Hannam Supermarket (Deli)

1 - 15357 104th Ave, Surrey · Restaurant

42 inspections

1. Follow-Up InspectionJul 2, 2026

   0 infractions

2. Follow-Up InspectionJun 4, 2026

   0 infractions

3. Routine InspectionJun 2, 2026

   2 infractions

   • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Pork feet were cooling in a pot at 38C to 44C. Pork legs were stacked in the pot.
     • Corrective Action(s): Potentially hazardous foods must be cooled from 60C to 20 in 2 hours or less and from 20C to 4C in 4 hours or less to limit the growth of pathogens and/or the formation of toxins. Pork feet should be cooled in single layers to allow for rapid cooling. Pork feet were transferred to a tray at the time of inspection.
     • Violation Score: 5
     • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Cooked foods made approximately 1.5 hours ago was at 24C to 26C. Staff stated the foods would be used for assembling lunch boxes. New cooked food was added to the top layer to keep foods "warm"
     • Corrective Action(s): This is an unacceptable food handling practice. Newly cooked foods will not able to keep foods cooked earlier at/or above 60C. Potentially hazardous foods cannot be stored between 4C to 60C for more than 2 hours. Staff started to assemble lunch boxes at the time of inspection.
     • Violation Score: 15
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine on the dish surface during the final rinse cycle. Dishwasher sanitize feed tube was found to have a significant leak. Staff have been recording the dishwasher as 100ppm chlorine, even this morning.
     • 2) Mandolin slicers and other utensils were found to have food debris.
     • Corrective Action(s): 1) Chemical dishwasher must have a final rinse of 50ppm chlorine on the dish surface during the final rinse to properly sanitize equipment, utensils, and dishware. While facility is waiting for service, equipment, utensils, and dishware can be washed in the dishwasher and manually sanitized in 200ppm Quats in the sink. Sink was filled with 200ppm Quats sanitizer at the time of inspection. Staff must ensure they properly test the dishwasher to verify the chemical concentration and not falsify test results.
     • 2) Ensure all equipment and utensils are properly washed and sanitized after each use to prevent potential cross contamination. utensils were washed and sanitized at the time of inspection.
     • Violation Score: 25
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Raw eggs were stored above ready-to-eat foods.
     • Corrective Action(s): Ensure raw eggs are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods. Eggs were relocated at the time of inspection.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Large amounts of food debris was found throughout the facility.
     • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times.
     • Violation Score: 3
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation: Shelving units were line with cardboard and aluminum foil in the walk-in cooler.
     • Corrective Action(s): Remove aluminium foil and cardboard from shelving units. All surfaces must be smooth, non-absorbent, easily cleanable, and maintained in good condition.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: 1) Chemical dishwasher had no detectable chlorine on the dish surface. Chlorine feed tube was leaking significant amounts of chlorine.
     • 2) Metal strainer was found to have loose metal wires.
     • Corrective Action(s): 1) Service the dishwasher and ensure it is able to provide at least 50ppm chlorine on the dish surface to proper sanitize equipment, dishware, and utensils.
     • 2) Discard equipment which is in poor condition to prevent physical contamination of foods.
     • Violation Score: 15
     • 310 - Single use containers & utensils are used more than once [s. 20]
     • Observation (CORRECTED DURING INSPECTION): Single use containers was found to have significant amounts of red food stains on the inside and outside of the container.
     • Corrective Action(s): Ensure single use items are discarded after each use. Items are not intended for reuse. Container was discarded at the time of inspection.
     • Violation Score: 3
     • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: Large number of equipment are no longer in use and are being stored in the deli.
     • Corrective Action(s): Items which are not required for operation must be removed from the facility.
     • Violation Score: 1
4. Routine InspectionDec 3, 2025

   2 infractions

   • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Cooked beef was placed in the walk-in cooler approximately 1 hour ago and was over 60C. Beef was in a container approximately 10cm deep.
     • Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to limit the growth of pathogens and/or the formation of toxins. Foods must be rapidly cooled and this can be accomplished using shallow trays (2.5 to 5cm deep), ice wands, ice baths, etc. Meat was transferred to shallow containers at the time of inspection.
     • Violation Score: 5
   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: 1) Food debris was found accumulating on the door cooler seals.
     • 2) Large amounts of container were observed in the space between the customer area coolers and kitchen under counter coolers.
     • Corrective Action(s): 1) Ensure door seals are cleaned and sanitized on a regular basis and maintained in a clean and sanitary condition.
     • 2) Clean the old containers and ensure facility is maintained in a clean and sanitary condition at all times.
     • Violation Score: 3
5. Routine InspectionAug 14, 2025

