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Hannam Supermarket - Bakery

1 - 15357 104th Ave, Surrey · Restaurant

15 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Bakery foods were made on pans and sheets which are not properly washed and sanitized after each use.
      • Corrective Action(s): All food must be prepared in a sanitary manner. All food items made in the bakery were discarded at the time of inspection.
      • Violation Score: 25
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Baking sheet was observed stored in the mop sink.
      • Corrective Action(s): This is a repeat violation. No equipment can be stored in the mop sink. The mop sink is considered a dirty area. Baking sheet was removed from the mop sink and washed and sanitized at the time of inspection.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Baking sheets, baking pans, and equipment was found to have grease and food residue on them.
      • Staff observe washing and rinsing metal bowls, and did not include a sanitizing step. Staff stated they were in the process of sanitizing the equipment, but then stopped when the inspection started. Sanitizer level was not sufficient to completely immerse equipment.
      • Corrective Action(s): All baking sheets, baking pans, and equipment must be properly washed and sanitized after each use. Staff must properly wash and sanitize all equipment, utensils, and dishware to prevent potential cross contamination. Sanitizer levels must be sufficient to completely immerse equipment, utensils, and dishware. Baking sheets, baking pans, and equipment were in the process of being washed and sanitized at the time of inspection.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Broken wooden spoon, melted plastic spatula, and non-stick pans with deep scratches were observed in the kitchen. This is a repeat violation.
      • Corrective Action(s): Broken equipment must be discarded, as they cannot be properly cleaned and sanitized and may contaminate foods with foreign materials. Non-stick pans with scratches must be immediately discarded – non-stick coating is toxic for human consumption.
      • Violation Score: 15
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Single use aluminum trays were found to have baked on food residue and were saved for reuse. Used parchment paper was found in the storage area on baking sheets. Staff stated the single use aluminum trays were lined with parchment paper and could be reused. This is a repeat violation.
      • Corrective Action(s): Single use items are intended for single use and cannot be properly washed and sanitized. Lining single use foil trays do not allow for reuse of the tray. All used single use trays and parchment paper were discarded at the time of inspection.
      • Violation Score: 15
  3. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spatula, bowl, and containers which were in the clean area and were found to have food debris.
      • Corrective Action(s): Ensure all equipment is properly washed and sanitized and then stored in a sanitary manner to prevent items from becoming dirty again. Items were washed and sanitized at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Single use cardboard cake trays were found to have greasy finger marks on them.
      • Corrective Action(s): Staff must adhere to good hand hygiene practices and change gloves/wash hands as required to prevent contamination of equipment and containers. Single use cake trays were discarded at the time of inspection.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): A melted plastic spatula was stored in the dishwashing area.
      • Corrective Action(s): Melted spatulas must be discarded when they become damaged to prevent physical and chemical contamination of foods. Spatula was discarded at the time of inspection.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Spaces between the bakery tables were found to have significant food debris build-up. The area between the tables is not cleaned and sanitized on a daily basis.
      • Corrective Action(s): Areas between the work tables must be cleaned and sanitized each day to prevent the contamination of foods.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Mixer attachments and a sieve were found to have food debris on them after washing and sanitizing.
      • 2) Bakery Manager stated sanitizing is carried out in a bowl with sanitizer solution at the end of the day. The 3-compartment sink is not used for manual warewashing.
      • Corrective Action(s): 1) All equipment must be properly cleaned and sanitized after each use to prevent potential cross contamination. Equipment was washed and sanitized at the time of inspection.
      • 2) Immediately discontnue the practice of using a bowl for manual warewashing. Warewashing must be carried out in the 3-compartment sink.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand hygiene continues to be an issue with staff. Staff were observed touching their hairnets, noses, and mouths during the inspection.
      • Corrective Action(s): Staff must adhere to good hygiene practices at all times. Review hand hygiene with all staff.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Used parchment paper was stored with new parchment paper.
      • Corrective Action(s): Parchment paper must be discarded after each use. Storing new and used parchment paper will result in potential contamination of the new parchment paper. Parchment paper was discarded at the time of inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies were found on the wall by the mop sink area.
