H-Mart Port Coquitlam

101 - 985 Nicola Ave, Port Coquitlam · Restaurant

21 inspections

Follow-Up InspectionMar 26, 2025
0 infractions
Routine InspectionMar 10, 2025
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Multiple hot food items observed stored in a hot-holding unit measured and measured between 30-40'C. Staff stated that foods were prepared more than 2 hours ago. All food items were voluntarily discarded by staff.
  - Corrective Action(s): Do not prepare any hot food items for sale until approved for sale by the health inspector. All hot food items must be stored at or above 60'C (internal temperature) at all times to prevent bacterial growth and/or toxin production and to prevent foodborne illness.
  - Violation Score: 25
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle measured at >>200 ppm chlorine concentration. Staff diluted bleach solution which later measured at 200 ppm chlorine concentration.
  - Corrective Action(s): Prepare bleach sanitizer at a concentration of 100-200 ppm by mixing 1/2 to 1 teaspoon of bleach with 1L of water. Obtain chlorine test strips to verify sanitizer strength as per approved sanitation plan to prevent chemical contamination of food/surfaces.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Newspaper observed in use as food preparation surface placed on top of stainless steel preparation table. Staff discarded newspaper during inspection.
  - Corrective Action(s): Do not use newspaper in the kitchen. Newspaper is not food grade and can contaminate food. Use stainless steel surface which is intended for food service as it can be adequately sanitized between uses.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Hot-holding unit with 2 shelves observed stored in the hot-food area and measured at 50'C, not able to hold minimum internal food temperature of 60'C. No door obsevred on the hot-holding unit.
  - Corrective Action(s): Do not use the unit until verified functioning by the health inspector. Repair the hot-holding unit to ensure it is able to maintain internal food temperature at 60'C or higher at all times.
  - To be corrected by: Mar 24, 2025
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation (CORRECTED DURING INSPECTION): In operator's absense, no staff on site had FOODSAFE level 1 training or equivalent at the start of the inspection.
  - Corrective Action(s): FOODSAFE level 1 trained staff arrived on site during inspection. At least one staff member must have FOODSAFE level 1 or equivalent training at all times to ensure safe food practices.
  - Violation Score: 1
Routine InspectionSep 17, 2024
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: 1) Rodent droppings observed on some lower dry storage shelves in deli area
  - 2) Dead mouse observed on glue trap on lower shelf
  - Corrective Action(s): Remove droppings and dead mouse immediately. Staff indicate they were all recent. Provide copy of recent pest control report. Follow up to be conducted; if cleaning has not improved, premises will be closed. Pest control visits to continue weekly.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Rodent droppings on floors and lower shelves have not been cleaned/removed
  - Corrective Action(s): Remove all droppings and clean floors/lower shelves immediately
  - Correct by: ASAP
  - Violation Score: 15
Routine InspectionNov 20, 2023
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings observed in wooden undercounter shelving (underneath the counter where the deli food items are placed). Showed this to store manager and staff
  - Corrective Action(s): 1) Remove droppings per code 306
  - 2) Provide copies of 2 recent pest control reports to EHO
  - 3) Send copy of next pest control report to EHO
  - Store manager indicates that pest control visits are currently every week
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Rodent droppings observed in wooden undercounter shelving (underneath the counter where the deli food items are placed). Showed this to store manager and staff
  - Corrective Action(s): Remove droppings and clean/sanitize affected areas immediately
  - Correct by: Immediately
  - Violation Score: 9
Routine InspectionMay 26, 2023
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings observed in the far side of the deli area underneath shelves
  - Corrective Action(s): Remove droppings and obtain pest control visit immediately
  - Correct by: today
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Rodent droppings observed underneath shelving on the far side of the deli. Showed this to manager on site
  - Corrective Action(s): 1) remove droppings
  - 2) Clean/sanitize areas
  - 3) Continue with weekly pest control visits, Increase cleaning frequency
  - Correct by: immediately
  - Violation Score: 3
Follow-Up InspectionJan 5, 2023
0 infractions
Routine InspectionDec 15, 2022
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings observed underneath table/shelf across from upright coolers. Showed this to manager on site
  - Corrective Action(s): 1) remove all rodent droppings
  - 2) sanitize affected areas
  - 3) contact pest control for visit immediately
  - Correct by: Today
  - Violation Score: 9
Follow-Up InspectionAug 19, 2022
0 infractions
Routine InspectionAug 9, 2022
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Mouse droppings observed behind the standup cooler units and near the enterance of the kitchen area. Pest control company comes in weekly
  - Corrective Action(s): Clean out the mouse droppings and maintain a cleaning schedule to ensure no build up of mouse droppings.
  - Date to be corrected by: Immediately.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Vents have build up of grease, debris build up behind the standup cooler and stove units
  - Corrective Action(s): Clean out the grease and remove the debris. Maintain a weekly schedule for vents cleaning
  - Date to be corrected by: August 12th, 2022
  - Violation Score: 9
Routine InspectionSep 22, 2021
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Both hand washing station did not have paper towels. Operator restocked single use paper towels at the time of inspection
  - Corrective Action(s):
  - Violation Score: 5
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation (CORRECTED DURING INSPECTION): Two bottles of sanitizer spray bottle were not labeled. Operator labeled both bottles at the time of inspection