   0 infractions

6. Follow-Up InspectionMay 16, 2025

   0 infractions

7. Routine InspectionMay 8, 2025

   2 infractions

   • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): 1) Cooked brisket was cooled in a large container, with the top covered with plastic film wrap.
     • 2) Mixing Wand was used to cool a liquid at 90C.
     • Corrective Action(s): 1) To allow foods to cool rapidly, ensure foods are placed on shallow trays, in single layers. If plastic film is placed over the container, ensure the steam is allowed to escape. Brisket was placed on a shallow tray at the time of inspection.
     • 2) Do not use the mixing wand to cool foods until the temperature has dropped below (60C) and is nearing ambient temperature, otherwise the ice wand will melt and the foods will still be too warm.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1) Bottles of corn syrup were stored under the 3-compartment sink, next to chemicals.
     • 2) Shelled eggs (one broken) was stored on top of a box of avocados.
     • Corrective Action(s): 1) Ensure foods are stored separately from chemicals to prevent potential contamination of foods.
     • 2) Ensure raw foods (meats and eggs) are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods. Eggs were moved at the time of inspection.
     • Violation Score: 9
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Rodent droppings were observed in the back hallway area, across from the walk-in coolers.
     • Corrective Action(s): Clean and sanitize affected areas and monitor for pest activity. Contact pest control services if pest issues persist or return.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: 3-compartment sink pipe was leaking water.
     • Corrective Action(s): Service sink pipe and ensure it is in good working order.
     • Violation Score: 3
     • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
     • Observation: One customer area cooler had a thermometer which read -6C. Cooler unit was at 4C.
     • Corrective Action(s): Ensure thermometers are accurate to allow staff to verify coolers are operating at/or below 4C.
     • Violation Score: 1
8. Routine InspectionJan 9, 2025

   1 infraction

   • 201 - Food contaminated or unfit for human consumption [s. 13]
     • Observation (CORRECTED DURING INSPECTION): Sauce was stored in a pail of "Instant Ocean Sea Salt" which stated NOT FOR HUMAN CONSUMPTION.
     • Corrective Action(s): This is not a food grade pail. Foods can only be stored in containers which are intended for foods. Sauce was discarded at the time of inspection.
     • Violation Score: 5
9. Routine InspectionSep 20, 2024

   2 infractions

   • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
     • Observation (CORRECTED DURING INSPECTION): Staff member was observed washing gloves.
     • Corrective Action(s): This is a repeat violation. Single use gloves cannot be properly washed and must be changed when they become potentially contamination. Staff changed gloves at the time of inspection.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): 1) Frozen raw meat in a metal bowl was placed directly on top of vegetables.
     • 2) Produce items were stored directly on the floor.
     • Corrective Action(s): 1) Ensure raw meats are stored below or separately from ready-to-eat foods to prevent potential contamination of foods. Raw meat was relocated at the time of inspection.
     • 2) Ensure foods are stored off the ground and protected from potential contamination. Food items were placed on pallets at the time of inspection.
     • Violation Score: 3
     • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Frozen meat and frozen seaweed were thawing at room temperature.
     • Corrective Action(s): Frozen potentially hazardous foods must be thawed under cold running water or in a cooler at 4C or less. Meat was moved to the walk-in cooler and seaweed was portioned immediately at the time of inspection.
     • Violation Score: 3
10. Follow-Up InspectionMay 13, 2024

    0 infractions

11. Routine InspectionMay 6, 2024

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A pots of soup made approximately 2.5 hours ago was stored at room temperature and was at 48C. A wok of noodles was placed in the walk-in cooler approximately 1 hour ago and was at 65C.
      • Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Foods can be rapidly cooled using the walk-in freezer, cooling foods in shallow metal containers, using mixing wands, etc. Sauce and noodles were moved to the walk-in cooler (-16C) at the time of inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Facility undergoing renovations and previous handwash station has been removed. Back area handwash station did not have single use paper towels or liquid hand soap. Staff were also observed improperly washing their hands with water at the 3-compartment sink at the time of inspection.
      • Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Liquid hand soap and single use paper towels were placed at the back handwash station at the time of inspection. Place liquid hand soap and single use paper towels at the 3-compartment as a temporary measure to allow staff to wash their hands until renovations are completed.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff were observing improperly washing hands with just water and also observed touching a garbage can with their hands and not washing their hands properly prior to wearing gloves.
      • Corrective Action(s): Staff must adhere to good hand hygiene practices. Staff must washing their hands and change gloves whenever hands/gloves become potentially contaminated to prevent potential cross contamination. Manager reviewed hand hygiene with staff at the time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris was found on the floors of the walk-in cooler.
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition to prevent potential attraction of pests.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Customer area cooler registered as low as -5C (food items were not frozen). Thermometer probe is located at the back, where it is frozen.
      • Corrective Action(s): Place accurate thermometers in a representative area of the cooler to verify the cooler is able to maintain 4C or less on a consistent basis.
      • Violation Score: 1
12. Follow-Up InspectionFeb 7, 2024

