H-Mart

** - high-risk food items were stored at room temperature on the counter at the food demonstrator table, no ice packs under the food.

** - hot high risk food items were stored at room temperature and not in hot holding at 60'C or more at the demonstrator booth

** - majority of departments were not using sanitizer, were not trained in using the sanitizer system in place, and/or were not trained in proper manual dishwashing techniques. 1. wash with soap 2. rinse clean water 3. SANITIZE for 2 MINUTES minimum 4. air dry. (ALL)

** - dirty single-use cardboard boxes were being re-used to house unrelated food items. Cease and desist the use of single use products for re-use for food storage. (drinks)

** - food demonstrator was allowing customers to obtain their own toothpicks for sampling - in a manner that would contaminate all toothpicks. Please ensure that the food demonstrator is the only one to handle toothpicks with clean hands.

**- a general lack of food safety knowledge was witnessed during the inspection. Please ensure that all managers have taken a minister-approved food safety course. If 6 staff members are working in a food department - at least one person per shift must have a minister approved food safety course.

** - food demonstrator was using a table set up that had exposed unfinished wood. All food processing areas must be made in a manner that is smooth, cleanable, non-absorbent and durable., ** - cardboard on shelving of the walk in cooler (hot food) was observed.

** - hot water tank is leaking – please repair (warehouse), ** - sinks were not draining properly – please repair (produce)

** - sanitation was poor throughout: the packager had a thick build up of grime and grease, the doors, the door edges on everything. The floors throughout were very dirty and at the back kitchen in the refrigerated room for meat processing (MEAT), ** - floor cleaning required, build up of salt, scale, and debris observed. (fish)

** - chemical spray bottles were not labeled to disclose contents to prevent potentially hazardous accidental mixing of chemicals or accidental chemical contamination of foods. (MEAT)

** - hot holding temperatures were poor: staff left hot foods in the oven without the temperature control on, was 45'C, the hot holding cabinet was between 35-45'C, all hot holding temperatures must be 60'C or hotter and the temperature must be maintained. The hot holding units for customers were improperly used: staff were using baking sheets upside down to elevate the hot food away from the element the containers are supposed to touch: temperatures were 40-55'C, not the 60'C as required. Cease and desist poor hot holding for high risk foods immediately and retrain all staff. (HOT FOOD), ** - cooked sweet potato was 40'C, must be held hot at 60'C. Unit was turned off. Please retrain staff in proper usage and temperature requirements. (drinks)

** - majority of departments were not using sanitizer, were not trained in using the sanitizer system in place, and/or were not trained in proper manual dishwashing techniques. 1. wash with soap 2. rinse clean water 3. SANITIZE for 2 MINUTES minimum 4. air dry. (ALL)

** - handsink was completely inaccessible from use and frequent/proper handwashing by boxes/equipment. Must remain accessible, equipped with soap and paper towels at all times. (drinks)

** - dirty single-use cardboard boxes were being re-used to house unrelated food items. Cease and desist the use of single use products for re-use for food storage. (drinks)

** - scoops were stored with the high-touch dirty handle in contact with the food ingredient

** - unapproved outdoor fly zapper observed - please use only food facility- approved indoor fly lights (sticker with the light)(produce), ** - mouse droppings noted in far corner – please clean and disinfect (bakery)

**- a general lack of food safety knowledge was witnessed during the inspection. Please ensure that all managers have taken a minister-approved food safety course. If 6 staff members are working in a food department - at least one person per shift must have a minister approved food safety course.

** - all departments exhibited plumbing issues - leaking faucets at the taps and spout, leaking grey water pipes., ** - hot water tank is leaking – please repair (warehouse), ** - sinks were not draining properly – please repair (produce)

** - use of single-use disposable dirty cardboard and dirty newspaper to cover shelving in food processing areas and within walk-in cold holding units. All surfaces in food processing and storage areas must be smooth, cleanable, non-absorbent, and durable. (ALL), ** - unfinished wood shelf was observed in the meat walk in cooler - unfinished wood is not permitted - all surfaces in a meat facility should be cleanable, nonabsorbent, durable, and smooth. (MEAT)

** - walk-in freezer for the hot food department has a condensing unit issue - thick build up of ice observed. Please repair. (warehouse)

** - much of the food equipment within this department requires a thorough cleaning due to a build up of oil, grease, and neglect such as: the inside and the outside of the convection oven, fryer sides, shelving, under counter shelving, canopy, totes and containers + lids. (HOT FOOD)

