Hannam Supermarket Prep Kitchen (Burnaby)

106 - 4501 North Rd, Burnaby · Restaurant

21 inspections

Inspection de routine22 oct. 2025
2 infractions
- 204 - Aliments non cuits ou réchauffés d'une manière qui rend la consommation sécuritaire [par. 14(1)]
  - Observation (CORRECTED DURING INSPECTION): Pork hocks cooling on tray
  - Corrective Action(s): Use cooling wands as per your food safety plan. Do not "forget" to use them. The cooling curve (60-20C in 2 hours or less, and from 20-4C in 4 hours or less) is posted on your wall - ensure that you follow this.
  - Score de violation: 5
  - 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Vegetable slicer has food debris within
  - Corrective Action(s): Clean and sanitize vegetable slicer
  - Score de violation: 5
  - 401 - Stations de lavage des mains adéquates non disponibles pour les employés [par. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Handsink closest to entry point lacks paper towels
  - Corrective Action(s): Ensure that all handsinks are stocked with soap, paper towels, hot and cold running water. Paper towel dispenser refilled at time of inspection.
  - Score de violation: 5
- 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
  - Observation: Grease and food debris throughout kitchen
  - Mesures correctives : Nettoyer et désinfecter la cuisine
  - Score de violation: 3
Inspection de routine10 avr. 2025
2 infractions
- 205 - Aliments froids potentiellement dangereux entreposés ou exposés à une température supérieure à 4 °C [par. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Eggs for taiyaki station stored on top of cart.
  - Corrective Action(s): Store all eggs inside prep cooler until use.
  - Score de violation: 5
- 209 - Aliments non protégés contre la contamination [art. 12 a)]
  - Observation: Walk-in cooler has pooling water and mouldy cardboard
  - Corrective Action(s): Remove mouldy cardboard and ensure water does not pool
  - Score de violation: 3
  - 212 - L'exploitant n'a pas fourni de procédures écrites acceptables pour la manutention des aliments [art. 23]
  - Observation: Food safety plan not received for Korean egg bread
  - Corrective Action(s): Submit food safety plan
  - Score de violation: 1
Inspection de routine3 déc. 2024
1 infraction
- 204 - Aliments non cuits ou réchauffés d'une manière qui rend la consommation sécuritaire [par. 14(1)]
  - Observation (CORRECTED DURING INSPECTION): Pork hock piled on cart measured 30C in walk-in cooler; staff stated that it was made about 2 hours ago
  - Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Staff began to cool with ice packs at time of inspection.
  - Taux de violation: 15
  - 206 - Aliments chauds potentiellement dangereux entreposés ou exposés à moins de 60 °C. [par. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): MIso soup, beef tongue held at 55C due to customer complaint that food was too hot.
  - Corrective Action(s): Despite customer complaint, food must be held at 60C or hotter.
  - Taux de violation: 15
Inspection de suivi5 juill. 2024
0 infraction
Inspection de routine2 juill. 2024
2 infractions
- 202 - Aliments non transformés d'une manière qui rend la consommation sécuritaire [par. 14(1)]
  - Observation (CORRECTED DURING INSPECTION): Rice soaked in water left in rice cooker. Staff stated it was on an electrical timer to be cooked in the morning prior to staff arriving.
  - Corrective Action(s): Do not leave soaked rice in rice cooker overnight.
  - Score de violation: 5
  - 205 - Aliments froids potentiellement dangereux entreposés ou exposés à une température supérieure à 4 °C [par. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Foods in prep cooler nearest to customer area measured 7C
  - Corrective Action(s): Repair or replace cooler so it achieves and maintains 4C
  - Score de violation: 5
  - 206 - Aliments chauds potentiellement dangereux entreposés ou exposés à moins de 60 °C. [par. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Miso soup, soondae and pork measured 45-50C in hot holding unit
  - Corrective Action(s): This unit is not for warming food up. Food must be heated to at least 74C before being hot held at 60C
  - Score de violation: 5
- 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
  - Observation: Inside of coolers had food debris
  - Corrective Action(s): Clean and sanitize coolers
  - Score de violation: 3
Inspection de suivi7 mars 2024
0 infraction
Inspection de suivi6 mars 2024
1 infraction
- 203 - Aliments non refroidis d'une manière acceptable [art. 12 a)]
  - Observation (CORRECTED DURING INSPECTION): 13 pork hocks noted at 20C. Staff stated the hocks had been made at 11:00am (corroborated by time stamps printed on price tags). The time is now approximately 14:30.