    0 infractions

13. Follow-Up InspectionJan 10, 2024

    0 infractions

14. Routine InspectionJan 9, 2024

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooler #8 was at 9C to 11C. Staff temperature records from January 1, 2024 to January 8, 2024 indicated the cooler ranted from 46.5 to 48.9C. Temperature records for December have been discarded.
      • Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C/40C to prevent the growth of pathogens and/or the formation of toxins. Temperature records should be maintained for 60 to 90 days and managing staff must check and verify the temperature records to verify food safety standards have been met. Temperature records should be updated to include information on corrective actions (eg what to do if temperatures exceed safety limits). Entire contents of display cooler were discarded.
      • Violation Score: 25
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Cellphone was stored on a work surface above the prep sink. Signage has been posted to inform staff of proper cellphone usage, but is not followed by staff.
      • Corrective Action(s): Ensure cellphones are stored in designated area to prevent potential contamination of food contact surfaces. Ensure all staff are made aware of policies and procedures and adhere to proper practices.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had not detectable chlorine sanitizer. Staff stated the changed the pail and did not prime the solution. Chlorine test strips on-site expired March 2022 and staff have not been recording chlorine concentrations on a daily basis - staff are only recording wash temperatures.
      • Corrective Action(s): Chlorine at 50ppm is required to ensure proper sanitizing of equipment, utensils, and food contact surfaces. When chlorine is changed, line must be primed to ensure chemicals are properly dispensed. Dishwasher was primed and tested at 50ppm at the time of inspection. Obtain chlorine test strips which have not past their expiry date and ensure staff are properly testing and recording the chlorine concentration on a daily basis. All equipment, utensils, and dishware were being washed and sanitized at the time of inspection.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member observed touching garbage can and adjusting eyeglasses with gloves and did not change single use gloves. Other staff member was observed washing single use gloves.
      • Corrective Action(s): Single use gloves are intended for single use and must be changed when they become potentially contamination. Gloves cannot be washed and reused. Review proper hand hygiene/glove usage with all staff.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops were stored in food containers.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Seafood and crab were observed thawing at room temperature.
      • Corrective Action(s): Frozen potentially hazardous foods must be thawed under cold running water or in a refrigeration unit at/or below 4C to prevent the growth of pathogens and/or the formation of toxins. Frozen foods were placed under cold running water at the time of inspection.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler #8 was at 9C to 11C. Temperature records from January 1 indicated the cooler was unable to maintain foods at/or below 4C.
      • Corrective Action(s): Service cooler and ensure it can maintain 4C or less on a consistent basis.
      • Violation Score: 15
15. Follow-Up InspectionAug 25, 2023

    0 infractions

16. Routine InspectionAug 23, 2023

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Korean noodles were in the hot hold cabinet were at 51C - no time tracking. Noodles were made approximately 3 hours ago.
      • Corrective Action(s): Hot potentially hazard foods must be stored at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Facility is no longer permitted to hot hold noodles at less than 60C. Noodles were discarded at the time of inspection. Future incidences where noodles are stored below 60C will result in the issuance of a violation ticket.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no detectable chlorine sanitizer on the dish surface. Sanitizer pail was empty and entire line was empty.
      • Corrective Action(s): Chemical dishwasher must be able to dispense at least 50ppm chlorine on the dish surface during the final cycle to properly sanitize equipment, dishware, and utensils. Sanitizer pail was changed and primed and tested at 100ppm. All equipment, dishware, and utensils must be washed and sanitized. Staff must check the dishwasher concentration daily to verify the dishwasher is functioning properly.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Quats sanitizer dispenser had no detectable sanitizer concentration.
      • 2) Walk-in cooler was at 6C to 7C (air at the fan was at 4C).
      • Corrective Action(s): 1) Service the Quats sanitizer dispenser to ensure it can dispense sanitizer at 200ppm to properly sanitize food contact surfaces and equipment.
      • 2) Service cooler unit to ensure it can maintain foods at 4C or less on a consistent basis.
      • Violation Score: 15
17. Follow-Up InspectionJun 1, 2023

