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Hana Foods

1648 Langan Ave, Port Coquitlam · Other

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall sanitation of premise has significantly improved over previous inspections. However the floors in the main floors still require a deep clean, build up of food/grease build-up noted on floors in the areas where floors are not sealed.
      • Corrective Action(s): Deep clean of premise in hard to reach/clean areas required. Due: June 30, 2024
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: At least four green (garden) hoses in use throughout premise. Operator stated these are used to clean the floors but are also used for filling pots to make soups/stocks, etc. Garden hoses are not food grade and can contain chemicals that are not suitable for food.
      • Corrective Action(s): Replace all hoses with food grade ones to ensure that when they are used for food purposes, the water does not have any chemicals from the hose. Due: June 4, 2024
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Four hand wash stations in the deli area did not have paper towel, one also did not have any soap and another had the hot water tap turned off.
      • Corrective Action(s): Hand washing stations MUST be stocked at all times with liquid soap, paper towel and hot and cold running water at all times. **This is a repeat infraction** Continued non-compliance may result in increased enforcement such as tickets ($230 for each infraction).
      • Violation Score: 25
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Several lights in the deli and oven area are burnt out and have not been replaced as required in the last inspection.
      • Corrective Action(s): Replace all burnt out lights in deli area and replace any lights where the light fixture is broken.
      • Due: Nov 6, 2023
      • Violation Score: 5
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Significant number of mouse droppings found in bakery area including behind the mixers, shelves, pallets of flour, around milk crates and in dry storage area in back.
      • Corrective Action(s): - Clean out all of these areas of all mouse droppings.
      • - Sort through all items in the bakery dry storage area and remove all items not required
      • - Remove all milk crates being used as risers
      • Due: Oct 30, 2023
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Side door in the main bakery area had a gap in the corner on the floor and it appears as though mice have chewed through the screen door. Gaps also found under or in the side of the side and back doors of the oven area and bakery.
      • Corrective Action(s): Seal up the gap under the doors with a durable, pest proof material so that pests cannot enter. Due: Oct 27, 2023
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant build-up of flour, food and debris found throughout the bakery area and covering the floors in that are not frequently walked on. This food can act as food for pests such as cockroaches and mice. Multiple shelves also found with the bottom shelf at the lowest position (with only about 1" (2cm)) of clearance which makes is very difficult to clean.
      • Corrective Action(s): - Give entire bakery area a deep clean.
      • - Raise all shelving units so that they are at least 6" (15cm) up off the ground to allow for easier cleaning. (if bottom shelf cannot be raised then it must be replaced)
      • - Replace all milk crates that are being used as risers/shelves with shelves that are durable, easily cleanable and light in colour. (Wood is OK but must be completely painted with at least two coats of paint, sanding down between coats).
      • Due: Oct 30, 2023
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Tap that is connected to hand wash station and black hose in the kimchi packaging area is broken so staff have turned off at the main pipe. This also turns the hot water off at the hand washing station in this area.
      • Corrective Action(s): Repair tap so that the hot water can remain on at the hand washing station and the hose can be turned off separately.
      • Due: Oct 30, 2023
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A few spray bottles found in the bakery contained sanitizer but there was no label on them.
      • Corrective Action(s): Label all chemical containers that do not have a label for quick and accurate identification. Due: Today
      • Violation Score: 3
  5. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Lighting repair has been assessed by a company and are in the process of getting equipment required to do repair/replacement.
      • Corrective Action(s): When lighting is repaired ensure that the lighting is at least 540 foot candles at the surface of food preparation tables in areas that food is prepared.
      • Violation Score: 5
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Weather stripping has been replaced on two doors (oven area and far back door). Light still observed coming in under oven area door and under bakery side door.
      • Corrective Action(s): Seal up gap under the doors to prevent pest entry. Due: April 14, 2023
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher in deli area was not reaching a high enough temperature to sanitize the dishes; it reached 63C when 71C is required.
