INSPECTION REPORT Health Protection JCHW-CAURBH

PREMISES NAME Hannam Supermarket (Deli)		Tel: (604) 580-3433 Fax:
PREMISES ADDRESS 1 - 15357 104th Ave Surrey, BC V3R 1N5		INSPECTION DATE January 20, 2022	TIME SPENT 1.25 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: High (≥30) Total Score = 49

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two large pots of bone soup were made the previous night and left outside to cool during the night. Soup was at 15C and 18C. Large point of spicy bone soup made the previous night was at 11C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less or from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Soup items were adulterated and discarded at the time of inspection. Some options to rapidly cool foods include: placing foods in shallow containers, using an ice bath, obtaining additional cooling wands, or the stock pot can be cooled rapidly in the walk-in freezer. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken in the hot holding cabinet was less than 60C. Chicken was made approximately 30-40 minutes ago. Time stamp on the chicken label is incorrect by approximately 1 hour and 40 minutes. Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Chicken can be stored between 4C to 60C for up to 2 hours if time tracking is used. Foods must either be sold or discarded after 2 hours. Staff will manually write the times of the food packages until the label time is corrected. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station did not have any liquid hand soap. Corrective Action(s): All handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Liquid hand soap was replaced at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff were wearing gloves throughout the inspection and did not observe staff changing gloves throughout the inspection. Waste containers did not have any discarded gloves. Corrective Action(s): Staff must adhere to good hand hygiene practices. Gloves must be changed any time hands would need to be washed. Review with all staff proper hand hygiene practices/glove usage Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Bleach was too strong - bleach out test strip. 2) Raw meat was stored above ready to eat foods. 3) Scoops were stored inside food containers. Corrective Action(s): 1) Bleach must be maintained between 100ppm to 200ppm to prevent potential contamination of surfaces. Bleach in excessive concentration is toxic. To prepare 100ppm to 200ppm bleach, ad 1/4 teaspoon bleach to each 500mL spray bottle. 2) Reorganize cooler and ensure raw foods are stored below or separately from ready-to-eat foods to prevent potential contamination of foods. 3) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Crates in the walk-in cooler were lined with cardboard. Corrective Action(s): Discontinue the practices of using cardboard to line surfaces. All surfaces must be clean, non-absorbent, and easily cleanable. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle of water was unlabelled. Corrective Action(s): Ensure all containers are properly labelled to identify their contents in order to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. 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. -Chicken fried to greater than 74C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -3-compartment sink used for manual warewashing. Quats sanitizer was at 200ppm. -General sanitation satisfactory at the time of inspection. -Facility serviced by a professional pest control operator biweekly. No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until Feb 20, 2024