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Hannam Supermarket Langley - Deli

6350 196th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Hannam Supermarket Langley - Deli has been inspected 16 times by Fraser Health Authority since November 1, 2019. The most recent inspection, on April 23, 2026, recorded 1 infraction.

5 of 16 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions 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 violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 4 separate inspections, most recently on October 27, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on May 9, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 17, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 17, 2022. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on April 23, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors around equipment and under equipment/shelves need a deep clean due to grease and grime build up
      • Corrective Action(s): Pull out equipment and shelves, deep clean and remove grime build up by April 27/26
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Flooring throughout the deli and other service areas becoming worn, appears to be raw concrete in most areas. Raw concrete on the floor means that any food or oil spilled on the floor is absorbed into the concrete and cannot be cleaned.
      • Corrective Action(s): Flooring must be smooth, impervious and easily cleanable. Repair/replace by Oct 23/26
      • Violation Score: 1
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher at 0ppm Chlorine, instructed staff to check the bucket of sanitizer connected to the dishwasher. Once bucket was changed and dishwasher at run about 7 times, sanitizer was at 50ppm
      • Corrective Action(s): Staff must actually test the dishwasher with test strips which they have on site and record the concentration on the log. Concentration was recorded today but the bucket was empty therefore I don't beleive the concentration was checked.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Front hand sink has been broken for some time, no estimation of when it will be fixed. Staff have to pass at least 3 other staff on the line to wash their hands.
      • Corrective Action(s): Fix hand sink immediately so staff can properly wash their hands BEFORE putting on gloves. by Wednesday Oct 29/25
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Not a single staff member observed washing their hands, all are wearing gloves but they're not being changed when moving between tasks
      • Corrective Action(s): Staff must be washing their hands on a regular basis, including when returned to their station, when moving between tasks such as working with raw food and ready to eat food. Gloves are not a substitution for hand washing.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Strainers being sewed together with zipties. This makes it hard to properly clean and sanitize.
      • Corrective Action(s): Throw out all broken or broken and repaired strainers and other equipment that cannot be cleaned and sanitized properly. by Wednesday Oct 29/25
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Counter top hot holding unit missing a glass door, plastic wrap being used to cover where the door should be
      • Corrective Action(s): Ensure door is repaired/replaced so unit can function properly and maintain 60C at all times by Nov 30/24
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One hand sink blocked by rolling food rack
      • Corrective Action(s): Ensure all hand sinks are accessible and not blocked by equipment
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel dispenser blocked by boxes of food
      • Corrective Action(s): Ensure none of the hand sinks are blocked to allow for proper handwashing
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one with Foodsafe on site
      • Corrective Action(s): One person at all times must have a valid foodsafe certificate by May 1/23
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 Coolers at 11C and 15C. Most items have been removed however a couple items were placed in them and needed to be discarded or moved to another cooler.
      • Corrective Action(s): Ensure all potentially hazardous food is always at 4C or less.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand sink was blocked by large rolling garbage bin
      • Corrective Action(s): Ensure handsink and its floor controls are always accessible to ensure hand washing can always take place
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoops observed inside the dry goodes bins
      • Corrective Action(s): Ensure scoops and utensils are either stored in the attached holder or in another container to prevent product from being contaminated with staff reach in for the scoop.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 2 coolers at 11C and 15C. Repair person coming tomorrow to service/repair them.
      • Corrective Action(s): Ensure Cooler is serviced/repaired and at 4C before food is placed back in the cooler by Oct 19/22
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer Buckets are either empty or lack of proper solution. Operator refilled and refreshed the buckets with QUAT sanitizer at the time of inspection. Sanitizer measured at 200-400 ppm. Wiping clothes are to be stored in the sanitizer solution.
      • Corrective Action(s):
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): It was observed that hand washing sinks are obstructed with garbage cans or empty boxes. Operator removed the big garbage cans and boxes.
      • Corrective Action(s): Ensure that access to hand sink is easily possible. Do not obstruct the hand sinks to encourage staff hand washing.
      • Violation Score: 15
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor build up noted along walls and under equipment.
      • Corrective Action(s): Thoroughly clean and maintain these areas.
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Equipment and materials stored on the floor under shelving and sinks.
      • Single use aluminum muffin baking vessels being reused.
      • Corrective Action(s): Items to be stored 6 inches above floor to allow for effective cleaning
      • Single use muffin baking containers not to be use, items cannot be effectively cleaned
      • Violation Score: 9
  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    1 infraction

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Hot prepared foods packaged kept in display cooler, food products temperature was 9 Celsius after 6 hours.
      • A variety of foods at elevated temperatures
      • Corrective Action(s): Food products to be effectively cooled 4 Celsius with 6 hours. Food product should be cooled to 4 Celsius then packaged and displayed for sale. Packaged food items of a varying nature will not cool to 4 Celsius with 6 hours do to the nature of the product. Review food safety plan. All foods tested by temperature probe thermometer at elevated temperatures discarded
      • Violation Score: 25
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Food products not maintained at or below 4 Celsius
      • Corrective Action(s): Products discared that were at significantly above 4 Celsius.
      • Violation Score: 15
  16. Routine Inspection

    1 infraction

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: Processed food not cooled effectively, prepared meals observed at 14 Celsius in display cooler. Food products not packed or dispensed to prevent contamination
      • Corrective Action(s): Ensure foods cooled to 4 Celsius prior to displaying product in coolers.
      • Update food safety plan to address identified issues.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Warm held foods kept below 60 Celsius lack packaging time or discard time of 4 hours
      • Corrective Action(s): Labels to include time information.
      • All warm held food products discarded
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The majority of hand washing sinks obstructed
      • Corrective Action(s): Obstructions removed, hand washing sinks availble for hand washing.
      • Liquid soap and paper towels available
      • Violation Score: 5

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