INSPECTION REPORT Health Protection AHEN-ARKVFW

PREMISES NAME Hannam Supermarket (Deli)		Tel: (604) 580-3433 Fax:
PREMISES ADDRESS 1 - 15357 104th Ave Surrey, BC V3R 1N5		INSPECTION DATE September 26, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food (pork, cooked rice, cooked noodles) were observed over 4 degrees C and were being sold at room temperature. Corrective Action(s): Ensure all potentially hazardous food is properly cooled from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within 4 hours (a total of 6 hours) OR ensure it is hot-held at or above 60 degrees C. Staff moved the food to refrigeration units to lower the temperature. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (e.g. pork products, cooked rice products, cooked noodles, and sushi rolls) were stored above 4 degrees C for approximately 2 hours based on the time stamp on the food products. The Food Premises Regulation was reviewed with the person in charge to discuss mandatory requirements. Corrective Action(s): Ensure all cooked food is properly cooled before serving it cold and ensure cold potentially hazardous food is stored/displayed at or below 4 degrees C. The above noted food products were transferred into a cooler at or below 4 degrees C. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink near the deli and handsink near the produce department were not easily accessible as they had equipment stored near it and cardboard boxes stored immediately in front of it. Corrective Action(s): Ensure all handsinks are kept accessible to enable easy handwashing. Staff decluttered the area around the handsinks. Violation Score: 5

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A garbage bag was being used to line a lower prep. table surface in the sushi bar. A garbage bag was being used to line an upper table surface in the produce department as well. Corrective Action(s): Remove the garbage bag and add a washable and durable shelf liner if you wish to line this table surface. Correct today. Staff removed the garbage bag from the table in the produce department. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Fake plants were being stored inside the food service establishment (sushi prep. area). Corrective Action(s): Remove the plants today. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A probe thermometer is required in the sushi bar to enable the temperature of the cooked rice and cold food products to be checked. A display cooler in the sushi bar lacks a thermometer. Corrective Action(s): Obtain a probe thermometer and add an accurate thermometer into the upright cooler; Correct within 1 week. In the meanwhile, use the probe thermometer from the deli and the IR gun to monitor food internal temperatures and the refrigeration temperature respectively. 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 in the sushi bar and deli. Coolers were at or below 4 degrees C. Freezers were at or below -18 degrees C. No hot holding was occurring at the time of inspection. Rice was above 74 degrees C internally in the sushi bar. 3-compartment sink was operational for both the deli and sushi bar. 100 ppm chlorine sanitizer was available. Ice machine was in a sanitary condition. *Reminder: Ensure the operator and at least one staff member in their absence in both the deli and sushi bar maintains valid FOODSAFE training. Expiration dates for FOODSAFE certificates were discussed with the person in charge at the time of inspection.