INSPECTION REPORT Health Protection RZHU-CJNMHQ

PREMISES NAME Hana Foods		Tel: (604) 939-5588 Fax: (604) 939-5802
PREMISES ADDRESS 1648 Langan Ave Port Coquitlam, BC V3C 1K5		INSPECTION DATE September 26, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ji Young Kim		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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One bleach sanitizer tested at 0ppm, another sanitizer bleached out test strip. All sanitizer spray bottles must be at >100ppm sanitizer to properly sanitizer (how to make:one tablespoon of bleach on 1L of water). Bleach sanitizer to be replaced every 4 hours. Operator remade new solutions for all sanitizer. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station located at the prep area and stove area lacked paper towel. All handwash stations must be equip with hot/cold water, soap and paper towel at all times. Operator restocked the paper towels at the listed locations Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. walk in cooler in the recieving area has build up of debris on the floor, along the walls 2. build up of debris behind cooler units on the reciving area Corrective Action(s): clean the listed areas Date to be correct by:Immediately Violation Score: 3

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

Comments

-All refrigeration temp <4C, freezers <-18C -3 compartment sink present in each area (ie. bakery, kimichi, food prep/packaging area) with bleach -high temp dishwasher reached >71C -all food items stored 6" off the ground -general sanitation is good -no pest observed during time of inspection.