INSPECTION REPORT Health Protection AHEN-AS3V8C

PREMISES NAME Hannam Supermarket (Deli)		Tel: (604) 580-3433 Fax:
PREMISES ADDRESS 1 - 15357 104th Ave Surrey, BC V3R 1N5		INSPECTION DATE October 12, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 13, 2017
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held pork product was stored below 60 degrees C in the hot-holding unit (probed between 24 degrees C to 45 degrees C). Time stamp indicated that the product was prepared less than 2 hours ago. Corrective Action(s): 1. Ensure potentially hazardous food is cooked to at least 74 degrees C / 165 degrees F internally before placing it into the preheated steam tables. 2. Ensure hot-hold potentially hazardous food is maintained at or above 60 degrees C / 140 degrees F internally and is kept out of the danger zone (4 to 60 degrees C) where bacterial growth and/or production of a toxin is possible. . Staff removed the pork products to reheat them to at least 74 degrees C. It was discussed that the water level in the hot-holding unit may need to be adjusted. A follow up inspection will be conducted tomorrow. Violation Score: 15

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

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

Comments

Follow up inspection: -A generic food safety plan in place for the current location. -Staff mentioned that their head office is in Coquitlam and was unsure if a corporate food safety plan would be in place -The food premises regulation was reviewed with staff whereas cold potentially hazardous food must be kept at or below 4 degrees C and hot potentially hazardous food must be kept at or above 60 degrees C. -Ambient temperature holding in the 2016 Canadian Retail Food Services Code would only apply if you receive health approval from the district Environmental Health Officer to do this and this has not been granted at the current location. Proper cooling and cooking procedures must be in place as a minimum standard before even considering time as a control for ambient temperature holding of specific types of potentially hazardous food. *Please ensure that the facility complies with mandated requirements specified the Food Premises Regulation and contact the district E.H.O. with an updated written food safety plan and obtain health approval in writing for this location before using time as a public health control.