Fraser Health Authority



INSPECTION REPORT
Health Protection
LQUN-AS3RRL
PREMISES NAME
Hana Foods		Tel: (604) 939-5588
Fax: (604) 939-5802
PREMISES ADDRESS
1648 Langan Ave
Port Coquitlam, BC V3C 1K5		INSPECTION DATE
October 12, 2017		TIME SPENT
3.33 hours
OPERATOR (Person in Charge)
Ji Young Kim		NEXT INSPECTION DATE
October 19, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36
Critical Hazards: Total Number: 3
201 - Food contaminated or unfit for human consumption [s. 13]
Observation (CORRECTED DURING INSPECTION):
Found expired dairy products being stored in the Deli walk-in-cooler, with other food ingredients.
Corrective Action(s):
Discard all expired food products immediately so staff do not use it to make foods. Staff discarded food during inspection.
Violation Score: 5

203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION):
Staff were cooling large pots of food incorrectly. Foods were taken off the burner and allowed to cool at room temperature for 10 minutes. The pots are then covered and then placed in the walk-in-cooler to continue cooling. This is dangerous as bacteria will grow as it cools.
Corrective Action(s):
As per your FoodSafety Plans, foods are required to be cooled to 20C (room temperature) within 2 hours, and then placed into the cooler and decreased down to 4C (fridge temperature) within 4 hours. Foods shall be put into smaller, shallow, wide pans to cool quickly, and then covered and placed in the fridge. Or, place foods in smaller pots and put the pots in a sink full of ice and cold, and stir until 20C. Then cover and place the pots into the cooler and check the temperature with a probe thermometer to ensure it is cooling quick enough.
Violation Score: 15

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION):
The potato peeling machine had food debris and stains on it. Staff explained that the it is rinsed with water every night.
Corrective Action(s):
Reviewed the Sanitation Plan and discussed the proper way to wash and sanitize equipment, tables, trollies, and dishware. The potato peeling machine and all equipment and surfaces shall be washed with soap and hot water, rinsed with clean hot water, and then sanitized with a bleach and water solution (1oz. bleach to 4L of hot water) every day or after use.
Violation Score: 5

Non-Critical Hazards: Total Number: 5
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation:
The FoodSafety Plan for the Deli area is incomplete as not all food items are contained in the plans.
Corrective Action(s):
Update the list of food items made in the Deli area and develop FoodSafety Plans for them. Submit the existing and new FoodSafety Plans to our office for review and approval. Email the document to: lynda.quan@fraserhealth.ca
**Correction date: Nov. 1/17**
Violation Score: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation:
1) Found broken, plastic colinders and chipped knives. These items could allow plastic or metal bits fall into food.
2) Black garbage bags are being used to cover foods in the Bakery area. Garbage bags are not food grade and chemicals will leach into the food.
3) Raw, unsealed wood platforms and shelves were found storing food and equipment. Raw wood is not cleanable and will absorb foods, this will attract pests.
Corrective Action(s):
1) Discard all damaged utensils, containers and colinders. Purchase new ones.
**Correction date: Oct. 1917**
2) Immediately stop using garbage bags to cover or store foods in. Only use food grade plastics, retrain all staff.
**Correction date: Today**
3) Paint/seal all raw wood platforms and shelves.
**Correction date: Nov. 1/17**
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation:
The 3-comp sink in the deli area has a leaking pipe. Water was pooling on the floor and food debris accumulating on pipe. This is a slipping hazard and will attract pests.
Corrective Action(s):
Repair the leaking pipe and clean up the pooling water and accumulating food.
**Corrective action: Oct. 19/17**
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation:
1) Majority of the sanitizer spray bottles were not labelled as having sanitizer in it. This is dangerous as staff may add the sanitizer to food.
2) There were large buckets of diswasher soap and rinse aid being stored with food in the deli, dry storage area. This is dangerous as the chemicals could leak and touch the food.
Corrective Action(s):
1) All spray bottles shall be labelled with what is in it, so all staff know it is a chemical or a food. Place labels or write on the spray bottle what is contained in it.
**Correction date: Oct. 16/17**
2) All chemicals must be stored separately and/or away from food. Relocate and store the soap and rinse aid buckets under the deli dishwasher.
**Correction date: Today**

Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation:
1) Coving in the Kimchi making area is torn and not sealed to the wall. This area is not cleanable and the wall may be exposed to water damage.
2) The cement floor in the dry storage areas in the Deli and Bakery areas is damaged and the paint/seal has worn away. Foods will absorb into the floor and attract pests.
Corrective Action(s):
1) Repair and reseal the coving to the wall and floor to make it cleanable and sealed.
**Correction date: Nov. 1/17**
2) Reseal or repaint the cement floor in the mentioned areas so they are sealed and cleanable.
**Correction date: Feb. 1/18**
Violation Score: 1

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

A routine inspection was conducted, the following observations were made:
- Joint inspection conducted with CFIA inspectors.
- Coolers 4C or colder; freezers were -18C or colder; thermometers present; and temperatures recorded daily.
- High temperature dishwasher rinse cycle had a temperature of 77C (Deli area) and 78C (Bakery area) at the plate's surface, as per max/min thermometer.
- Bleach sanitizer in spray bottle had [Cl2] above 200ppm, and 3-comp sink had [Cl2] of 100ppm.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- All foods stored 6" off the floor on shelves/platforms; in food grade containers; covered; and in groups with raw proteins separate or below RTE foods.
- General sanitation level is good. No signs of pests. Contract with professional pest control company to monitor premises in place.
- FoodSafe certified staff present.