H-Mart - Food Store

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.

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

The dishwasher was non-functional., , Repair the dishwasher

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

- 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.

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

Chew holes from rodents were observed in walls., , Repair chew holes in walls and seal gaps.

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.

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.

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.

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.

The meat slicer in the meat walk-in cooler had meat debris accumulation., , Ensure that all meat cutting equipment is cleaned and sanitized often.

The meat slicer in the meat walk-in cooler was rusted., , Ensure that all meat cutting equipment is in good condition.

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.

Ventilation canopy baffle filters in the kitchen had grease accumulation. , , Clean ventilation baffle filters and ensure they are cleaned on a regular basis.

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.

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

Lids to the food at the steam table in the retail area were cracked., , Repair or replace cracked lids.

The floor of the fish walk in cooler was rusted., , Repair or replace the rusted floor of the fish walk-in cooler

Doors to the hot holding cabinets to the south of the kitchen were cracked., , Repair or replace cracked doors on the hot holding cabinets.

A cart in the meat cutting walk-in cooler, being used to store meat cutting equipment, was damaged., , Repair or replace the cart.

Knives that had been cleaned still had meat debris on them., , Thoroughly clean knives.

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.

The band saw in the meat walk-in cooler had meat debris accumulation., , Ensure that all meat cutting equipment is cleaned and sanitized often

Floors throughout the facility had grease, soil, and/or food debris accumulation., , Clean floors and ensure they are cleaned on a regular basis.

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.

Walls in the facility had grease, soil, and/or food debris accumulation., , Clean walls and ensure they are cleaned on a regular basis.

Sanitizer bottles in the kitchen were unlabeled. , , Please ensure that all chemical bottles including the sanitizer bottles are labeled correctly to identify the contents.

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.

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.

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.

(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.

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.

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.

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.

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.

(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.

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.

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.

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.

(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.

(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.

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.

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. ,

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.

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.

(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.