  - Corrective Action(s):
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: All staff member were unable to provide FoodSafe Level 1 certification.
  - Corrective Action(s): Ensure at least one staff member on duty has FoodSafe level 1 at all times during operation.
Routine InspectionMar 3, 2020
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Tongs that had been used found stored in a container of water at room temperature. Observed bits of food debris and oil in the water.
  - Corrective Action(s): Do not store utensils in water on the counter. Use them for a couple of hours then wash them or change them with a clean set.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation (CORRECTED DURING INSPECTION): Raw chicken found stored above containers of prepared radish in single use containers
  - Corrective Action(s): Always store raw meat below all other foods to help prevent contamination.
  - Violation Score: 9
Routine InspectionOct 16, 2019
0 infractions
Routine InspectionMar 8, 2019
0 infractions
Routine InspectionJan 10, 2019
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Time control system for Ready to eat foods that are stored at room temperature was not being followed. This is a repeat violation.
  - Corrective Action(s): The operator informed the health inspector that a display cooler will be purchased to keep the menitoned ready-to-eat, potentially hazardous foods.
  - Violation Score: 5
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
  - Observation: Staff at the deli department did not have valid FOODSAFE level 1 certificates.
  - Corrective Action(s): Ensure that at least one person per shift holds a valid FOODSAFE level 1 certificate.
  - Violation Score: 1
Routine InspectionJun 5, 2018
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Foods that have been delivered and displayed at room temperature lacked time stamps.
  - The following itmes were discarded at the time of inspection:
  - - 2 packs of broiled mackerel
  - - 2 packs of broiled saury
  - - 3 packs of fried dumpling
  - - 2 packs of takoyaki
  - - 6 packs of stir-fried vermicelli
  - - 5 packs of fried rice
  - Corrective Action(s): Ensure that potentially hazardous foods stored at room temperatures have an affixed time stamp as per the policy. Ensure that foods are discarded after 2 hour period. Foods that have been cooled must be re-heated to74C before being sold.
  - * If repeat violation is observed in the next inspection, storage of foods at room temperature will be banned and the owner shall install a hot holding units to keep foods at or above 60C
  - Violation Score: 5
Routine InspectionMar 21, 2018
0 infractions
Routine InspectionDec 14, 2017
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Sausage vegetable bun in the bakery area found stored out at room temperature but did not have time stamp and was not on tracking sheet. Staff stated that it was put out when the delivery came from the warehouse approximately two hours ago. The rest of the buns were voluntarily removed from sale.
  - Corrective Action(s): Add this to the tracking sheet and make sure it only stored out at room temperature for a maximum of two hours.
  - Violation Score: 5
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Of the three staff working in the deli/bakery area, none of them have completed the FoodSafe course.
  - Corrective Action(s): At least one person with the FoodSafe certification must be on site during operational hours. Arrange work schedule of FoodSafe certified staff to make sure this requirement is met.
  - Violation Score: 1
Follow-Up InspectionSep 29, 2017
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Time stamping system for certain high risk bakery items (such as French marble bread, pizza buns, croquettes, and vegetable baguette) but no records are being kept for which items are being tracked, number of each item put out at one time as well as number of each item that is removed from sale after two hours.
  - Corrective Action(s): Keep the same records as the deli for all high risk bakery items and keep them available for inspection. Some blank sheets from the deli are available. Start recording from now on.
  - Violation Score: 5
Follow-Up InspectionSep 20, 2017
0 infractions
Follow-Up InspectionSep 13, 2017
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Hot holding unit and foods displayed in it were approximately 40C, no time stamp present either.
  - Corrective Action(s): Product voluntarily discarded. Foods stored in this unit must be kept at 60C or higher at all times or the food safety plan approved for ambient air temperature holding applies.
  - Violation Score: 15
Routine InspectionAug 28, 2017
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): (1) Container of cooked rice found stored in a rice cooker that was unplugged, rice temperature 37C internally and staff stated it was made approximately three ours ago.
  - (2) Display hot holding unit in center isle was at 43C and no time stamp was present. Staff stated these were made and put on display at the same time as all the room temperature held items (one hour ago).
  - Corrective Action(s): (1) Rice voluntarily discarded. Staff stated that they forgot to plug unit in when they put the rice in there. Ensure that perishable cooked foods are kept >60C or discarded after two hours at room temperature.
  - (2) If this hot holding unit is less than 60C, food may only be kept in there for a maximum of two hours and must be time stamped. Otherwise, adjust unit to ensure it is >60C at all times. Food voluntarily removed from sale during inspection.
  - Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: (1) Observed raw cut meat stored on top of a closed container of cut green onions as well as on a shelf above sauces.
  - (2) Bleach sanitizer in a spray bottle was in excess of 1000ppm (bleached out strip). Only 1 teaspoon of bleach is required for 1L of water
  - Corrective Action(s): (1) All raw meat must always be stored below all other foods to prevent contamination. Rearrange items in the cooler to meet this requirement.
  - (2) Bleach sanitizer was remade during inspection. *Only 1 teaspoon of bleach is required for 1L of water*. A second bottle is also required so the deli and the cafeteria don't have to share. *Due by tomorrow*
  - Violation Score: 3