INSPECTION REPORT Health Protection ANAN-BGBV3H

PREMISES NAME Hannam Supermarket Prep Kitchen (Burnaby)		Tel: Fax:
PREMISES ADDRESS 106 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE September 24, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Namhyo Kim (Edane)		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed staff washing dishes in the 2-compartment sinks and they weren't sanitizing the dishes. Corrective Action(s): Dishes are to be washed in the 3-compartment sink ONLY. Staff must wash with soap in the 1st compartment, rinse in the 2nd compartment then sanitize the dishes (for at least 2 minutes) in the 3rd compartment of the sink before airdrying. DO NOT RINSE THE DISHES WITH WATER AFTER SANITIZING. Train all the staff in these procedures. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some general cleaning required Corrective Action(s): Clean the doors and door frames of all the coolers. Violation Score: 3

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

Comments

-Handsinks are fully equipped -200ppm Quats in the 3rd compartment of 3-comp. sink -Coolers are below 4 degC -Freezers are below -18 degC -Hotholding was above 60 degC. Some pork hocks and other cooked foods are being hotheld in a case above 60 degC. Any leftovers are to be discarded or cooled properly inside closed coolers/freezers as discussed. These are not to be left in the open display cases once they're taken out of the hot cases. -Discussed the FSP's with the store manager. Make the changes as discussed and resubmit by October 1, 2019. -Cooked foods are being cooled inside the walk-in cooler or walk-in freezer (in the case of pork hocks) before being brought out to the open, refrigerated display cases in the front. REMINDER: NO POTENTIALLY HAZARDOUS FOODS( E.G.) COOKED FOODS ARE TO BE STORED OUT AT ROOM TEMPERATURE ANYMORE (THIS INCLUDES KIMBAP). **SUBMIT PAPERWORK FOR THE SALMON SASHIMI** **INSTALL PAPER TOWEL HOLDER BY THE HANDSINK (ACROSS FROM KIMBAP MACHINE)**