INSPECTION REPORT Health Protection AHEN-AFZSFM

PREMISES NAME Hannam Supermarket (Deli)		Tel: (604) 580-3433 Fax:
PREMISES ADDRESS 1 - 15357 104th Ave Surrey, BC V3R 1N5		INSPECTION DATE November 24, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	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 = 12

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (food containing rice and meat) was displayed above 4 degrees C. The food was stamped with the time of preparation. Documentation was not being kept to monitor the time-temperature by staff. Corrective Action(s): One food item was discarded that was above 4 degrees C for more than 2 hours. Food items that were recently prepared were transferred into a cooler at 4 degrees C or less. Ensure potentially hazardous foods are stored at 4 degrees C or less. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The wall area behind the knife holder and the top portion of the knife holder near the sushi bar contained food debris. Corrective Action(s): Staff re-sanitized the wall, rewashed and sanitized the knives, and then stored the knives into the knife holder. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): The opening in the table in the deli for knives is not adequate to hold knives since the area inside it cannot be reached to wash and sanitize it. The general manager mentioned that they would obtain another type of holder/magnetic strip for the knives. Corrective Action(s): Staff moved the knives to a clean container during the inspection. Do not use the space in the table to store knives but rather store the knives in a manner to protect them from contamination. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The cooler near the sushi bar lacks a thermometer. Corrective Action(s): Obtain a thermometer for this cooler. In the meanwhile, use the probe thermometer to check the ambient temperature of this cooler. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler was 4 degrees C or less. Raw meat was not stored over ready-to-eat foods. The beef soup was 4 degrees C or less internally inside the walk-in-cooler Sushi cooler was 4 degrees C or less. Domestic cooler was 4 degree C or less. Domestic freezer temperature was satisfactory. Rice was 60 degrees C or hotter in the hot-holding unit. A probe thermometer was available. Temperature records were available for the coolers however not for the food items during the cooling process. The store manager mentioned that the cooling temperature log is probably with the supervisor who is on vacation. The cooling temperature log will be checked during the next routine inspection. 100 ppm chlorine sanitizer was available in the bucket. No evidence of rest pest activity.