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent pest infestation.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cement flooring in the kitchen is in poor condition and is broken in many areas
      • Corrective Action(s): Ensure floors are maintained in a good condition to facilitate cleaning of facility.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Used parchment paper was found stored with new parchment paper. Staff member stated it was acceptable since it was not being reused. This is a repeat violation.
      • Corrective Action(s): Single use items must be discarded after each use. Parchment paper was discarded at the time of inspection.
      • Violation Score: 9
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The following potentially hazardous food items were listed on the September 2, 2025 as discarded:
      • Croquette (Potato & Vegetable). Time: 11:10 Quantity: 1
      • Spicy Pork Croquette. Time: 11:10 Quantity: 2
      • Fried Red Bean Donut. Time: 11:10 Quantity: 2
      • Fried Soboro. Time: 11:10 Quantity: 3
      • Red Bean Bun. Time: 10:50 Quantity: 2
      • Custard Bun. Time: 12:20 Quantity: 1
      • Soboro Red Bean Bun. Time: 10:50 Quantity: 3
      • Quadnple Mammoth. Time: 10:20 Quantity: 1, Time: 12:20 Quantity: 1
      • Garlic Milk Bread. Time: 12:20 Quantity: 1
      • Garlic Cream Cheese Bun. Time: 10:20 Quantity: 1
      • Coffee Bun. Time: 10:20 Quantity: 2
      • Total products discarded Sept 2, 2025: 20
      • Staff were unable to initially provide the location of the discarded food items. Eventually staff provided the location of discarded food items.
      • Fried Soboro. Quantity: 3
      • Croquette (Potato & Vegetable). Quantity: 4
      • The amount of Croquettes did not match the record sheets indicating 1 Croquette was discarded at 11:20. Fried Sorobo matched the record sheets. The other 16 products could not be accounted for.
      • Buns which were discarded at 12:20, 20 minutes after the inspection began could not be accounted for.
      • Corrective Action(s): Health approval for the storage of potentially hazardous foods at room temperature, using time as a food safety control has been revoked. Facility is not permitted to store potentially hazardous foods between 4C to 60C. Storing potentially hazardous foods between 4C to 60C will result in the issuance of a violation ticket or tickets. Potentially hazardous buns which did not exceed 2 hours of storage between 4C to 60C according to the existing records were moved to cooler units at 4C. Buns which exceeded 2 hours were discarded. Potentially hazardous foods must be stored at/or below 4C or at/or above 60C.
      • Violation Score: 25
  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): A lid with food debris was stored in the mop sink.
      • Corrective Action(s): Do not stored equipment or wash equipment in the mop sink. Mop sinks are intended for the disposal of dirty water. Lid was properly washed and sanitized at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Panko was stored on the floor
      • 2) Scoops were stored inside food ingredients.
      • Corrective Action(s): 1) Ensure foods are properly stored off the ground and protected from potential contamination. Panko was relocated at the time of inspection.
      • 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was removed at the time of inspection.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Bakery is producing potentially hazardous buns for other Hannam locations. Facility has not submitted a food safety plan to address how food items are delivered to other locations in a manner which controls for potential pathogen growth.
      • Corrective Action(s): Facility must submit plans to address how potentially hazardous foods are delivered and transported in a safe and sanitary manner. Facility must cease the delivery of potentially hazardous bakery foods until a food safety plan has been approved.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles of water were unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent potential contamination of foods. Check labels regularly and relabel bottles as needed.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION): A package of batteries was stored on top of coffee filters. Staff stated the filters are no longer in use.
      • Corrective Action(s): Ensure items which are not required for operations is not stored in the bakery kitchen or store all items in a clean and sanitary manner. Coffee filters were discarded at the time of inspection.
      • Violation Score: 1
  8. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Corn dogs and red bean buns from the previous day were stored at room temperature and sold at discount. This is a continuing violation.
