INSPECTION REPORT Health Protection JCRH-ASPUS2

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 November 1, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sam Lee		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): -Food items being stored/displayed at room temperature without time tracking stickers as per food safety procedures. Some had stickers with time lapsed. Corrective Action(s): -Items which time had lapsed were discarded. Items which had been recently prepared were transferred to the cooler. Food safety procedures must be followed. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice porridge (42C), sweet and sour chicken (48C) stored in hot holding display at <60C. no time tracking in place Corrective Action(s): Items were discarded by staff at the time of the inspection. Increase temperature of hot holding unit and monitor temperature of the food to ensure it is >60C. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station in kimchi area not in use and blocked by supplies. Staff reported dishwashing sink was being used for handwashing. Corrective Action(s): Ensure designated handwashing sink is always accessible and in use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Grease accumulation noted on floor in deep fryer area and in overhead exhaust vents. -Dirt/debris noted around edges of walls and equipment -Soiled foil noted covering shelves. One shelf is wood which appears saturated and dirty. Corrective Action(s): -Thoroughly clean areas noted above to remove dirt and debris. -Remove all soiled foil and wood shelf. Surfaces must be smooth, non-absorbent and washable. Correction date: Dec. 1/17 Violation Score: 3

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

Comments

Handsinks in deli area were supplied with liquid soap and paper towel. High temperature dishwasher met sanitizing temperature requirement. Final rinse temperature was 76C at the dish surface as measured with min/max thermometer. Bleach sanitizer (200ppm chlorine) present in spray bottles Walk-in cooler was at 2C Single door stainless steel cooler was at 2C Undercounter cooler in kimchi area was 3C Display coolers were 4C or colder Food stored in coolers were stored in manner to prevent contamination - wrapped with food grade wrapped or covered with lids. Chest freezer temperatures were adequate Hot holding of food in steam table was >60C. Discussed cooking/reheating process to be completed on stove. Hot holding units are not designed for reheating. No signs of pest activity present at the time of the inspection. *Food safety procedures were not present on site. Ensure procedures are present and staff are following procedures.