INSPECTION REPORT Health Protection LQUN-B77UAW

PREMISES NAME Hana Foods		Tel: (604) 939-5588 Fax: (604) 939-5802
PREMISES ADDRESS 1648 Langan Ave Port Coquitlam, BC V3C 1K5		INSPECTION DATE December 6, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ji Young Kim		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Plastic, lining the pans in the walk-in-cooler for the Korean sausages, is not food grade. Chemicals from the plastic will absorb into the sausage when they are placed on the plastic to dry. 2) Plastic protectic cover found on equipment. This plastic is not food grade nor is it cleanable. 3) There were broken, chipped and cracked food containers and utensils. This is unsafe as pieces of plastic/metal could fall into food, and bacteria can grow in cracks. Corrective Action(s): 1) Immediately remove and stop using the plastic. Purchase or use food grade plastic to line pans. 2) Immediatley peel off the plastic cover on all equipment (packaging machine, freezers & coolers). 3) Immediatley throw away any cracked, chipped or broken item, and routinely inspect all items for wear and tear. Replace all damaged items immediately. **Correction date: Today** Violation Score: 3

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers 4C or colder; freezers -18C or colder; thermometers present and temperatures recorded daily. - High temperature dishwasher rinse cycle in the Deli Dept. was 76.3C and in the bakery was 75.9C, at the plate's surface as per max/min thermometer. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Bleach sanitizer in spray bottles had [Cl2] of 200ppm. New solution is made up each day. - All foods stored in food grade containers; covered; date coded; labeled; stored in groups with raw meats separate or below RTE foods; and stored 6" off the floor on shelves, racks or pallets. Storage practices have improved. More separation, grouping, and additional shelves are present. - No expired foods in use. FIFO rules being followed. - General sanitation level is good and has improved. Ensure the exhaust hood and filters are cleaned by your staff on a regular basis, between the professional cleaners. Manager indicated that they will clean them every 2 weeks. - No signs of pests. Contract with Lower Mainland Pest Company exists to monitor for pests. Fly lights installed, door guards present; plastic door curtains used on receiving doors; and catch-all-traps present. - Foods being cooled down correctly. Smaller soup pots are being used; soup is portioned into smaller containers to cool faster in the walk-in-cooler. Explained the cooling method of using an ice water bath. It is recommended that an ice machine is purchased to produce ice for cooling foods. - Improper labelling on retail packages discussed. The labels are missing: ingredient list, nutritional table, weight/amount, and expiration/best before dates. Provided CFIA labelling info. to manager. - Repairs made to the floor in the Kimchi processing area, the floor is sealed and smooth. It is recommended that the drain pipe sticking up in the middle of the processing room, is removed and capped by a Plumber to prevent sewer gases from entering the building. - All floors have been sealed w/ epoxy paint. - FSP have been completed. The facility is responsible for the Coquitlam Hmart locations only, regarding FSP. All other locations are responsible for developing their own and enforcing it.