INSPECTION REPORT Health Protection JCHW-CBYSJZ

PREMISES NAME Hannam Supermarket (Deli)		Tel: (604) 580-3433 Fax:
PREMISES ADDRESS 1 - 15357 104th Ave Surrey, BC V3R 1N5		INSPECTION DATE February 25, 2022	TIME SPENT 0.66 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Korean noodle sausage was stored in the hot holding unit at 40C. Sausages are supplied by Sophy's Kitchen located at 401 Industrial Ave, Vancouver on Friday, Saturday, and Sunday. Corrective Action(s): Potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. If facility is to continue selling the Korean noodle sausage, the product must be reheated to 74C prior to storing in the hot holding cabinet. Product then must have a time stamp to indicate when the product was placed in the hot holding unit - items not sold within 2 hours must be discarded. Sausages were delivere less than 2 hours ago and were reheated at the time of inspection. Violation Score: 5

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 to January 20, 2022. -Chicken in the hot holding unit was properly labelled with a time stamp indicating the correct time. Products have not been stored in the hot holding cabinet for greater than 2 hours. -Handwash station was supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Operator stated staff are changing gloves whenever they become potentially contamination. Continue to monitor staff glove usage and educate staff as needed on proper glove use practices. -Deli area is no longer using bleach as a sanitizer. Deli has switched to Quats sanitizer - tested at 200ppm. Sanitizer spray bottles were properly labelled. Ensure containers are relabelled as needed. -Walk-in cooler has been reorganized and raw meats/eggs were stored separately from ready-to-eat foods. -Did not observe shelving units lined in cardboard at the time of inspection. -Did not observe hot foods cooling at the time of inspection, Bone soup was being prepared/boiled at the time of inspection. Staff indicated hot foods are cooled using a cooling wand, followed by rapidly cooling the soup to 20C in the walk-in freezer, and then cooling the foods in the walk-in cooler to 4C. Facility is recommended to cool the soup to below 60C, followed by using the cooling wands. After this, soup should be rapidly cooled in the walk-in freezer to as close as 4C as possible. Large containers of soup will not cool from 20C to 4C within 4 hours. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.