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H-Mart UA - General Store

8225 112 Street NW Edmonton AB T6G 2L9 · Food - General

5 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No pre-made sanitizer solution was available in the departments during food preparation. The operator prepared a QUAT sanitizer solution at 200 ppm as instructed. A sanitizer solution must be readily available at all times during food handling for effective surface sanitizing.Used wiping cloths were observed on various surfaces in the main kitchen. Education was provided: used cloths must be stored in a sanitizer solution between uses, and dirty cloths awaiting cleaning must be placed in a designated bin for soiled linens.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff members in the main kitchen were observed washing their hands in the two-compartment sink instead of the designated hand sinks. They were instructed to always wash their hands in the designated hand sinks.Staff were observed not washing their hands before putting on gloves and were instructed to wash hands before and between glove changes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items, including phones, water bottles, and coffee mugs, were observed stored next to food and other items on food prep counters in the produce department and main kitchen. Staff were instructed to relocate these items. All staff personal belongings must be stored away from food, food equipment, and food preparation areas.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing was being carried out in the two-compartment sink. The facility uses reusable dishes for customers. Staff were instructed that the three-compartment sink must be used for all manual dishwashing. Additionally, the staff member in charge of dishwashing was skipping the sanitizing step. Education was provided on proper three-compartment sink procedures: wash in the first compartment, rinse in the second compartment, and sanitize in the third compartment using an appropriate sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels at several hand sinks, including those in the deli department, main kitchen, bar, and produce department, were not stored in dispensers. Paper towels must be kept in suitable dispensers to prevent contamination of the roll.
    • 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 sinks in the meat department and main kitchen were obstructed by a large garbage bin and food containers. The operator was instructed to relocate these items. Hand sinks must be kept clear and easily accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning and sanitization to remove accumulated dirt and/or food debris:Food carts in the deli and produce departmentsAll hand sinks in the facilityHandles of all walk-in coolersUpright “sauce” cooler in the deli department
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling tiles in the deli department and main kitchen had an accumulation of dust and must be cleaned to prevent contamination of food and food contact surfaces
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3 packaged ham and cheese buns was observed to be stored at a temperature of 20 degrees Celsius. The operator indicated that the product had been out for one hour. The indicated products were moved to a cooler that was measured at 4 degrees Celsius during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were observed inside the two "Marchia" display coolers at the front of the store. Ensure that the indicated coolers are equipped with thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT test strips were observed to be expired in 2022. Ensure new QUAT test strips are acquired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The plastic film on the lower shelving of the food prep table in the ramen prep area was observed to be in disrepair and is no longer smooth and easy to clean. Ensure that the film is removed or replaced with a surface that is smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The two "Marchia" display coolers were measured at 9 degrees Celsius with a probe thermometer. Ensure that the indicated coolers are repaired to maintain a temperature of 4 degrees Celsius.