    0 infractions

18. Routine InspectionMay 4, 2023

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff cellphone was placed on top of a food container.
      • Corrective Action(s): Ensure staff store all their personal belongings in designated locations or on their persons to prevent potential cross contamination.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mandolin slicers were found to have food debris under the blade.
      • Corrective Action(s): Ensure equipment is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was disassembled and cleaned 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): Staff were observed touching phones, hair, face masks, etc with gloves and did not change gloves prior to continuing food handling.
      • Corrective Action(s): Review with all staff proper hand hygiene practices to prevent potential cross contamination. Staff changed gloves at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Garbage bag was used to cover cabbage at the time of inspection.
      • Corrective Action(s): Only food grade materials can be used to contact foods. Immediately discontinue the practice of using garbage bags to cover foods.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Walk-in cooler shelving unit was lined with cardboard.
      • Corrective Action(s): Discontinue the practice of using cardboard to line surfaces. All surfaces must be smooth, non-absorbent, and easily cleanable.
      • Violation Score: 3
19. Follow-Up InspectionMar 30, 2023

    0 infractions

20. Follow-Up InspectionFeb 15, 2023

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff were observed filling the 2-compartment sink with Quats sanitizer and adding additional water to the sink at the same time
      • Corrective Action(s): This is a repeat violation. 2-compartment sink needs to be filled with sanitizer during all hours of operation to allow for proper sanitizing of equipment and utensils which cannot be washed and sanitized in the sink. Do not add additional water to the automatic sanitizer dispenser - automatic dispenser is designed to deliver 200ppm Quats sanitizer. Sink was prepared with 200ppm Quats sanitizer at the time of inspection.
      • Violation Score: 5
21. Routine InspectionJan 11, 2023

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pot of stock made the previous day was at 7C.
      • Corrective Action(s): Cooked foods must be cooled from 60C ton 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent potential growth of pathogens and or the formation of toxins. Stock can be cooled rapidly by dividing the stock into smaller containers, cooling the stock in the walk-in freezer, ice mixing wands, etc.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Quats sanitizer spray bottle spray nozzle was not working at the time of inspection.
      • 2) 2-compartment sink did not have any Quats sanitizer prepared at time of inspection.
      • Corrective Action(s): 1) Ensure the Quats sanitizer spray bottle is functioning to allow for proper sanitizing food contact surfaces. Spray bottle nozzles were changed and was functioning properly. Quats sanitizer spray bottle was tested at 200ppm.
      • 2) Ensure sanitizer is prepared in the sink when the facility is in operation. Quats sanitizer was prepared in the sink at the time of inspection.
      • Violation Score: 15
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen abalone was thawing in standing water at the time of inspection.
      • Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler at 4C or less to prevent the growth of pathogens and or the formation of toxins. Abalone was placed in the walk-in cooler at the time of inspection.
      • Violation Score: 1
22. Routine InspectionSep 7, 2022

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable slicer was found to have food debris on the blade.
      • Corrective Action(s): Ensure all equipment is disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Box of peppers was stored on top of a garbage can.
      • 2) Package of raw chicken was stored above a container of shredded cabbage.
      • 3) Garbage bag was used to cover cabbage.
      • Corrective Action(s): 1) Do not store foods on top of garbage cans in order to protect foods from potential contamination. Box of peppers was relocated at the time of inspection.
      • 2) Ensure raw meats are stored below and separately from ready-to-eat foods. Raw chicken was moved at the time of inspection.
      • 3) Discontinue the practice of using garbage bags to cover foods. Garbage bags are not considered food grade materials and may potentially contaminate foods. Garbage bag was removed at the time of inspection.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelving unit was lined with cardboard.
      • Corrective Action(s): Discontinue the practice of using cardboard to line surfaces. All surfaces must be smooth, non-absorbent, and easily cleanable.
      • Violation Score: 3
23. Routine InspectionMay 6, 2022

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Container of soya sauce was stacked directly on top of a container of dishwasher detergent.
      • 2) Container of salted foods were stored directly next to the chemical dishwasher - potential contamination from the dishwasher water.
      • Corrective Action(s): 1) Ensure foods and chemicals are stored separately to prevent potential contamination of foods. Soya sauce and dishwasher detergent were separated at the time of inspection.
      • 2) Ensure foods are stored in a sanitary manner to prevent potential contamination of foods. Container of salted foods was moved at the time of inspection.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelving units in front of the walk-in cooler and floor by the 3-compartment sink were lined in cardboard.
      • Corrective Action(s): All surfaces must be smooth, non-absorbent, and easily cleanable - cardboard does not meet any of these requirements. Immediately discontinue the practices of using cardboard to line surfaces.
      • Violation Score: 3
24. Follow-Up InspectionApr 8, 2022