** - walls, ceilings of all departments, the fans in all cold holding units were covered in fuzz, dirt, and grime - please clean, ** - sanitation was poor throughout: the packager had a thick build up of grime and grease, the doors, the door edges on everything. The floors throughout were very dirty and at the back kitchen in the refrigerated room for meat processing - what appeared to be algae (bright green slimy) was observed on the floors. (MEAT), ** - mouse droppings noted (old) – please clean and disinfect (warehouse), ** - floor cleaning required, build up of salt, scale, and debris observed. Ice machine inside and out, the lid, and the paddle/scoop require more thorough cleaning due to scale and grime buildup. (fish), ** - floor cleaning in hard-to-reach areas required due to build up of grime, the "milk" crates or vegetable crates were dirty. (produce)

**-Unfinished wood is not permitted for food storage at any time. Several display units were identified as improperly finished in the customer area.

**-floors are in poor condition, the concrete is damaged and not maintained. Floors must be smooth, cleanable, non-absorbent and durable. Seafood/fish department.,

**-the walk in cooler for produce was in extremely poor condition and maintained in an unacceptable lack of sanitation: There were mouse droppings in the cooler – complete lack of sanitation on the floors. Produce preparation department. ,

**-personal items, shoes, tools, and other non food items were stored with food and food equipment without proper separation. Seafood/fish department., **-ensure personal items are not stored with food/food equipment at any time. (store it in a manner that is distinctly separate). There are items in the produce cutting room that are not required for the daily operation of that department, please remove. Produce preparation department.

**-mouse droppings were noted throughout on the floors. Produce preparation department. , **-mouse traps were sabotaged by staff and not effective – train staff to keep items off of the floor and do not block mouse traps. Produce preparation department. , **-mouse droppings observed, mouse traps blocked. Seafood department., **-mouse droppings were noted in the aisles, on food, on shelving, under shelving, around cooler display units etc. Disinfection and proper cleaning required of every aisle and display unit in customer area., **-live mouse seen with rice bags by exit of front of the store, ,

**-areas of possible entry and mouse harborage identified - please repair.

**- evidence of mice

**-do not use unfinished wood in the seafood department at any time. Unfinished plywood, blocks of lumber were observed in use during food preparation. Seafood/fish department., **-Unfinished wood is not permitted for food storage at any time. Several display units were identified as improperly finished in the customer area.

**-the is a large hole into the wall by the entrance into the seafood department. Must be repaired. Seafood/fish department., **-floors are in poor condition, the concrete is damaged and not maintained. Floors must be smooth, cleanable, non-absorbent and durable. Seafood/fish department.,

**-the shelving throughout for food storage was unfinished wood - absorbs the smell of pheromones, urine, and cannot be disinfected properly. Surfaces in a food facility storage area should be smooth, cleanable, and non absorbent. Hot food department.

**-the entire seafood department was dirty: floors under equipment had a build up of grime and dirt, the ice machine inside and out was very dirty, the shelving that held food equipment was grimy with build up, edges and the interiors of equipment appeared to be full of debris and grime, utensils and equipment was also dirty. The walk in cooler shelving and floors and the door were very dirty and the lack of sanitation was observed. Seafood/fish department., **-the unapproved food handling area set up outside the seafood department had food related equipment in poor condition. The accessories were dirty, the scale was not clean and build up was noted. Staff took a dirty sheet of plastic to put on the scale that was equally dirty with build up (the plastic was not changed often). The items used to contain the seafood in this out of department set up were not maintained in a clean and sanitary condition. Seafood/fish department., **-mold or a mold-like substance was observed on the food equipment in several areas of the seafood department including the fish preparation tables. Seafood/fish department., **-cleaning required on all shelving and the floors in hard-to-reach areas of the produce cutting room. Produce preparation department. , **-the walk in cooler for produce was in extremely poor condition and maintained in an unacceptable lack of sanitation: there was thick fuzz, grime and dirt packed onto the cooler fan units. What appeared to be mold-like substances were seen on the walls, the pallets, the ceiling, and the fans. The wood pallets were filthy and not changed out regularly. There were mouse droppings in the cooler – complete lack of sanitation on the floors. Produce preparation department. ,

**-the seafood department overall was in poor organization – very cluttered and food related items improperly stored. There is inadequate storage for all of the items noted within the seafood department. Seafood/fish department.

