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H-Mart Richmond Hotfood Department

1780 4151 Hazelbridge Way, Richmond BC V6X 4J7 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
3.7 / 5 (8)

Opening hours

  • Friday9 AM–10 PM
  • Monday9 AM–9 PM
  • Saturday9 AM–10 PM
  • Sunday9 AM–9 PM
  • Thursday9 AM–10 PM
  • Tuesday9 AM–9 PM
  • Wednesday9 AM–9 PM

Contact details, hours and reviews from Google Maps

Inspection summary

H-Mart Richmond Hotfood Department has been inspected 20 times by Vancouver Coastal Health since July 30, 2015. The most recent inspection, on January 28, 2026, found no infractions.

9 of 20 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 3 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 9 times across 7 separate inspections, most recently on August 31, 2022. For example: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 6 separate inspections, most recently on April 2, 2019. For example: Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times on July 30, 2015. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 30, 2015. For example: The premises is free of pests.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on September 15, 2023. For example: An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.

About this data

These results come from Vancouver Coastal Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

20 inspections

  1. Routine

    0 infractions

  2. Routine

    0 infractions

  3. Routine Follow-up

    0 infractions

  4. Routine

    1 infraction

    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
  5. Routine Follow-up

    0 infractions

  6. Routine

    2 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not designed and/or supplied with equipment that will ensure the safe and sanitary handling of food.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
  7. Routine Follow-up

    0 infractions

  8. Routine

    2 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
  9. Routine Follow-up

    0 infractions

  10. Routine

    2 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a sanitary condition.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
  11. Routine Follow-up

    0 infractions

  12. Routine

    2 infractions

    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • Equipment, utensils and/or food contact surfaces are not in a condition that ensures safe and sanitary food handling.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a sanitary condition.
  13. Routine Follow-up

    0 infractions

  14. Routine

    3 infractions

    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Equipment, utensils and/or food contact surfaces are not maintained in a sanitary condition.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
  15. Routine

    1 infraction

    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • Equipment, utensils and/or food contact surfaces are not used in a manner that ensures safe and sanitary food handling.
  16. Routine Follow-up

    0 infractions

  17. Routine

    2 infractions

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
  18. Routine Follow-up

    1 infraction

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  19. Routine Follow-up

    1 infraction

    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
  20. Routine

    5 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
      • Food is not stored off of floor.
    • Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored or displayed at 60°C or above.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
    • Each employee washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
    • The premises is free of pests.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Kevin Fong

    The food stall inside H Mart is a great stop whenever I’m grocery shopping and want a quick meal. The food is average tasting but the portions are satisfying, and everything comes out fresh and fast. It’s a convenient spot for Korean comfort food, and I find myself coming back whenever I’m at H Mart. Definitely worth trying if you’re visiting the Richmond location.

  • Poiuy

    Tried the Korean food in food court: bulgogi hotpot: surprise that it’s sweet taste soup, the pieces of beef were all stick together. Spicy Seafood soup: looks different from its menu pic. Only have 1 shrimp and a few mini clams. Soup taste is ok

  • Mari Anne

    They sell expired food and dont seem to be bothered about it. I think expired is ok if its frozen. Not fresh. This was taken on February 17th. My brother has also had severe food poisoning here. The chef leaves raw fish dishes on counter rather than putting it in the fridge right away.

  • Karina Wong

    I’m a customer, so I expect pricing to be clear and straightforward. At H Mart, I bought a pack of fish cake skewers and saw two different prices for what looked like the same pack of fish skewers (same brand, almost identical packaging). The $10.99 price was clearly shown on the fridge door, while a higher price $14.99 was placed inside the fridge and was hiding . I was charged the higher price at checkout. When I questioned it, the staff member (Eun Joo) told me I should have looked more carefully and checked the product code. As a customer, I wouldn’t know how their internal pricing works, and I shouldn’t have to check barcodes just to make sure I’m paying the right price. This felt unfair and misleading. The store should clearly display one price and honor what customers see, instead of putting the blame on them. I am disappointed and frustrated how Eun Joo handled this issue. She is not professional and rude while she was a customer service in charge.

  • Lisa Chen

    groceries: decent selection but most things are pricier than at other places. food stall: the food here is overpriced with extremely small portions, plus the service is horrible. it used to ran by sweet elderly korean ladies so at the service was nice but now it’s ran by men who could care less about their jobs. i simply asked for a cup of water to go with my meal and the guy says “sorry, we don’t have”. like what kind of bs is that?? if you want to have food just go to the korean bbq place that’s right beside hmart in the mall.

  • Kevin Fong

    The food stall inside H Mart is a great stop whenever I’m grocery shopping and want a quick meal. The food is average tasting but the portions are satisfying, and everything comes out fresh and fast. It’s a convenient spot for Korean …

  • Poiuy

    Tried the Korean food in food court: bulgogi hotpot: surprise that it’s sweet taste soup, the pieces of beef were all stick together. …

  • Mari Anne

    They sell expired food and dont seem to be bothered about it. I think expired is ok if its frozen. Not fresh. This was taken on February 17th. My brother has also had severe food poisoning here. …

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