    0 infractions

25. Follow-Up InspectionMar 11, 2022

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Korean noodle sausage with a 0900am time stamp (4hours) was at 37C. Cooked chicken 1000am time stamp (3 hours) was at 40C and 1100am time stamp (2 hours) was at 54C.
      • Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. If foods are stored between 4C to 60C and are time stamped, food items can be stored for up to 2 hours. Nine packages of noodle sausage and five packages of chicken were discarded at the time of inspection. Chicken from 1100am was reheated at the time of inspection.
      • Violation Score: 15
26. Follow-Up InspectionFeb 25, 2022

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Korean noodle sausage was stored in the hot holding unit at 40C. Sausages are supplied by Sophy's Kitchen located at 401 Industrial Ave, Vancouver on Friday, Saturday, and Sunday.
      • Corrective Action(s): Potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. If facility is to continue selling the Korean noodle sausage, the product must be reheated to 74C prior to storing in the hot holding cabinet. Product then must have a time stamp to indicate when the product was placed in the hot holding unit - items not sold within 2 hours must be discarded. Sausages were delivere less than 2 hours ago and were reheated at the time of inspection.
      • Violation Score: 5
27. Routine InspectionJan 20, 2022

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two large pots of bone soup were made the previous night and left outside to cool during the night. Soup was at 15C and 18C. Large point of spicy bone soup made the previous night was at 11C.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less or from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Soup items were adulterated and discarded at the time of inspection. Some options to rapidly cool foods include: placing foods in shallow containers, using an ice bath, obtaining additional cooling wands, or the stock pot can be cooled rapidly in the walk-in freezer.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Chicken in the hot holding cabinet was less than 60C. Chicken was made approximately 30-40 minutes ago. Time stamp on the chicken label is incorrect by approximately 1 hour and 40 minutes.
      • Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Chicken can be stored between 4C to 60C for up to 2 hours if time tracking is used. Foods must either be sold or discarded after 2 hours. Staff will manually write the times of the food packages until the label time is corrected.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station did not have any liquid hand soap.
      • Corrective Action(s): All handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Liquid hand soap was replaced 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): Staff were wearing gloves throughout the inspection and did not observe staff changing gloves throughout the inspection. Waste containers did not have any discarded gloves.
      • Corrective Action(s): Staff must adhere to good hand hygiene practices. Gloves must be changed any time hands would need to be washed. Review with all staff proper hand hygiene practices/glove usage
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Bleach was too strong - bleach out test strip.
      • 2) Raw meat was stored above ready to eat foods.
      • 3) Scoops were stored inside food containers.
      • Corrective Action(s): 1) Bleach must be maintained between 100ppm to 200ppm to prevent potential contamination of surfaces. Bleach in excessive concentration is toxic. To prepare 100ppm to 200ppm bleach, ad 1/4 teaspoon bleach to each 500mL spray bottle.
      • 2) Reorganize cooler and ensure raw foods are stored below or separately from ready-to-eat foods to prevent potential contamination of foods.
      • 3) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Crates in the walk-in cooler were lined with cardboard.
      • Corrective Action(s): Discontinue the practices of using cardboard to line surfaces. All surfaces must be clean, non-absorbent, and easily cleanable.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle of water was unlabelled.
      • Corrective Action(s): Ensure all containers are properly labelled to identify their contents in order to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed.
      • Violation Score: 3
28. Follow-Up InspectionJul 26, 2021