**-the shelving throughout for food storage was unfinished wood - absorbs the smell of pheromones, urine, and cannot be disinfected properly. Surfaces in a food facility storage area should be smooth, cleanable, and non absorbent.

, 2024-02-22, Additional cleaning has been completed - improvements noted particularly around deep fryers and under shelving. Management was present for walk-through and any outstanding areas of concern were identified at the time of inspection. Further cleaning recommended in the following areas:, -Along baseboards in the take-out area (general filth residue), -Under prep cooler at the sushi prep area (general debris), -Under shelving by the deli walk-in cooler (general debris), -Around mechanical equipment & area (several mouse droppings), -PHI missed monitoring behind aquariums in the seafood area, ______________________, 2024-02-08, Some cleaning completed. Further cleaning required under and behind all equipment & shelving. Areas of concern identified to management at the time of inspection., ___________________, 2024-01-29, 1) General filth build-up along base of walls, base of equipment, & mouse traps throughout the facility. , 2) General filth around door handles of coolers in the meat department., 3) General filth build-up in dishwashing area of the bakery., , ACTION REQUIRED: deep thorough clean required throughout the facility.

, 2024-02-08, Some cleaning completed. Further cleaning required under and behind all equipment & shelving. Areas of concern identified to management at the time of inspection., ___________________, 2024-01-29, 1) General filth build-up along base of walls, base of equipment, & mouse traps throughout the facility. , 2) General filth around door handles of coolers in the meat department., 3) General filth build-up in dishwashing area of the bakery., , ACTION REQUIRED: deep thorough clean required throughout the facility.

1) Flour & sugar in bakery area were stored in original bags. Containers were being used to scoop product and left in the product when not in use. , , ACTION REQUIRED: obtain pest-proof bins on wheels with storage compartment for the scoop. This will protect product, aid in cleaning efforts, & promote proper storage of scoops. , , 2) Poor organization in the deli walk-in cooler. Raw chicken was stored over & beside ready-to-eat product. No clear organization of where product is stored. , , ACTION REQUIRED: conduct a deep-clean & organization of walk-in cooler. Label shelves guide staff regarding proper organization if necessary.

Mouse activity (droppings) noted in several areas of the facility - undetermined if droppings were from previous infestation or new activity. Pest control records were not available at the time of inspection (staff who handles this was not on shift); however, management noted a 3rd party contractor provides regular services. , , ACTION REQUIRED: Send the last three months' worth of pest control records via email. Conduct a deep clean of the entire facility; ensure all droppings are removed.

Food handling permit was not posted on public display. , , ACTION REQUIRED: Post current food handling permit on public display.

1) General filth build-up along base of walls, base of equipment, & mouse traps throughout the facility. , 2) General filth around door handles of coolers in the meat department., 3) General filth build-up in dishwashing area of the bakery., , ACTION REQUIRED: deep thorough clean required throughout the facility.

1) Several pieces of trash were littered in a loading dock bay outside of the facility. Ensure that entry ways including the loading dock bays are clear of litter that can attact and provide harbourage for pests. Clean up the litter.

1) Equipment along both cooking lines were greasy and had a lot of dried on food debris. Ensure that the equipment is cleaned and sanitized regularly to prevent food contamination and the attraction of pests.

1) Although not observed during the inspection, the operator said that pho soup broth is cooled directly in the walk in cooler in a large pot. He was told to discard the soup from the walk in cooler. Improper cooling causes a temperature gradient between the outside of the pot and the inner area that causes temperature abuse. Microbes that are temperature abused will increase in numbers and produce toxins. , , Methods for cooling include: , i) using an ice wand, ii) using shallow pans, iii) stirring, iv) using an ice bath, Ensure that an appropriate method for cooling hot food items is used including pho broth to prevent foodbourne illness.

1) Frozen pork meat was found being thawed at room temperature. The operator was told to thaw foods properly and not at room temperature. The meat was moved into the walk in cooler during the inspection. , , Ensure that proper thawing techniques are in use to prevent microbe growth and toxin production that can occur when a temperature gradient is formed between the outer portion of the meat and inside. Temperature abuse of foods is a major cause of foodbourne illness., , Proper thawing of frozen foods include:, i) in the cooler, ii) by cooking/baking food directly, iii) using a microwave, iv) under cold running water

1) There were no thermometers found in coolers or freezer units. Ensure that cooler and freezer units have a separate thermometer to verify the temperature of the unit.

