INSPECTION REPORT Health Protection ANAN-BLNU2E

PREMISES NAME Hannam Supermarket Prep Kitchen (Burnaby)		Tel: (604) 420-8856 Fax:
PREMISES ADDRESS 106 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE February 10, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Namhyo Kim (Edane)		NEXT INSPECTION DATE February 19, 2020
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 = 38

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Pork hock marinade is prepared and used, cooled down then re-used one more time. A large volume of the marinade was "cooling" in the back storage area in a large pot with the lid on. Temperature of the marinade was 70 degC after 1.5 hours. Corrective Action(s): The marinade is NOT being cooled down properly. It should be cooled in the kitchen first of all, not the back storage area. It should be portioned into shallower pans for cooling or staff should be using a cooling wand. The marinade must be cooled from 60 degC to 20 degC within 2 hours and from 20 degC to 4 degC within 4 hours. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Kimbab is prepared on order. However, all the ingredients used to prepare the Kimbab is being stored at room temperature on the counter. This is no different than making the kimbab and storing it at room temperature! Corrective Action(s): All the kimbab ingredients have to kept refrigerated under 4 degC at all times. You can use the prep cooler inserts for this. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Pork hocks, and other foods are being hotheld at 50 degC. The warmer does not have a doors so the hot air is continuously escaping. Corrective Action(s): Replace the warmer with one that has doors as discussed. Foods (not the metal shelves of the warmer) must be at 60 degC or higher Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning required. Corrective Action(s): Don't overstock products in the back as this provides nesting areas for mice. Items must be easily removeable for cleaning. Clean the shelves inside all the coolers. Get the exhaust hood serviced. Violation Score: 3

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

Comments

-Handsinks are fully equipped. PROVIDE A GARBAGE CAN WITH BY THE KIMBAB HANDSINK (ONE THAT IS OPEN OR HAS A LID THAT CAN BE OPENED WITH YOUR FOOT) -200ppm Quats in the 3rd compartment of 3-comp. sink -Coolers are below 4 degC -Freezers are below -18 degC -Rice was hotheld at 70 degC -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. Some of the pork hocks are hotheld. At the end of the night these are cooled and the next day sliced and sold cold. -Pest control company is on contract. ENSURE ALL RECOMMENDATIONS MADE BY THE TECHNICIAN IS FOLLOWED. THERE IS TO BE NO FOOD PREP OUT ON THE FLOOR AT ALL I.E. NO COOKING AND SAMPLING OF DUMPLINGS, ETC. THESE MUST BE COOKED IN THE KITCHEN AND THEN THEY CAN BE HOTHELD AT THE FRONT.