    0 infractions

29. Routine InspectionJul 19, 2021

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The ice-machine had mold growth along the edges. The scoop was stored directly on on an dirty shelf.
      • Corrective Action(s): Stop the use of the ice-machine. Staff began cleaning the ice-machine at the time of the inspection. Clean the ice-machine routinely and ensure the water tray is also cleaned and sanitized. The scoop was taken to the ware washing sink at the time of inspection. Keep the scoop stored in a clean and sanitary container. Date to be corrected by: today.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: The chemical dishwasher dispensed no detectable chlorine residual after the final rinse cycle. Staff mentioned that they were using the dishwasher but the manager claimed that he was aware that the dishwasher was broken.
      • Corrective Action(s): Use the 3-compartment sink for ware washing. The sanitizer sink was set up with 200 ppm QUATS. Have the dishwasher repaired. Date to be corrected by: July 21, 2021
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were noted under the shelving unit between preparation counters. The area was cluttered with non-food items.
      • Corrective Action(s): Remove all excess items and organize the shelving area. Thoroughly clean the rodent droppings on the floor. Clean and disinfect the area with 1000 ppm chlorine residual solution. Monitor pest activity to ensure food is protected from contamination at all times. Date to be corrected by: July 21, 2021
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There was a build up of food debris under counters and hard to reach areas.
      • Corrective Action(s): Thoroughly clean the facility - particularly hard to reach areas. Food on the floor can attract pests and encourage harbourage. Maintain a log for deep cleaning to ensure the facility is maintained in a good sanitary condition. Date to be corrected by: July 21, 2021
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The cutting boards at the back preparation area were extremely worn out. The cuts and scratches on the boards were visibly black from food accumulation.
      • Corrective Action(s): Replace or resurface the cutting boards. All food contact surfaces must be smooth and easy to clean. Date to be corrected by: July 26, 2021
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chemical dishwasher was not sanitizing equipment.
      • Corrective Action(s): Repair the dishwasher. Ensure at least 50 ppm chlorine residual is maintained at the dish surface after the final rinse cycle. Date to be corrected by: July 21, 2021
      • Violation Score: 3
30. Follow-Up InspectionJul 15, 2020

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Soup made today was cooling in the walk-in cooler with an ice wand and was at 75C. Ice wand was mostly melted
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hour or less to prevent the growth of pathogens and or the formation of toxins. To rapid cool foods, the following methods can be used: ice wands, mixing, ice/water bath. Soup was transferred to an ice/water bath at the time of inspection. Rapid cooling can also be achieved by placing the food into the walk-in freezer.
      • Violation Score: 5
31. Routine InspectionJun 17, 2020

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A large pot of onion (lid covered) was cooling in the walk-in cooler and was at 75C.
      • Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Do not place hot foods into the walk-in cooler - this will raise the temperature of the surrounding foods and also damage the cooler. To rapidly cool foods use an ice bath, mixing wand, stirring, etc. Pot of sauce was taken out of the cooler to cool to ambient temperature at the time of inspection.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Four containers of chicken in the hot holding unit ranged from 48C to 50C. Hot holding unit was below 60C
      • Corrective Action(s): Hot potentially hazardous foods must be maintained at or above 60C to prevent the growth of pathogens and or the formation of toxins. Hot holding unit must be above 60C prior to being used for hot holding. Chicken was discarded at the time of inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple manual slicers (mandolins) were found to have food behind the blade.
      • Corrective Action(s): Ensure slicers are properly disassembled for cleaning and sanitizing after each use. Slicers were 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) raw meats were stored above ready-to-eat foods.
      • 2) Scoops were stored inside ingredient containers.
      • Corrective Action(s): 1) Reorganize cooler and ensure raw meats are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Cooler was reorganized at the time of inspection.
      • 2) Ensure scoops are stored in sanitary manner to prevent potential contamination of foods. Scoops were removed from food containers at the time of inspection.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Unknown chemical was stored in a Windex container.
      • Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals.
      • Violation Score: 3
32. Routine InspectionNov 21, 2019

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink had a broken tap at time of inspection. Repaired.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Lots of hard-to-reach corners and shelves require cleaning.
      • Corrective Action(s):
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Walk-in fridge floor is very rough and worn concrete. Requires re-finishing.
      • Corrective Action(s):
      • Violation Score: 3
33. Follow-Up InspectionJun 27, 2019

    0 infractions

34. Routine InspectionJun 12, 2019

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A very large amount of meat was being breaded - meat temp had risen to 16*C internally. Work with smaller amounts so that you can keep the food cold.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Cleaning cloths are not kept in sanitizer. Keep cleaning cloths saturated with sanitizer.
      • 2) Sanitizer sink had no detectable sanitizer in it. Ensure that sanitizer chemical is present in sanitizer sink.
      • Corrective Action(s):
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Many areas of deli are very dirty- behind the grill, under and behind most equipment. Clean.
      • Corrective Action(s):
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Concrete floor in walk-in fridge is badly worn and requires refinishing.
      • 2) Walk-in fridge shelving is too low and is not getting cleaned underneath. Raise shelves >6 inches or 15 cm above the floor.
      • Corrective Action(s):
      • Violation Score:
35. Follow-Up InspectionDec 31, 2018

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Flooring in walk-in fridge as well as part of deli floor and corridor behind are in very poor shape; they are worn concrete. Re-finish with a smooth, washable, durable non-slip finish.
      • Corrective Action(s):
      • Violation Score: 5
36. Routine InspectionDec 28, 2018

