Hanahreum Mart (Deli Dept)

100 - 329 North Rd, Coquitlam · Restaurant

18 inspections

1. Routine InspectionFeb 10, 2026

   0 infractions

2. Routine InspectionOct 20, 2025

   0 infractions

3. Routine InspectionJun 5, 2024

   1 infraction

   • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation (CORRECTED DURING INSPECTION): no soap or paper towels by hand sinks
     • Corrective Action(s): please ensure soap and paper towels are provided at all hand sinks
     • Violation Score: 15
4. Routine InspectionJun 16, 2023

   0 infractions

5. Routine InspectionJul 18, 2022

   0 infractions

6. Routine InspectionMay 19, 2022

   2 infractions

   • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Handsink obstructed by trays and food being stored nearby. Sink (back sink) was not stocked with soap at time of inspection. Sinks must be fully accessible to staff and stocked with paper towels and soap to encourage handwashing at all times. This will help prevent spread of illness from staff to customers.
     • Corrective action (Corrected during inspection):
     • Sink was stocked with soap, food and trays removed.
     • Corrective Action(s):
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Food (raw veggies, lettuce) seen stored on top of garbage can. Tray of onions, cans of peas stored directly between prep sink and handsink. These are not appropriate places to store food as they may become contaminated with chemicals or food waste and cause illness when served to customers.
     • Corrective action (corrected during inspection):
     • Mentioned items were moved to food prep area.
     • Corrective Action(s):
     • Violation Score:
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Pest activity (mouse droppings) seen throughout entire kitchen area, including behind storage for plastic bowls and lids, under prep tables, and in storage area shelving for oils, dry goods.
     • Mice can spread disease when they come into contact with food or food contact surfaces, potentially leading to foodborne illness in customers.
     • Corrective action: Perform a thorough cleaning of the kitchen, removing all droppings and disinfecting all surfaces, especially those in contact with mouse droppings. Contact the contracted pest control company (Orkin) and inform them of the pest activity.
     • Date To Be Corrected By: June 2, 2022
     • Corrective Action(s):
     • Violation Score:
7. Follow-Up InspectionJan 7, 2021

   0 infractions

8. Follow-Up InspectionFeb 3, 2020

   0 infractions

9. Routine InspectionJan 29, 2020

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): 1. Top layer of fried foods at steam table were held at approximately 45°C for less than 2 hours. Insert was overfilled so the lid could not close properly.
     • 2. Hot foods in display unit was held at 40-50°C for less than 2 hours.
     • Corrective Action(s): 1. Remove top layer of food. Do not overfill inserts. Ensure all hot food is maintained at ≥ 60°C.
     • 2. A plastic cover was installed in front of display unit as a temporary measure to contain heat within the display unit. Operator will install permanent plastic lids/covers to help maintain temperatures at ≥ 60°C. Temperatures comfirmed to return to 60°C after installing cover.
     • Violation Score: 15
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Sanitizer was not available.
     • Corrective Action(s): Prepare bleach sanitizer by mixing 1/2 teaspoon (1/2 cap) per 1L water. Ensure bleach sanitizer is prepared before starting food prep. Ensure food prep surfaces are sanitized regularly throughout the day.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Hand washing station was not equipped with paper towels.
     • Corrective Action(s): Supply hand washing station with paper towels. Ensure hand washing stations are fully equipped at all times.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Containers of food were stored close to the hand washing station and three compartment sink.
     • Corrective Action(s): Move all these foods away from these sinks as they could become contaminated.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Accumulation of debris observed in the following areas:
     • - Walk-in cooler floor
     • - Stand-up freezer interior
     • - Floors underneath cooking equipment
     • Corrective Action(s): Clean all noted areas. Ensure cleaning is done regularly to avoid accumulation of debris.
     • Violation Score: 3
10. Routine InspectionJul 2, 2019

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various deep fried foods were observed uncovered in the hot holding unit to be under 60 C.
      • Corrective Action(s): Food had remained there for more than 2 hours so it was thrown out. Make sure that the hot holding unit has a cover and a minimum temperature of 60 C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice machine was not being cleaned properly because the sanitizing step was not being conducted.
      • Corrective Action(s): Make sure to take the rice machine apart when cleaning. Small parts will be washed in the high temperature dishwasher, and larger parts will be chemically sanitized in the 2 compartment sink.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand washing station in the food preperation area lacked soap.
      • Corrective Action(s): Make sure all hand washing stations are stocked with soap, paper towels, and hot/cold running water.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk in cooler had raw meat sectioned next to vegetables.
      • Corrective Action(s): Make sure that meat products are categorized and seperated from other foods, on lower shelving, to prevent cross contamination.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Entire premises had build up of food debris around the perimeter (under equipement and shelving near the walls).
      • Corrective Action(s): Make sure when cleaning to reach further back near the walls to ensure that these areas are cleaned thoroughly as well as the rest of the premises.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Rice machine was wrapped in saran wrap.
      • Corrective Action(s): Saran wrap is not a suitable material because it can rip easily and be dispensed into the food. Refrain from using saran wrap on equipment.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Wooden spoon is cracked, resulting in crevices that food can get stuck in, making it hard to wash.
      • Corrective Action(s): Stop using this wooden spoon, and replace it with a new one.
      • Violation Score: 3
11. Routine InspectionMar 19, 2019