  - Mesures correctives:
  - Discard pork hocks.
  - Les aliments doivent être refroidis à partir de 60-20C en 2 heures ou moins et de 20-4C en 4 heures ou moins.
  - Taux de violation: 15
  - 205 - Aliments froids potentiellement dangereux entreposés ou exposés à une température supérieure à 4 °C [par. 14(2)]
  - Observation (INSPECTION CORRECTE) :
  - 1) 8 cream buns (soboro), 2 mammoth noted at room temperature. Buns are from Good Morning Bakery at 320 North Rd. Documentation not available at time of inspection to prove that these buns are able to be sold at room temperature. Buns received by facility at around 11am.
  - 2) Food in second prep cooler by prep kitchen measured about 10C; ambient temperature measured about 16C
  - Mesures correctives:
  - 1) Buns on hold in grocery walk-in cooler until documentation can be provided.
  - 2) Foods moved to working coolers. Repair or replace cooler
  - Taux de violation: 15
Inspection de routine28 févr. 2024
1 infraction
- 205 - Aliments froids potentiellement dangereux entreposés ou exposés à une température supérieure à 4 °C [par. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): First two display coolers outside of prep kitchen measured 7-8C
  - Corrective Action(s): Repair or replace coolers. Move food to working coolers.
  - Score de violation: 5
  - 206 - Aliments chauds potentiellement dangereux entreposés ou exposés à moins de 60 °C. [par. 14(2)]
  - Observation (INSPECTION CORRECTE) :
  - 1) Soondae measured 43C in hot holding unit
  - 2) Various foods in hot holding case measured 30-40C
  - Mesures correctives:
  - 1) Foods must be re-heated to 74C or hotter
  - 2) Hot case must already be at 60C prior to any re-heated foods being placed inside
  - Discard foods.
  - Score de violation: 5
Inspection de suivi8 déc. 2023
0 infraction
Inspection de suivi6 déc. 2023
0 infraction
Inspection de routine5 déc. 2023
2 infractions
- 203 - Aliments non refroidis d'une manière acceptable [art. 12 a)]
  - Observation (CORRECTED DURING INSPECTION): Soup in small containers noted at 40C at beginning of inspection at 3pm. Staff stated that cooling had begun an hour before the inspection began, and would be cooled to 20C in an hour.
  - Corrective Action(s): Soup has not reached 20C by 4pm. Discard. Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less.
  - Score de violation: 5
  - 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
  - Observation:
  - 1) No measureable sanitizer in either of two sanitizer buckets. Coffee machine was on top of one of the sanitizer buckets.
  - 2) Gimbap sushi machine only cleaned and sanitized once a day
  - 3) Vegetable shredder and large pots only rinsed with water, no soap nor sanitizer used.
  - 4) Rice scoop in stagnant water.
  - 5) Wiping cloths not stored in sanitizer when not in use.
  - Mesures correctives:
  - 1) Use a sanitizer solution of 200ppm quats or 100ppm chlorine
  - 2) Gimbap sushi machine should be washed, rinsed and sanitized every four hours.
  - 3) Vegetable shredder must also be washed, rinsed and sanitized, not only rinsed.
  - 4) Rice scoop should be stored in ice water. Ice water needs to be replaced when it melts, and the scoop and container washed every four hours.
  - 5) Wiping cloths must be stored in sanitizer when not in use.