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Sushi that is pre-made and stored at room temperature is not discarded after 2 hours according to the food safety plan. Time stamp on sushi products was 11:39 and time of inspspection was 3:40.
      • 2) Time stamp was inaccurate; approximately 1 hour earlier than actual time making the holding time potentially artificially longer than it should be. Store manager tried to explain that this must be due to the recent "time change" however that was almost 2 months previous and in any case if the time had not been changed in November the time stamp would be one hour ahead; not one hour behind.
      • For room temperature holding it is extremely important that time is tracked carefully and that foods are discarded strictly according to the food safety plan. Failure to foolow your food safety plan will result in progressive enforcement which could be violation tickets, closure or revoking the privelege of room temperature storage.
      • Corrective Action(s):
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Worker observed washing dishes in tepid water, and sanitizer is cold water only. Manual dishwashing must be carried out with water and sanitizer solution that is at least 45 degrees Celsius. Re-plumb your sanitizer line. Also ensure that workers are changing wash, rinse and sanitizing sinks frequently so that hot water only is used.
      • Closure order issued.
      • Corrective Action(s):
      • Violation Score: 25
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: 1) Hot water starts to run cold after filling 2 sinks full of hot water. There should be plenty of hot water available for sanitary maintenance.
      • 2) Sanitizer dispenser is hooked up to cold water dispenser and this is the only way to fill the third compartment of the dishwashing sinks as faucet does not reach to third compartment. Dishes can not be easily sanitized in hot water.
      • Corrective Action(s):
      • Violation Score: 25
37. Routine InspectionMar 29, 2018

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food (cooked pork hocks, "lunch box" containing cooked meat, cooked vegetables, fried chicken boneless, "bibimbap", boiled pork meat, and fried dumpling) were stored below 60 degrees C at room temperature for sale. The food packaging had time stamps on them, several of which stated that they were "packed on" a certain date and "sell by" on a different date. For example, cooked pork hock time stamp indicated packed on March 29 and sell by March 30, 2018 and boiled pork meat time stamp indicated pack on "MAR-22-18" and sell by "APR-04-18". Time stamp for the boiled pork meat indicated that it was packed on March 22, 2018 at "14:06" when the product was observed at 1 PM during the inspection. Log for the time stamped food (name of food, volume of food, time and date packaged, time and date discarded) was not being maintained for the deli department and blank records were available for this week.
      • .
      • This Hannam location does NOT have written health approval from the district Environmental Health Officer to be storing and/or selling potentially hazardous food at ambient temperatures without temperature controls.
      • Corrective Action(s): Ensure all potentially hazardous food is stored and/or displayed at no more than 4 degrees C and no less than 60 degrees C (i.e. out of the danger zone) to prevent bacterial growth and/or production of a toxin in the food. Corrective ORDER under the Public Health Act was issued to ensure potentially hazardous food is stored no more than 4 degrees C and no less than 60 degrees C at this location for the food premises and food service establishment.
      • .
      • Hot potentially hazardous food stored below 60 degrees C for more than 4 hours observed during the inspection based on the time stamp was discarded by the Person in Charge at the time of inspection upon verbal direction by the district Environmental Health Officer of Fraser Health. Again, the facility does not have heatlh approval for this location to be using time as a public health control for potentially hazardous food.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): In the deli department, it was observed that a knife (food contact surface), utensils (food contact surface), and scissors used to open food boxes were not properly washed, rinsed, sanitized, and air dried. Staff members were only rinsing the food contact surfaces and placing them into storage areas. Note: 2-compartment sink contained 100 ppm chlorine sanitizer in one compartment however it was not being used at the time of inspection.
      • Corrective Action(s): Aforementioned items were sanitized by staff upon verbal direction by the district Environmental Health Officer of Fraser Health. Ensure all food contact surfaces are properly washed, rinsed, sanitized, and air dried to maintain them in a sanitary condition and prevent cross-contamination issues.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Handsink in the corner near the rice cookers/warmers is hard to access as several containers and packaged single use utensils are on the floor in front of it and obstructing it from convenient access. Knobs of the handsink require cleaning as well.
      • 2. Garbage bin near the second handsink in the deli was being used to store a bowl over it to prepare food. Garbage bins must also be available near handsinks as garbage bins to enable waste disposal of paper towels upon handwashing.
      • Corrective Action(s): 1. Staff re-organized the area around the handsink to enable convenient access to it and not obstruct it.
      • 2. Bowl over the garbage bin was removed and placed over a prep. table instead.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Three food handlers in the deli were not properly nor frequently washing their hands during the inspection and were not changing their gloves either. It was observed that they failed to wash their hands after wiping the tables to clean them, after dropping scissors to the floor and picking them up from the floor, and after dishwashing and returning to the prep. table to handle food. When directed by the district EHO to wash their hands, one staff member washed their gloves and another began rinsing their hands without liquid soap at the first 2-compartment sink and then at the second 2-compartment sink.
      • Corrective Action(s): Ensure all food handlers wash their hands prior to handling food and contacting food contact surfaces (e.g. knives, cutting boards, preparation utensils etc.) to protect food from contamination. Hands must be washed with liquid soap, hot and cold running water, and single use paper towels at the designated handsink and single use gloves changed at the same frequency of washing hands. Staff members washed their hands properly at the handsink and changed their gloves after being informed in the end by being directed by both the district EHO of Fraser Health and the person in charge.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Knife holder in the deli near the rice cookers/warmers contained dust/debris on it and requires to be washed, rinsed, sanitized, and air dried.
      • 2. A stainless steel bowl was placed over a garbage bin with garbage bag full of discarded food below it, debris over it, and a bug crawling on the garbage bin that the person in charge removed.
      • Corrective Action(s): 1. Wash, rinse, sanitize, and air dry the knife holder immediately.
      • 2. Do not prepare food in food equipment over garbage bins (Corrected).
      • Violation Score: 3
38. Follow-Up InspectionOct 13, 2017

