INSPECTION REPORT Health Protection JCHW-CGZSK3

PREMISES NAME Hannam Supermarket Restaurant		Tel: (604) 580-3433 Fax:
PREMISES ADDRESS 1 - 15357 104th Ave Surrey, BC V3R 1N5		INSPECTION DATE August 5, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jennifer Lee		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Opened container of mayonnaise labelled "Refrigerate After Opening" was stored at room temperature. Corrective Action(s): Ensure foods labelled "Keep Refrigerated or Refrigerate After Opening" are stored as per the manufacturer's instructions. Mayonnaise was placed in a cooler at 4C at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoop was stored in the rice container with the handle in contact with the rice. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was relocated at the time of inspection. Violation Score: 3

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

Comments

-Sushi display cooler was at 4C to 5C. Ensure staff keep the sliding doors closed when not in use to prevent loss of cold refrigeration air. -Both prep coolers were at 4C (top and bottom). Do not store foods above the fill line, other the cold air will not be able to contact the food items. -Customer area sushi coolers were both at 4C. -Domestic refrigerator/freezer was at 3C/-20C. -Chest freezer was at -24C. -Sushi rice had a pH of 4.0. -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizer tested at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Do not place a cover on top of the garbage container - staff may recontaminate their hands when they touch the lid to discard used paper towels. -Quats sanitizer pail and spray bottle labelled and tested at 200ppm. -Cutting surfaces sanitized every 2 hours. -Automatic slicer was clean and sanitary. -Foods were stored off the ground and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until Jan 27, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19