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Hannam Supermarket - Fish Department

1 - 15357 104th Ave, Surrey · Other

Official record from Fraser Health →

Inspection summary

Hannam Supermarket - Fish Department has been inspected 16 times by Fraser Health Authority since September 26, 2017. The most recent inspection, on July 2, 2026, found no infractions.

6 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 6 times across 5 separate inspections, most recently on June 30, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on July 30, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times across 2 separate inspections, most recently on June 18, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on June 30, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded once on December 28, 2018. For example: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

16 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish was being brined at room temperature. Fish was at 6C and has been out since 10AM.
      • Corrective Action(s): Fish must be brined in a cooler at 4C or less to limit the growth of pathogens and/or the formation of toxins. Fish was relocated to the cooler at the time of inspection.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Glasses were stored on a styrofoam tray for fish.
      • Corrective Action(s): Do not store personal items on food containers. Discard food container immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A bar of hand soap was observe at the handwash station.
      • Corrective Action(s): Handwash stations must be supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Remove bar soap from the handwash station immediately.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle had not detectable sanitizer.
      • Corrective Action(s): Quats at 200ppm is required to properly sanitize food contact surfaces, Sanitizer was refilled at 200ppm at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Salt was stored next to containers of bleach.
      • Corrective Action(s): Ensure foods and chemicals are properly separated to prevent potential contamination of foods. Salt was relocated at the time of inspection.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hose was connected to the handwash station at the time of inspection, which did not allow access to the handwash station for staff to wash their hands. This is a repeat violation.
      • Corrective Action(s): Handwash stations must be accessible and all times to allow staff to properly wash their hands. Hose was removed at the time of inspection. Continued lack of access to the handwash station may result in the issuance of a violation ticket.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff unable to describe how bleach sanitizer is prepared in the 2-compartment.
      • Corrective Action(s): Staff must either be educated on the preparation of food grade sanitizer or an automatic sanitizer dispenser can be installed to provide the proper concentration of Quats sanitizer. While a dispenser is being installed, the Quats sanitizer solution from the other department can be used for cleaning and sanitizing.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station had a hose attached to it.
      • Corrective Action(s): Handwash stations must be unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Hose was removed at the time of inspection.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2-compartment sink does not have an automatic dispenser for sanitizer and staff were unable to describe how bleach sanitizer was prepared. Records on the wall indicate sink sanitizer was last checked on July 10 and measured at 250ppm.
      • Corrective Action(s): Either review with staff how properly prepare food grade sanitizer (100ppm to 200ppm bleach) or install an automatic sanitizer dispenser at the 2-compartment sink, similar to all the other departments.
      • Violation Score: 9
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station did not have single use paper towels and a hose was connected to the faucet.
      • Corrective Action(s): 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. Single use paper towels were placed at the sink and hose was disconnected at the time of inspection.
      • Violation Score: 15
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cutting board was found to have mould growth in the knife cuts. Cutting boards are replaced every 5 months.
      • Corrective Action(s): Cutting boards will either need to be replaced more often or sanded on a regular basis to provide surfaces which are smooth, non-absorbent, and easily cleanable.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing sink was blocked with a hose.
      • Corrective Action(s): Operator removed the hose at the time of inspection. Ensure the hand washing sink is always kept clear of obstruction to encourage good hand hygiene.
      • Violation Score: 5
  12. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer prepared in the fish department at the time of inspection.
      • Corrective Action(s): Each food preparation are must have a food grade sanitizer available for sanitizing equipment and food contact surfaces on a regular basis. Quats sanitizer concentrate was brought to the fish department and was prepared at the time of inspection.
      • Violation Score: 5
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Fish on ice display are sitting on top of trays, above ice surface. There is no active refridgeration in this unit. Internal temperature around 8 degrees celsius. Refridgeration with ice requires as much contact of product with ice as possible. Keep fish buried in ice as much as possible. Monitor temperatures closely; if temperatures are consistently above 4 Celsius you may be required to replace this unit.
      • Corrective Action(s):
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Numerous work and wall surfaces are covered in corrugated plastic. This material is not sufficiently cleanable or durable and is not a food-grade surface. Remove all corrugated plastic from this department. Corrugated plastic must be removed from work surfaces and countertops within one week. Other surfaces must have this material removed within 3 months.
      • Corrective Action(s):
      • Violation Score: 15
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Walk-in fridge floor is in poor condition - very hard to clean.
      • Re-surface with a smooth, non-slip, impermeable, durable and easily cleanable surface.
      • Corrective Action(s):
      • Violation Score: 5
  15. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: No hot water is available in this department; "hot" water from tap is 27.5 degrees Celsius. Closure order issued.
      • Corrective Action(s):
      • Violation Score: 25
  16. Routine Inspection

    0 infractions

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