  - Taux de violation: 25
  - 402 - L'employé ne se lave pas les mains correctement ou à une fréquence adéquate [par. 21(3)]
  - Observation (CORRECTED DURING INSPECTION): Some staff did not change gloves between tasks (changing garbage bags to preparing food).
  - Corrective Action(s): Staff directed to change gloves and educated on glove use.
  - Score de violation: 5
- 210 - Aliments non dégelés d'une manière acceptable [par. 14(2)]
  - Observation: Pork and frozen fish being thawed in stagnant water.
  - Corrective Action(s): Frozen items must be thawed in cooler overnight or under cold running water.
  - Score de violation: 1
  - 305 - Conditions observées qui peuvent permettre l'entrée, le port et l'élevage de parasites [art. 26 b), c)]
  - Observation: Back door open to loading bay (open to back alley).
  - Corrective Action(s): Keep back door closed when not in use.
  - Score de violation: 3
  - 307 - L'équipement, les ustensiles et les surfaces de contact avec les aliments ne sont pas de conception ou de matériau approprié [art. 16; art. 19]
  - Observation: Packing tape and tuck tape used on rice cookers throughout facility.
  - Corrective Action(s): Remove tape. This is not an easily cleanable material.
  - Score de violation: 3
  - 308 - L'équipement/les ustensiles/les surfaces de contact avec les aliments ne sont pas en bon état de fonctionnement [art. 16 b)]
  - Observation: Dishwasher is unable to reach 71C at final rinse cycle. Dishwasher consistently read 64-65C over five runs.
  - Mesures correctives : réparer ou remplacer le lave-vaisselle.
  - Score de violation: 3
Inspection de routine23 mars 2023
1 infraction
- 308 - L'équipement/les ustensiles/les surfaces de contact avec les aliments ne sont pas en bon état de fonctionnement [art. 16 b)]
  - Observation: Sanitizer dispenser at the sinks adjacent to the dishwasher had 0 ppm Quats sanitizer when tested. A technician was called during the inspection and it will be repaired tomorrow.
  - Corrective Action(s): Repair within one week. Operator instructed to use a 1 tsp per liter bleach solution as an alternative until it is repaired.
  - Score de violation: 9
Inspection de routine11 oct. 2022
1 infraction
- 311 - Locaux non maintenus conformément aux plans approuvés [par. 6(1)b)]
  - Observation (CORRECTED DURING INSPECTION): A high temperature dishwasher was installed beside the existing 3-compartment sink without a health approval.
  - Corrective Action(s): Any addition in equipment or a layout change must go through a health approval process first. The dishwasher was tested during the inspection. 74.5 C was detected during the final rinse cycle. Please notify the City of Burnaby Plumbing Department immediately.
  - Score de violation: 1
Inspection de routine18 févr. 2022
2 infractions
- 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Observed dirty wiping rags on food counters. Sanitizers were only available in spray bottles.
  - Corrective Action(s): Bacteria can grow on dirty rags when not washed and sanitized after use. Provide a sanitizer bucket filled with 200ppm Quat solution to wiping rags after use. Change the sanitizer buckets as needed (every 2-3 hours). Provide at least 3 sanitizer buckets in the deli prep kitchen: a. kimchi production area b. kimbab station c. pork hock cutting station
  - Score de violation: 5
  - 402 - L'employé ne se lave pas les mains correctement ou à une fréquence adéquate [par. 21(3)]
  - Observation (CORRECTED DURING INSPECTION): Noted all staffs in the kitchen were wearing gloves. Did not notice any handwashing practice by kitchen staff during inspection.
  - Corrective Action(s): All staff must ensure change a pair of gloves between incompatible activities such as handling garbage after touching food. They must wash hands using soap and paper towel when changing gloves.
  - Score de violation: 5
- 209 - Aliments non protégés contre la contamination [art. 12 a)]
  - Observation (CORRECTED DURING INSPECTION): Observed kitchen staffs were tasting kimchi over the finished kimchi product.
  - Corrective Action(s): This is not an acceptable method of tasting food. Do not taste food over any other food products as this can cause contamination. Transfer food into another sampling bowl or plate to taste away from the food production area.