1) The dishwasher had an out of service sign on the cover and had stagnant water in the tub. Remove the stagnant water in the unit immediately to prevent the attraction of pests, growth of microbes, and food and dishware contamination. Repair the unit. , , A three compartment sink was in use at the time of the inspection. The concentration of quat sanitizer was at 400 ppm. Only 2 compartments were in use. A review of proper techniques for 3 compartment sinks was reviewed with the operator. First wash in soap and water, then rinse with hot water and then sanitize for at least 2 minutes in sanitizer before air drying the dishware.

1) Large amounts of mouse droppings were found behind and under shelving units. Some unused equipment stored on lower shelves had mouse droppings and urine staining inside the unit. , Ensure that the pest control technician for your facility is notified and the mouse droppings are removed using hantavirus precautions. , , 2) A dead mouse was found in a trap behind a container. Ensure that the dead mouse is removed, and the area is cleaned and sanitized. Notify the pest control technician of the dead mouse.

1) No pest control records were available during the inspection. The operator mentioned that they have an inhouse pest control technician that checks the traps in the evening. Provide recent copies of pest control invoices. Ensure the inhouse technician keeps records of all inspections completed of the traps.

1) Weatherstripping on exterior doors in the loading dock had large gaps that could allow the entry of pests. Replace or repair the weather stripping. , , 2) The loading dock door was open at the time of the inspection. The operator closed the door during the inspection. Ensure all loading dock doors are kept closed when not in use to prevent the entry of pests.

1) Flies were seen flying in the deli food prep area and in the loading dock areas. Ensure that measures are in place to manage flies including proper cleaning and sanitizing, keeping exterior doors closed, cleaning and sanitizing floor drains. Consult the pest control technician to aid in fly control management.

1) Several pieces of trash were littered in a loading dock bay outside of the facility. Ensure that entry ways including the loading dock bays are clear of litter that can attact and provide harbourage for pests. Clean up the litter.

1) No food safe certificates were available at the time of the inspection. The operator will send a copy of his certificate to the office.

1) A couple of wooden step stools and a wooden food prep table were found in the back kitchen area. There was a build up of grease and dried on food. The wood was unfinished and dirty. The operator was told not to use unfinished wood. Clean the units and finish the wood if possible. If the units cannot be cleaned, replace them. All food surfaces and equipment need to be smooth, impervious to moisture and easy to clean.

1) A plastic bowl was in use as a scoop in soya sauce. A single use paper cup was being used as a scoop in a bin of rice. Ensure that scoops have handles and are stored in a separate container to protect food from direct contamination. Clean and sanitize scoops regularly.

1) Styrofoam blocks were being used to balance a small convection oven. The blocks were dirty. Discard the blocks and replace with blocks that are smooth, impervious to moisture and easy to clean. , , 2) Cardboard was used as shelf liner and lining the floor and prep tables along the front cooking line. The cardboard is dirty and can harbour pests. Remove the cardboard and replace with a liner that is smooth, easy to clean, and impervious to moisture.

1) Equipment along both cooking lines were greasy and had a lot of dried on food debris. Ensure that the equipment is cleaned and sanitized regularly to prevent food contamination and the attraction of pests.

1) The lower areas under shelf units throughout the back kitchen had food debris or pooling grease. Ensure that the areas under shelf units and equipment are cleaned and sanitized regularly. , , 2) The ceilings, tops of soap dispensers, exit signs, emergency lights and vents were dusty. Ensure that these areas are cleaned and sanitized regularly to prevent the contamination of food., , 3) Along the walls in the dish pits, containers, crates on the floor, and the food prep area were dried on food debris. Ensure that these areas are cleaned and sanitized regularly to prevent contamination of food and the attraction of pests. , ,

1) Areas beside and under shelf units were cluttered with equipment and signage. The areas provide a harbourage site for pests including mice. Remove the clutter and allow for easy access for cleaning under the lower shelf. Remove unused items. , , 2) The walk in cooler appeared cluttered and disorganized. Organize the walk in cooler so that items are accessible. Ensure that all areas of the facility has a clear flow of food. , , 3) Several pieces of ununsed equipment are in the back food prep area. Remove unused equipment to minimize potential harbourage sites for pests.

1) The handwash sink was blocked by food containers at the beginning of the inspection. A staff member removed the containers. Ensure that handwash sinks are not blocked and are always accessible for handwashing.