INSPECTION REPORT Health Protection SJEN-CBRP8K

PREMISES NAME Hannam Supermarket (Burnaby)		Tel: (604) 420-8856 Fax:
PREMISES ADDRESS 106 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE February 17, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: (Seafood Department): Observed cutting knives were placed on the worktop beside the personal belongings. The left end of the seafood department was not in use for food handling activity. This corner had been used for storage of staff's personal belongings. Corrective Action(s): A separation is required between personal use items and kitchen tools. Remove not-in use items from the area and organize to ensure kitchen tools are stored separatly to prevent a chance of cross contamination. Given 2 days to correct Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed employees all wearing gloves. Did not observe a proper handwashing practice. Corrective Action(s): All food handling workers must wash hands using liquid soap and paper towel in between different activities. Wash hands before putting on a new pair of gloves. This had been noticed throughout the facility (prep kitchen as well). Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

(Meat and Seafood Department) Handsinks fully equipped Walk in coolers @ 4 C or less Walk in freezer @ -19 C Chest freezer @ -18 C or less Sanitizer was available in spray bottles @ 200ppm QUATS. Meat slicer and cutters were in sanitary condition. Cleaning methods were reviewed during inspection. (Vegetable Department) Walk in coolers @ 4 C or less Handsinks fully equipped Sanitizer was available in spray bottles @ 200ppm QUATS (Store front) Coolers @ 4 C Freezers @-18 C Hot holding case @ 61 C All foods placed off the floor (Receiving bay) No signs of pest activity inside the building Pest activity was noted outside the building by the receiving bay door. Remove mouse droppings daily. (NOTE) 1. Ensure all cold holding units temp records are kept twice daily. Post a log record on each units. 2. Dry seafood products with a label "kept frozen or refrigerated" must be kept in the cold holding units all time.