INSPECTION REPORT Health Protection JCHW-CMYR6H

PREMISES NAME Hannam Supermarket (Deli)		Tel: (604) 580-3433 Fax:
PREMISES ADDRESS 1 - 15357 104th Ave Surrey, BC V3R 1N5		INSPECTION DATE January 11, 2023	TIME SPENT 0.75 hours
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of stock made the previous day was at 7C. Corrective Action(s): Cooked foods must be cooled from 60C ton 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent potential growth of pathogens and or the formation of toxins. Stock can be cooled rapidly by dividing the stock into smaller containers, cooling the stock in the walk-in freezer, ice mixing wands, etc. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Quats sanitizer spray bottle spray nozzle was not working at the time of inspection. 2) 2-compartment sink did not have any Quats sanitizer prepared at time of inspection. Corrective Action(s): 1) Ensure the Quats sanitizer spray bottle is functioning to allow for proper sanitizing food contact surfaces. Spray bottle nozzles were changed and was functioning properly. Quats sanitizer spray bottle was tested at 200ppm. 2) Ensure sanitizer is prepared in the sink when the facility is in operation. Quats sanitizer was prepared in the sink at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen abalone was thawing in standing water at the time of inspection. Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler at 4C or less to prevent the growth of pathogens and or the formation of toxins. Abalone was placed in the walk-in cooler at the time of inspection. Violation Score: 1

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. -Hot holding of rice was greater than 60C. -Foods were cooked to greater than 74C. -Hot holding cabinet is currently used for the storage of pre-ordered cooked soondae (Korean sausages). Customers are informed of the pick-up time and date. Soondae must either be stored above 60C or the customer must pick-up the products within 2 hours. Any products observed to be less than 60C and without time tracking will be discarded. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Foods stored off the ground and scoops stored in a sanitary manner. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator. Reports indicate no signs of pest activity. -No signs of pests noted at the time of inspection, -FOODSAFE Level 1 valid until Feb 20, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19. *Operator is considering using the hot holding cabinet for soondae (Korean sausage) again in the future. Hot potentially hazardous foods must be stored at or above 60C (thermometer required to verify the temperatures) or the products can use time as a food safety control - after 2 hours, the products must be sold or discarded (records must be maintained to track the food products).