INSPECTION REPORT Health Protection MLOO-BLASQB

PREMISES NAME Hanahreum Mart (Deli Dept)		Tel: (604) 939-0135 Fax: (604) 939-0137
PREMISES ADDRESS 100 - 329 North Rd Coquitlam, BC V3K 3V8		INSPECTION DATE January 29, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sam Lee		NEXT INSPECTION DATE February 03, 2020
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 = 31

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Top layer of fried foods at steam table were held at approximately 45°C for less than 2 hours. Insert was overfilled so the lid could not close properly. 2. Hot foods in display unit was held at 40-50°C for less than 2 hours. Corrective Action(s): 1. Remove top layer of food. Do not overfill inserts. Ensure all hot food is maintained at ≥ 60°C. 2. A plastic cover was installed in front of display unit as a temporary measure to contain heat within the display unit. Operator will install permanent plastic lids/covers to help maintain temperatures at ≥ 60°C. Temperatures comfirmed to return to 60°C after installing cover. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer was not available. Corrective Action(s): Prepare bleach sanitizer by mixing 1/2 teaspoon (1/2 cap) per 1L water. Ensure bleach sanitizer is prepared before starting food prep. Ensure food prep surfaces are sanitized regularly throughout the day. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station was not equipped with paper towels. Corrective Action(s): Supply hand washing station with paper towels. Ensure hand washing stations are fully equipped at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Containers of food were stored close to the hand washing station and three compartment sink. Corrective Action(s): Move all these foods away from these sinks as they could become contaminated. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of debris observed in the following areas: - Walk-in cooler floor - Stand-up freezer interior - Floors underneath cooking equipment Corrective Action(s): Clean all noted areas. Ensure cleaning is done regularly to avoid accumulation of debris. Violation Score: 3

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels (after correction) - Coolers (walk-in, display, prep) are ≤ 4°C - Freezers (stand-up, chests) are ≤ -18°C - Hot holding units (after correction) are ≥ 60°C - High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C at the plate level. - Bleach is available. Sanitizer prepared during inspection. - Ventilation hood is maintained - No signs of pests observed during inspection - Premise is well lit Note: - Discussed storage procedures for rice scoops. When in use, store rice scoop dry or in ice water. Clean and sanitize the rice scoop and storage container at least every 4 hours.