  - Score de violation: 9
  - 311 - Locaux non maintenus conformément aux plans approuvés [par. 6(1)b)]
  - Observation: The kitchen floor requires re-grouting and re-painting.
  - Corrective Action(s): Schedule for repair. Given 2 months
  - Score de violation: 3
Inspection de suivi2 mars 2020
0 infraction
Inspection de routine10 févr. 2020
2 infractions
- 203 - Aliments non refroidis d'une manière acceptable [art. 12 a)]
  - Observation: Pork hock marinade is prepared and used, cooled down then re-used one more time. A large volume of the marinade was "cooling" in the back storage area in a large pot with the lid on. Temperature of the marinade was 70 degC after 1.5 hours.
  - Corrective Action(s): The marinade is NOT being cooled down properly. It should be cooled in the kitchen first of all, not the back storage area. It should be portioned into shallower pans for cooling or staff should be using a cooling wand. The marinade must be cooled from 60 degC to 20 degC within 2 hours and from 20 degC to 4 degC within 4 hours.
  - Taux de violation: 15
  - 205 - Aliments froids potentiellement dangereux entreposés ou exposés à une température supérieure à 4 °C [par. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Kimbab is prepared on order. However, all the ingredients used to prepare the Kimbab is being stored at room temperature on the counter. This is no different than making the kimbab and storing it at room temperature!
  - Corrective Action(s): All the kimbab ingredients have to kept refrigerated under 4 degC at all times. You can use the prep cooler inserts for this.
  - Taux de violation: 15
  - 206 - Aliments chauds potentiellement dangereux entreposés ou exposés à moins de 60 °C. [par. 14(2)]
  - Observation: Pork hocks, and other foods are being hotheld at 50 degC. The warmer does not have a doors so the hot air is continuously escaping.
  - Corrective Action(s): Replace the warmer with one that has doors as discussed. Foods (not the metal shelves of the warmer) must be at 60 degC or higher
  - Score de violation: 5
- 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
  - Observation: Nettoyage général requis.
  - Corrective Action(s): Don't overstock products in the back as this provides nesting areas for mice. Items must be easily removeable for cleaning. Clean the shelves inside all the coolers. Get the exhaust hood serviced.
  - Score de violation: 3
Inspection de routine24 sept. 2019
2 infractions
- 302 - Équipement/ustensiles/surfaces de contact avec les aliments mal lavés et désinfectés [par. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Observed staff washing dishes in the 2-compartment sinks and they weren't sanitizing the dishes.
  - Corrective Action(s): Dishes are to be washed in the 3-compartment sink ONLY. Staff must wash with soap in the 1st compartment, rinse in the 2nd compartment then sanitize the dishes (for at least 2 minutes) in the 3rd compartment of the sink before airdrying. DO NOT RINSE THE DISHES WITH WATER AFTER SANITIZING. Train all the staff in these procedures.
  - Score de violation: 5
- 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
  - Observation: Nettoyage général nécessaire
  - Corrective Action(s): Clean the doors and door frames of all the coolers.
  - Score de violation: 3
Inspection de routine12 mars 2019
2 infractions
- 203 - Aliments non refroidis d'une manière acceptable [art. 12 a)]
  - Observation (CORRECTED DURING INSPECTION): Foods in the display cooler are not being cooled properly. Several food items were above 4 degC despite being in the cooler for 4 hours. There were foods from 2 days ago that were above 4 degC.
  - Corrective Action(s): Several of the food items were discarded. Foods must be cooled from 60 to 20 degC (room temperature) within 2 hours and from 20 to 4 degC within 4 hours. Cool the foods in a closed fridge rather than the display case as discussed. Submit a cooling curve. Any foods that are not at 4 degC or below after 4 hours in the cooler must be discarded.
  - Taux de violation: 15
  - 206 - Aliments chauds potentiellement dangereux entreposés ou exposés à moins de 60 °C. [par. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Foods in the warmer were at 55 degC. This is too low.