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Observed expired deli products being sold on sale. It has come to the inspector's attention that expired foods are taken to the supplier at the end of the day and it is unclear as to whether these food products are properly discarded.
      • Corrective Action(s): 1. All expired foods must be discarded at the store at a designated time. No foods shall be sold the following day on sale.
      • 2. The supplier is to provide rationale to the health inspector regarding expiry dates for foods that are labelled to have expriy dates longer than 1 day.
      • Violation Score: 5
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Japchae (vermicille noodle with vegetables) is delivered pre-cooked and sits at a room temperature for about 1.5-2hours before being packed into lunch box and stored in the hot holding unit.
      • Corrective Action(s): Japechae shall be re-heated at the deli department to at least 71C before storing in the hot holding unit.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed gap around piping under handwashing sink in the sushi preparation area in the deli. Noted some old droppings.
      • Corrective Action(s): The noted area must be sealed completely. Keep monitoring for rodent activity and remove old droppings & sanitize these areas. Ensure to sanitize all food contact surfaces prior to handling foods at the beginning of the day.
      • Violation Score: 3
12. Follow-Up InspectionNov 28, 2018

    0 infractions

13. Routine InspectionNov 23, 2018

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperatuares of potentially hazardous foods measured between 45-55C. Foods were made this morning.
      • Corrective Action(s): Reheat the foods to 74C. Ensure to hold hot foods at or above 60C.
      • Use a probe thermometer to check internal temperature of foods.
      • Foods that have been stored below 60C for longer than 2 hours must be discarded.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Two handsinks are not equipped with liquid hand soap.
      • Corrective Action(s): Ensure to stock all handsinks with liquid soap and paper towels.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed employees washing hands with disposable gloves on.
      • Corrective Action(s): 1. Gloves shall be worn prior to handling foods & taken off after handling foods.
      • 2. Wash hands with gloves off, dry hands, and then re-wear clean gloves.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Utensils are stored in a very cluttered manner.
      • Observed spills and debris under shelves.
      • Corrective Action(s): 1. Re-organize the area beside the dishwasher.
      • 2. Remove all cardboard boxes from the kitchen.
      • 3. Deep cleaning is required.
      • Violation Score: 3
14. Routine InspectionMay 15, 2018

    0 infractions

15. Routine InspectionMar 5, 2018

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Foods were brought out from the cooler and put in the hot holding unit. Internal temperatures of the food measured from 50-55C. Hot holding unit measured 83C..
      • Corrective Action(s):
      • Foods were discarded at the time of inspection:
      • 13 x rice bowls (unagi, chicken, pork)
      • 8 x bento boxes
      • 1 x sweet spicy boneless chicken
      • Foods MUST be reheated to 74C before being placed in a hot holding unit at 60C or more.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0ppm chlorine was detected in either sanitizer bottles.
      • Corrective Action(s): Use a solution of 5mL unscented household bleach in 2.5L of water for a 100ppm solution or follow the recipe on the dishwashing diagram provided. Remake this solution daily. Staff remade solution at the time of inspection.
      • Violation Score: 5
16. Follow-Up InspectionDec 13, 2017

    0 infractions

17. Routine InspectionNov 1, 2017

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): -Food items being stored/displayed at room temperature without time tracking stickers as per food safety procedures. Some had stickers with time lapsed.
      • Corrective Action(s): -Items which time had lapsed were discarded. Items which had been recently prepared were transferred to the cooler. Food safety procedures must be followed.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice porridge (42C), sweet and sour chicken (48C) stored in hot holding display at <60C. no time tracking in place
      • Corrective Action(s): Items were discarded by staff at the time of the inspection. Increase temperature of hot holding unit and monitor temperature of the food to ensure it is >60C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in kimchi area not in use and blocked by supplies. Staff reported dishwashing sink was being used for handwashing.
      • Corrective Action(s): Ensure designated handwashing sink is always accessible and in use.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Grease accumulation noted on floor in deep fryer area and in overhead exhaust vents.
      • -Dirt/debris noted around edges of walls and equipment
      • -Soiled foil noted covering shelves. One shelf is wood which appears saturated and dirty.
      • Corrective Action(s): -Thoroughly clean areas noted above to remove dirt and debris.
      • -Remove all soiled foil and wood shelf. Surfaces must be smooth, non-absorbent and washable.
      • Correction date: Dec. 1/17
      • Violation Score: 3
18. Routine InspectionJan 23, 2013

    0 infractions