INSPECTION REPORT Health Protection ANAN-BMBQX6

PREMISES NAME Hannam Supermarket Prep Kitchen (Burnaby)		Tel: (604) 420-8856 Fax:
PREMISES ADDRESS 106 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE March 2, 2020	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Namhyo Kim (Edane)		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # ANAN-BLNU2E of Feb-10-2020 Food not cooled in an acceptable manner [s. 12(a)] Observation: Pork hock marinade is prepared and used, cooled down then re-used one more time. A large volume of the marinade was "cooling" in the back storage area in a large pot with the lid on. Temperature of the marinade was 70 degC after 1.5 hours. Correction: The marinade is NOT being cooled down properly. It should be cooled in the kitchen first of all, not the back storage area. It should be portioned into shallower pans for cooling or staff should be using a cooling wand. The marinade must be cooled from 60 degC to 20 degC within 2 hours and from 20 degC to 4 degC within 4 hours. Code 206 noted on Routine inspection # ANAN-BLNU2E of Feb-10-2020 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Pork hocks, and other foods are being hotheld at 50 degC. The warmer does not have a doors so the hot air is continuously escaping. Correction: Replace the warmer with one that has doors as discussed. Foods (not the metal shelves of the warmer) must be at 60 degC or higher

Comments

On Follow-Up: -Doors have been installed on the warmer. Each of the 4 shelves has it's own temperature control dial. Place a thermometer on each shelf to monitor temperatures. The bottom shelf was at 55 degC. Temperature dial was adjusted during the inspection for this shelf. All the other shelves were above 60 degC. START RECORDING HOTHOLDING TEMPERATURES ON THE LOGSHEET. -There's a garbage can without a lid now at the kimbap prep station. -All the kimbap ingredients are being stored in inserts in the cooler below 4 degC. Ensure that this practice continues. -A cooling wand has been purchased for the pork hock marinade and is in use. NOTE: DO NOT SUBMERGE THE ICE WAND IN THE MARINADE WHEN IT FIRST COMES OFF THE STOVE OR ELSE THE WAND WILL CRACK. WAIT TILL THE MARINADE HAS COOLED TO AROUND 60 DEG C.