  - Corrective Action(s): Always store foods above 60 degC in the warmer as discussed. Thermostat adjusted during the inspection.
  - Score de violation: 5
- 210 - Aliments non dégelés d'une manière acceptable [par. 14(2)]
  - Observation: Imitation crab was being thawed inside the handsink in the front.
  - Corrective Action(s): Thaw foods in the cooler or under running water. Do not block handsink at any time.
  - Score de violation: 1
  - 502 - En absence de l'exploitant, aucun employé en service n'a de niveau ALIMENTAIRE 1 ou équivalent [par. 10(2)]
  - Observation: Both managers that have FS level 1 were away at a workshop.
  - Corrective Action(s): In the manager's absence, at least one staff member on-site must have FS level 1 certification.
  - Score de violation: 1
Inspection de suivi12 sept. 2018
0 infraction
Inspection de routine4 sept. 2018
2 infractions
- 205 - Aliments froids potentiellement dangereux entreposés ou exposés à une température supérieure à 4 °C [par. 14(2)]
  - Observation: Pork hocks that were dated Sept. 3 were still being kept on the kitchen counter today. Manager claimed they were going to discard these, but got too busy.
  - Corrective Action(s): In order to be able to keep foods out at room temperature for 4 hours, all the conditions on the letter that was issued have to be followed at all times, otherwise the approval to do this will be revoked. After 4 hours, remove foods that have "expired" and discard these. Keep track in log sheet as required.
  - Taux de violation: 15
- 305 - Conditions observées qui peuvent permettre l'entrée, le port et l'élevage de parasites [art. 26 b), c)]
  - Observation: There's a gap underneath the door leading into the storage area through which mice can get through.
  - Corrective Action(s): Provide a door sweep under this door.
  - Score de violation: 3
  - 308 - L'équipement/les ustensiles/les surfaces de contact avec les aliments ne sont pas en bon état de fonctionnement [art. 16 b)]
  - Observation: Cooler # 3 is at 10 degC
  - Corrective Action(s): Move all foods into other coolers. Get this unit fixed. It must be able to maintain a temperature of 4 degC or below.
  - Score de violation: 9
  - 311 - Locaux non maintenus conformément aux plans approuvés [par. 6(1)b)]
  - Observation: The paper towel dispenser have fallen off the wall at the sink by the kitchen entrance.
  - Corrective Action(s): Re-mount the paper towel holder on the wall
  - Score de violation: 1
  - 502 - En absence de l'exploitant, aucun employé en service n'a de niveau ALIMENTAIRE 1 ou équivalent [par. 10(2)]
  - Observation: Manager on duty did not have Foodsafe Level 1 certification
  - Corrective Action(s): There has to be at least one person on shift at all times with FS level 1 certification. The other manager's FS certificate has expired.
  - Score de violation: 1
Inspection de routine12 mars 2018
2 infractions
- 203 - Aliments non refroidis d'une manière acceptable [art. 12 a)]
  - Observation (CORRECTED DURING INSPECTION): Marinade was cooling at room temperature. Temperature of the marinade was 63 degC and it was taken off the stove an hour ago.
  - Corrective Action(s): As discussed, buy some cooling wands and use these for cooling large batches of liquids.
  - Score de violation: 5
- 304 - Locaux non exempts de parasites [art. 26 a)]
  - Observation: Some mice droppings observed in the dry storage room. There was open bait placed in the dry storage room.
  - Corrective Action(s): Do not use open bait as discussed. A pest control company is on contract. Continue with the contract. Clean droppings with bleach as soon as you see them. Keep monitoring. Do not leave packages open in the dry storage room.
  - Score de violation: 3
  - 306 - Locaux alimentaires non entretenus dans un état sanitaire [par. 17(1)]
  - Observation: Nettoyage général nécessaire.
  - Corrective Action(s): Clean doors of all coolers. Get the exhaust hood serviced as required.
  - Score de violation: 3