      • Corrective Action(s): Potentially hazardous foods must be stored at/or below 4C or at/or above 60C. Potentially hazardous foods stored between 4C to 60C must be time tracked and discarded after 2 hours. Buns were discarded at the time of inspection.
      • Violation Score: 5
  9. Follow-Up Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food items with cream, meat, and other cooked potentially hazardous foods were stored at room temperature.
      • Corrective Action(s): Potentially hazardous foods cannot be stored between 4C to 60C for more than 2 hours. Foods must before discarded after 2 hours and must be time tracked. Potentially hazardous day old buns at room temperature were discarded at the time of inspection.
      • Violation Score: 5
  10. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff member had their person phone on the plastic film wrap.
      • Corrective Action(s): Ensure phones are stored in designated location. Do no place phones on food contact surfaces or items used to contact foods. Plastic film was discarded at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen handwash station was blocked by a large rack for cooling baked foods.
      • Corrective Action(s): Ensure handwash station is accessible at all times to allow staff to wash their hands properly. Rack was moved at the time of inspection.
      • Violation Score: 5
  11. Follow-Up Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff were observed practicing poor hand hygiene practices at the time of inspection:
      • -Staff did not change gloves after touching caps
      • -Staff wore gloves under oven mitts and used the same gloves to handle foods
      • -Staff were observed adjusting aprons with gloves in the back and came to the front with the same gloves to handle a cake.
      • Corrective Action(s): Staff must adhere to good hand hygiene practices to prevent the contamination of foods. Review hand hygiene practices with all staff. Buns were discarded at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bakery foods were placed outside the bakery area, in the customer area to cool.
      • Corrective Action(s): Foods must be stored in a manner which prevents potential customer contamination. Bakery items were moved into the bakery at the time of inspection.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Used single use parchment paper was saved and stored with new parchment paper. Staff quickly discarded the parchment paper when they observed the EHO. This is a repeat issue.
      • Corrective Action(s): Single use items are intended for single use only and must be discarded after each use.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Coca Cola cooler was at 6C. Fan area was obstructed with food packaging.
      • Corrective Action(s): Ensure the fan area is unobstructed to allow for air flow. Food items were moved at the time of inspection and cooler unit was at 1C to 4C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw eggs were stored on the top shelf of the under counter cooler, with potential ready-to-eat foods below.
      • Corrective Action(s): Ensure raw foods are stored below or separately from ready-to-eat foods to prevent potential contamination of foods. Eggs were relocated at the time of inspection.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): 15 pieces of used parchment paper were stored on a baking sheet and 3 used cardboard containers were stored with new single use items. Staff stated they were saving the items for disposal.
      • Corrective Action(s): Single use items are intended for one time use. Items cannot be cleaned and sanitized. Items were discarded at the time of inspection.
      • Violation Score: 9
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Espresso coffee machine was placed in the front bakery area, without access to handwashing. Operator was informed in email correspondence the coffee machine could not be placed in the front area without access to handwashing.
      • 2) Kitchen handwash station was obstructed with a garbage can.
      • Corrective Action(s): 1) All food preparation areas require handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. Coffee machine must be removed from the front area OR a handwash station must be installed. Prior to installing a handwash station, contact the Health Department for approval.
      • 2) Handwash stations must be accessible to allow staff to properly wash their hands.Garbage can was removed at the time of inspection.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Bakery food items in the front cooler accessible to the public was not covered and protected from potential contamination.
      • 2) A pan of fried donuts was placed on top of an open garbage can.
      • Corrective Action(s): 1) All foods must be stored in a manner which prevent potential contamination. Bakery items can be individually wrapped or covered with a food grade protective cover.
      • 2) Discontinue the practice of storing foods on top of garbage cans - this is an unsanitary practice.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle of water was unlabelled.
      • Corrective Action(s): Ensure all spray bottles are labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Bakery did not have any FOODSAFE Level 1 or equivalent trained staff on-site at the time of inspection.
      • Corrective Action(s): While in operation, at least one staff member in the bakery must have FOODSAFE Level 1 or equivalent training.
      • Violation Score: 1
  15. Follow-Up Inspection

    0 infractions