    0 infractions

39. Follow-Up InspectionOct 12, 2017

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot-held pork product was stored below 60 degrees C in the hot-holding unit (probed between 24 degrees C to 45 degrees C). Time stamp indicated that the product was prepared less than 2 hours ago.
      • Corrective Action(s):
      • 1. Ensure potentially hazardous food is cooked to at least 74 degrees C / 165 degrees F internally before placing it into the preheated steam tables.
      • 2. Ensure hot-hold potentially hazardous food is maintained at or above 60 degrees C / 140 degrees F internally and is kept out of the danger zone (4 to 60 degrees C) where bacterial growth and/or production of a toxin is possible.
      • .
      • Staff removed the pork products to reheat them to at least 74 degrees C. It was discussed that the water level in the hot-holding unit may need to be adjusted. A follow up inspection will be conducted tomorrow.
      • Violation Score: 15
40. Routine InspectionSep 26, 2017

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food (pork, cooked rice, cooked noodles) were observed over 4 degrees C and were being sold at room temperature.
      • Corrective Action(s): Ensure all potentially hazardous food is properly cooled from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within 4 hours (a total of 6 hours) OR ensure it is hot-held at or above 60 degrees C. Staff moved the food to refrigeration units to lower the temperature.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (e.g. pork products, cooked rice products, cooked noodles, and sushi rolls) were stored above 4 degrees C for approximately 2 hours based on the time stamp on the food products. The Food Premises Regulation was reviewed with the person in charge to discuss mandatory requirements.
      • Corrective Action(s): Ensure all cooked food is properly cooled before serving it cold and ensure cold potentially hazardous food is stored/displayed at or below 4 degrees C. The above noted food products were transferred into a cooler at or below 4 degrees C.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink near the deli and handsink near the produce department were not easily accessible as they had equipment stored near it and cardboard boxes stored immediately in front of it.
      • Corrective Action(s): Ensure all handsinks are kept accessible to enable easy handwashing. Staff decluttered the area around the handsinks.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A garbage bag was being used to line a lower prep. table surface in the sushi bar. A garbage bag was being used to line an upper table surface in the produce department as well.
      • Corrective Action(s): Remove the garbage bag and add a washable and durable shelf liner if you wish to line this table surface. Correct today. Staff removed the garbage bag from the table in the produce department.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Fake plants were being stored inside the food service establishment (sushi prep. area).
      • Corrective Action(s): Remove the plants today.
      • Violation Score: 1
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: A probe thermometer is required in the sushi bar to enable the temperature of the cooked rice and cold food products to be checked. A display cooler in the sushi bar lacks a thermometer.
      • Corrective Action(s): Obtain a probe thermometer and add an accurate thermometer into the upright cooler; Correct within 1 week. In the meanwhile, use the probe thermometer from the deli and the IR gun to monitor food internal temperatures and the refrigeration temperature respectively.
      • Violation Score: 1
41. Routine InspectionOct 4, 2012

    0 infractions

42. Routine InspectionNov 15, 2011

    0 infractions