INSPECTION REPORT Health Protection JCHW-BQNSCZ

PREMISES NAME Hannam Supermarket Restaurant		Tel: (604) 580-3433 Fax:
PREMISES ADDRESS 1 - 15357 104th Ave Surrey, BC V3R 1N5		INSPECTION DATE June 17, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jennifer Lee		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 Yes Sanitation Plan [s. 24] Yes No
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): Vegetable slicer was found to have dried food debris. Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing after each use. Old food may require additional soaking to allow for proper cleaning. Slicer was washed and sanitized 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 (CORRECTED DURING INSPECTION): Sanitizer pails were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. Sanitizer pail was labelled at the time of inspection. Containers need to be relabelled as needed. Violation Score: 3

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

Comments

-Sushi counter top cooler was at 4C. -Both prep coolers were at 4C (top and bottom). -Customer area coolers (three) were at 4C. -Domestic refrigerator/freezer was at 4C/-20C. -Chest freezer was at -18C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Temperatures are checked and recorded daily. -Prawn fried in the kitchen today (1pm) was cooled in single layers in the cooler - shrimp was at 8C at 2pm. Potentially hazardous foods must cool from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizer solution was tested at 200ppm in the sink. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensue towels are in the paper towel dispenser. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from contamination. -General sanitation satisfactory at the time of inspection. Ensure staff pay additional attention to the cooler door seals. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until February 20, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required at this time due to the COVID-19 Pandemic. -Facility must develop and post a COVID-19 safety plan. Provided copy of the Order to the facility. For information on how to develop the COVID-19 safety plan refer to the WorkSafeBC website (Retail and COVID-19 Safety) and the Fraser Health website (Restart Plan - Phase Two).