INSPECTION REPORT Health Protection JCHW-BQNT83

PREMISES NAME Hannam Supermarket (Deli)		Tel: (604) 580-3433 Fax:
PREMISES ADDRESS 1 - 15357 104th Ave Surrey, BC V3R 1N5		INSPECTION DATE June 17, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A large pot of onion (lid covered) was cooling in the walk-in cooler and was at 75C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Do not place hot foods into the walk-in cooler - this will raise the temperature of the surrounding foods and also damage the cooler. To rapidly cool foods use an ice bath, mixing wand, stirring, etc. Pot of sauce was taken out of the cooler to cool to ambient temperature at the time of inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Four containers of chicken in the hot holding unit ranged from 48C to 50C. Hot holding unit was below 60C Corrective Action(s): Hot potentially hazardous foods must be maintained at or above 60C to prevent the growth of pathogens and or the formation of toxins. Hot holding unit must be above 60C prior to being used for hot holding. Chicken was discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Multiple manual slicers (mandolins) were found to have food behind the blade. Corrective Action(s): Ensure slicers are properly disassembled for cleaning and sanitizing after each use. Slicers were washed and sanitized at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) raw meats were stored above ready-to-eat foods. 2) Scoops were stored inside ingredient containers. Corrective Action(s): 1) Reorganize cooler and ensure raw meats are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Cooler was reorganized at the time of inspection. 2) Ensure scoops are stored in sanitary manner to prevent potential contamination of foods. Scoops were removed from food containers at the time of inspection. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Unknown chemical was stored in a Windex container. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Front display coolers were at 4C. -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizer was tested at 200ppm. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. If staff use gloves, they must change gloves whenever gloves become potentially contaminated to prevent any potential cross contamination. -Bleach sanitizer was at 200ppm. Do not store bleach next to the Quats sanitizer - bleach and Quats sanitizer mix to produce toxic gases. If both bleach and Quats sanitizer are used in the facility, containers must be clearly labelled to identify their contents. -General sanitation satisfactory. Vent hood covers need to be cleaned. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until February 04, 2025. -Please contact the inspector if you have any questions or concerns. -Signature not required at this time due to the COVID-19 Pandemic. -Facility must develop and post a COVID-19 safety plan. Provided copy of the Order to the facility. For information on how to develop the COVID-19 safety plan refer to the WorkSafeBC website (Retail and COVID-19 Safety) and the Fraser Health website (Restart Plan - Phase Two).