      • Corrective Action(s): Repair company to repair dishwasher called during inspection and are coming on Friday March 31, 2023 - ok.
      • While you wait for the dishwasher to be fixed, use the three compartment sink to sanitize the dishes after they have been washed. Three dishwashing signs provided in Korean, post these above the three compartment sinks (two more to be provided).
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Five hand wash stations did not have any paper towel and one did not have any liquid soap. All hand wash stations must have paper towel, liquid soap, hot and cold running water at all times so the staff can wash their hands when they need to.
      • Corrective Action(s): Keep all hand wash stations fully stocked. All hand wash stations restocked during inspection.
      • Violation Score: 25
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Light in the deli preparation side was very low (measured 11 foot candles) and approximately half of the lights were not on. Staff said they were not working and could not be turned on.
      • Corrective Action(s): Staff need a bright area to prepare food safely. Replace burnt out light bulbs and or/repair the light fixtures to create a much brighter working space for staff. Due: April 8, 2023
      • Violation Score: 5
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Many mouse poops found in bakery area behind many equipment and on floor under most storage shelving. Pest control company comes in twice per month, reports left on site but could not understand hand writing.
      • Corrective Action(s): Clean up all mouse poop, sanitize areas after they are cleaned. Cleaning to be done by: March 31, 2023.
      • Let pest control company know where the mouse poop was found and have them set more traps. Have staff check the traps every day.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Light observed coming in under two exterior doors: main bakery side door and door at very back of building in the storage area.
      • Corrective Action(s): Replace weather stripping under these doors to prevent mouse entry. Due: April 5, 2023
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 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
    • 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
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Magnetic knife holders are dirty in mutliple areas. Ensure these are cleaned and sanitized as they will contaminate the knives once placed on the equipment.
      • 2) Bakery area dough machines are dirty. Ensure these are cleaned immediately. Dirty equipment can attract pests and contain germs
      • 3) Scoops are placed inside of dry food bins.
      • Corrective Action(s): 1)Ensure knife holders are cleaned and sanitized as they will contaminate knives once placed on equipment
      • 2)Ensure dough machines are cleaned immediately. Dirty equipment can attract pests and contain germs.
      • 3)Scoops should be placed outside of food bins to avoid contamination from hands.
      • Date to be corrected by: Immediately
      • Follow-up: September 2, 2021
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): All handwash stations lacked paper towels. All stations except the deli area handwash station, lacked liquid soap.
      • Corrective Action(s): Immediately stock every handwash station with liquid soap and paper towel to ensure adequate handwashing stations are available to employees.
      • Violation Score: 15
  11. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • In the Caking making room, in the Bakery Dept, the hand sink had icing bags drying in them. Staff are not able or encouraged to wash their hands as the sink was blocked by the icing bags.
      • Corrective Action(s):
      • Immediately remove the icing bags from the hand sink, and store in a clean, dry area. During the inspection, this was done.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • Found rat droppings in the dry storage room, in the Deli Dept, under pallets, platforms, and racks. Rats damage food and carry diseases. A professional pest company is contracted to monitor and treat the facility twice a month.
      • Corrective Action(s):
      • Clean up the rat droppings, wash the areas with hot water, soap and bleach. Inform the pest control company of the rat droppings so they can set traps to eliminate them.
      • **Correction date: Today**
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • There is accumulated food debris and dust of equipment and surfaces. This will attract and harbor pests. The following areas have food debris and dust:
      • - Exterior surfaces of food containers and lids.
      • - Shelves and racks storing foods.
      • - Shelves and racks in coolers and freezers.
      • - Exterior doors and handles of fridges and freezers in the Bakery Dept.
      • - Floors under shelving racks, pallets and platforms in the dry storage room, in the Deli Dept.
      • Corrective Action(s):
      • Routinely wash these areas with hot water and soap, rinse with clean hot water, and then sanitize with bleach and hot water to remove the food debris and dust. Move the lowest rack of shelving units up, so staff are able to sweep and mop under them.
