INSPECTION REPORT Health Protection JCHW-BRJTWD

PREMISES NAME Hannam Supermarket - Meat Department		Tel: (604) 580-3433 Fax: (604) 580-1833
PREMISES ADDRESS 1 - 15357 104th Ave Surrey, BC V3R 1N5		INSPECTION DATE July 15, 2020	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Joseph Kim		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Pail of pink solution had no detectable Quats sanitizer. Corrective Action(s): Quats sanitizer must be at 200ppm to allow for proper sanitizing of food contact surfaces and equipment. Pail was emptied and refilled with 200ppm Quats sanitizer at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle was unlabelled. Corrective Action(s): Ensure all containers are properly labelled to identify the contents and to prevent accidental mixing and or misuse of chemicals. Containers must be relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at -1C. -Walk-in freezer was at -18C. -Chest freezer was at -11C. -Refrigerators in the customer area were at or below 4C. -Freezers in the customer area ranged from -7C to -15C. -Cleaning and sanitizing carried out in the two-compartment sink. Quats sanitizer dispenser was at 200ppm -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Meat saw and slicer are sanitized after each job or within two hours. Thorough cleaning and sanitizing carried out at the end of the night. -Meat tenderizer used one to two times a week and cleaned and sanitized after each use. -General food storage practices good at the time of inspection. Foods stored off the floor and protected from potential contamination/ -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 at this time due to the COVID-19 Pandemic.