

    • 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
  31. Routine Inspection

    0 infractions