INSPECTION REPORT Health Protection ANAN-BA7U8A

PREMISES NAME Hannam Supermarket Prep Kitchen (Burnaby)		Tel: Fax:
PREMISES ADDRESS 106 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE March 12, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Namhyo Kim (Edane)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Foods in the display cooler are not being cooled properly. Several food items were above 4 degC despite being in the cooler for 4 hours. There were foods from 2 days ago that were above 4 degC. Corrective Action(s): Several of the food items were discarded. Foods must be cooled from 60 to 20 degC (room temperature) within 2 hours and from 20 to 4 degC within 4 hours. Cool the foods in a closed fridge rather than the display case as discussed. Submit a cooling curve. Any foods that are not at 4 degC or below after 4 hours in the cooler must be discarded. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods in the warmer were at 55 degC. This is too low. Corrective Action(s): Always store foods above 60 degC in the warmer as discussed. Thermostat adjusted during the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Imitation crab was being thawed inside the handsink in the front. Corrective Action(s): Thaw foods in the cooler or under running water. Do not block handsink at any time. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Both managers that have FS level 1 were away at a workshop. Corrective Action(s): In the manager's absence, at least one staff member on-site must have FS level 1 certification. Violation Score: 1

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

Comments

-200ppm Quats in the 3rd compartment of 3-comp. sink -Coolers are below 4 degC -Freezers are below -18 degC -Handsinks are fully equipped SWITCH THE WASH/RINSE/SANITIZE ORDER FOR THE 3-COMPARTMENT SINK SO THAT THE SANITIZING COMPARTMENT IS CLOSEST TO THE CLEAN DISHES.