      • **Correction date: Today**
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) The kimchi mixing machine, in the Deli Dept, is standing on cement cinder blocks. Cement is porous and not cleanable. This will attract pests and harbor germs.
      • 2) The platform the mixer stands on, in the Cake making room, in the Bakery Dept is made of raw wood. Raw wood is porous and not cleanable. This will attract pests and harbor germs.
      • 3) The dough proofer beside the cookie sheet washing machine, in the Bakery Dept, has the original plastic protective layer on the machine. This plastic is not cleanable.
      • Corrective Action(s):
      • 1) Remove the cement cinder blocks and raw wood and install a platform that meets food standards. The platform shall be made of a material that is durable, sealed, smooth, level, and cleanable. If a wood structure is to be used, the wood must be painted/sealed with a light color and be washable.
      • ***Correction date: Oct.1/19**
      • 2) Peel off the plastic protective layer off the dough proofer.
      • **Correction date: Today**
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • 1) The high temperature cookie sheet dishwasher, in the Bakery Dept, had a rinse cycle temperature below 65C/150F at the plate's surface, as per thermolabel. Also, the wash cycle temperature gauge read 119F, but it should be washing above 150F, as per the data plate on the dishwasher. Pans and racks are not being washed or sanitized.
      • 2) The dough sheeting machine, in the Bakery Dept, has frayed edges on the dough belt. Pieces of material can fall into food.
      • Corrective Action(s):
      • 1) Immediately stop using the cookie sheet dishwasher and call a repair person to fix it, so it runs as per manufacturer's specifications, and the rinse cycle temperature gaugae reads above 180F. Manually wash and sanitize cookie sheets and other big items in the 3-compartment sink.
      • A follow-up inspection must be conducted after the dishwasher is fixed. Contact our office (604-949-772) to schedule the inspection.
      • **Correction date: Immediately**
      • 2) Replace the dough belt on the dough sheeting machine with a new one.
      • **Correction date: Oct. 1/19**
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation:
      • Staff improperly using plastic gloves when making foods. Staff are using gloves to complete multiple tasks and not changing them or just rinsing them under water. Plastic gloves only made to be used to complete one task and then thrown away.
      • Corrective Action(s):
      • Retrain all staff on the proper use of plastic gloves. Staff require to wash their hands before putting on a pair of gloves. When staff have completed a task or change a task, they must take the gloves off and throw them away (do NOT save them and put them back on). No washing or rinsing of plastic gloves with water and soap, just take the gloves off and throw them away.
      • **Correction date: Today**
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • Administrative Manager, Daniel Shin, is only aware of his possession of the FoodSafe Level 1 certificate. When he is not working, he is not aware of another staff member that has a valid certificate. This is unsafe, as there is no staff working that has the knowledge to safely process food, and inform other staff on how to do this.
      • Corrective Action(s):
      • Have all Department Managers successfully complete the FoodSafe Level 1 course and obtain the certificate. When making the weekly work schdule, ensure there is at least one staff working who possesses the certificate.
      • **Correction date: Nov. 1/19**
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Plastic, lining the pans in the walk-in-cooler for the Korean sausages, is not food grade. Chemicals from the plastic will absorb into the sausage when they are placed on the plastic to dry.
      • 2) Plastic protectic cover found on equipment. This plastic is not food grade nor is it cleanable.
      • 3) There were broken, chipped and cracked food containers and utensils. This is unsafe as pieces of plastic/metal could fall into food, and bacteria can grow in cracks.
      • Corrective Action(s):
      • 1) Immediately remove and stop using the plastic. Purchase or use food grade plastic to line pans.
      • 2) Immediatley peel off the plastic cover on all equipment (packaging machine, freezers & coolers).
      • 3) Immediatley throw away any cracked, chipped or broken item, and routinely inspect all items for wear and tear. Replace all damaged items immediately.
      • **Correction date: Today**
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 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
    • 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: [email protected]
      • **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