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Hannam Supermarket Langley - Sushi

6350 196th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Hannam Supermarket Langley - Sushi has been inspected 13 times by Fraser Health Authority since January 9, 2020. The most recent inspection, on April 23, 2026, recorded 1 infraction.

8 of 13 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: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 2 times across 2 separate inspections, most recently on April 11, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on April 11, 2023. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on February 8, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

13 inspections

  1. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Flooring becoming worn down to raw concrete
      • Corrective Action(s): Repair/replace flooring so it is smooth, impervious and easily cleanable by OCt 23/26
      • Violation Score: 1
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): hand sink blocked by soap dispenser
      • Corrective Action(s): ensure nothing is in the handsink to allow for proper handwashing
      • Violation Score: 5
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Display cooler at 8C at time of inspection
      • Corrective Action(s): All items moved to another cooler, and cooler will be adjusted/repaired to ensure it is at 4C before food is moved back into the cooler
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler at 8C at time of inspection
      • Corrective Action(s): Have cooler adjusted/repaired so it maintains 4C at all times. by April 14/23
      • Temp logs indicate that it's at 2C in the morning however temperature is not maintained throughout the day.
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer tested to be below 200 ppm in bucket, Sanitizer solution in spray bottle at +600 ppm
      • Corrective Action(s): For proper sanitizer concentration use dispensing apparatus. Keep wiping cloths in sanitizer between use and change solution every 2- 4 hours or more often if needed. Test sanitizer solution routinely.
      • Solution replaced, at 200 ppm Quats
      • Violation Score: 5
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sushi perishable ingredients such as raw fish and imitation crab kept at room temperature
      • Corrective Action(s): Perishable products are to be kept under temperature control, below 4 Celsius and kept in the designated toppings cooler apparatus as per approved premise plan.
      • Temperature of sushi ingredients toppings cooler that not is use is below 4 Celsius.
      • Violation Score: 25
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Materials and boxes of products unrelated to sushi stored in area. Improper storage, clutter and unorganized materials in food preparation area
      • Corrective Action(s): Organize and remove unnecessary products and boxes.
      • Product must be stored above floor to allow for effective cleaning
      • Violation Score: 5

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