INSPECTION REPORT Health Protection JCHW-CTMSPE

PREMISES NAME Hannam Supermarket Restaurant		Tel: (604) 580-3433 Fax:
PREMISES ADDRESS 1 - 15357 104th Ave Surrey, BC V3R 1N5		INSPECTION DATE July 11, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jennifer Lee		NEXT INSPECTION DATE July 14, 2023
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 = 37

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Mayonnaise labelled "Refrigerate After Opening" was stored at room temperature and Kimbap was stored in a cooler ranging from 8C to 12C. Corrective Action(s): Potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and/or the formation of toxins. Ensure the manufacturer's storage instructions are followed. Mayonnaise was placed in a cooler at 4C at the time of inspection. Kimbap was moved to a cooler at 4C. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable slicer was found to have dried carrot on the blades. Corrective Action(s): Ensure all equipment is properly washed and sanitized after each use to prevent potential cross contamination. Slicer was cleaned and sanitized 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 member was observed scratching head and continued to handle food without changing gloves. Corrective Action(s): Staff must adhere to good hand hygiene and properly wash hands/change gloves whenever they become contaminated. Staff changed gloves at the time of inspection. Review proper hand hygiene with all staff. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Cooked shrimp was stored uncovered in the cooler after the lunch rush period. 2) Scoop was stored inside the rice containers. Corrective Action(s): 1) Ensure foods are properly covered and protected from potential contamination. Shrimp was covered at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Kimbap cooler ranged from 8C to 12C. 2) Spray bottle was broken and was held with tape. Corrective Action(s): 1) Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. 2) Ensure all equipment is maintained in good working order. Violation Score: 9

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

Comments

-Sushi prep cooler was at 1C (top and bottom). -Kimbap prep cooler was at 4C (top and bottom), -Sushi display cooler was at 4C. -Customer area sushi cooler was at 4C. -Domestic refrigerator/freezer was at 4C/-22C. -Chest freezer was at -14C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizer was at 200ppm. -Handwash station was accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottle was at 200ppm. -Cutting boards sanitized every 2 hours. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.