INSPECTION REPORT Health Protection RWOG-CY92AK

PREMISES NAME Hannam Supermarket Prep Kitchen (Burnaby)		Tel: (604) 420-8856 Fax:
PREMISES ADDRESS 106 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE December 5, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Namhyo Kim (Edane)		NEXT INSPECTION DATE December 06, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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 = 45

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Soup in small containers noted at 40C at beginning of inspection at 3pm. Staff stated that cooling had begun an hour before the inspection began, and would be cooled to 20C in an hour. Corrective Action(s): Soup has not reached 20C by 4pm. Discard. Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) No measureable sanitizer in either of two sanitizer buckets. Coffee machine was on top of one of the sanitizer buckets. 2) Gimbap sushi machine only cleaned and sanitized once a day 3) Vegetable shredder and large pots only rinsed with water, no soap nor sanitizer used. 4) Rice scoop in stagnant water. 5) Wiping cloths not stored in sanitizer when not in use. Corrective Action(s): 1) Use a sanitizer solution of 200ppm quats or 100ppm chlorine 2) Gimbap sushi machine should be washed, rinsed and sanitized every four hours. 3) Vegetable shredder must also be washed, rinsed and sanitized, not only rinsed. 4) Rice scoop should be stored in ice water. Ice water needs to be replaced when it melts, and the scoop and container washed every four hours. 5) Wiping cloths must be stored in sanitizer when not in use. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Some staff did not change gloves between tasks (changing garbage bags to preparing food). Corrective Action(s): Staff directed to change gloves and educated on glove use. Violation Score: 5

Non-Critical Hazards: Total Number: 4

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Pork and frozen fish being thawed in stagnant water. Corrective Action(s): Frozen items must be thawed in cooler overnight or under cold running water. Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door open to loading bay (open to back alley). Corrective Action(s): Keep back door closed when not in use. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Packing tape and tuck tape used on rice cookers throughout facility. Corrective Action(s): Remove tape. This is not an easily cleanable material. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher is unable to reach 71C at final rinse cycle. Dishwasher consistently read 64-65C over five runs. Corrective Action(s): Repair or replace dishwasher. Violation Score: 3

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

Comments

CLOSURE ORDER ISSUED - dishwasher is unable to reach proper sanitizing temperature at final rinse cycle You must: 1) Cease and any food production immediately. 2) Repair or replace dishwasher so that is able to reach at least 71C at final rinse cycle, or is able to dispense 50ppm chlorine at the final rinse cycle You must not re-open without written approval from Fraser Health Authority. A follow-up inspection will be conducted to ensure compliance. ---- General: - handwashing station stocked with soap, paper towel and hot and cold running water Temperatures: - prep cooler by gimbap machine 4C - two door upright cooler: 2C - two door freezer: -20C - ice cool cooler: 3C - sliding door cooler: 3C - under counter cooler (by cookline) 3C - under counter cooler (closer to customer area) 4C - one door freezer: -17C