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Hannam Supermarket - Meat Department

1 - 15357 104th Ave, Surrey · Other

Official record from Fraser Health →

Inspection summary

Hannam Supermarket - Meat Department has been inspected 15 times by Fraser Health Authority since September 26, 2017. The most recent inspection, on July 2, 2026, recorded 1 infraction.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 8 times across 8 separate inspections, most recently on July 2, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 30, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 July 11, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded once on July 15, 2020. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 once on September 26, 2017. For example: 210 - Food not thawed in an acceptable manner [s. 14(2)]

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.

15 inspections

  1. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Deli slicer was still found to have food debris on various components.
      • Corrective Action(s): Ensure a thorough cleaning and sanitizing is carried out for the slicer. Slicer must be properly cleaned and sanitized after each use.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Deli slicer was observed to have food debris on multiple components after cleaning.
      • Corrective Action(s): All equipment must be properly washed and sanitized after each use to prevent potential contamination of foods. Review cleaning and sanitizing procedures with all staff.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed handling earphone with glove and continued to work without changing gloves.
      • Corrective Action(s): Staff must adhere to good glove use practices. Staff must wash their hands or change gloves when they become potentially contaminated. Review hand hygiene/glove use with all staff.
      • Violation Score: 5
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Single use meat trays were found to have meat and blood on them.
      • Corrective Action(s): Ensure single use containers are not reused, as they cannot be properly cleaned and sanitized after each use.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Equipment was stored on-site which is not in use.
      • Corrective Action(s): Remove equipment from the meat department if it is no longer used for operations.
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Cardboard boxes used to deliver meats to other locations was covered with raw meat from the slicer.
      • 2) Staff member was observed leaning his arm into a meat tray and continued to use the tray.
      • Corrective Action(s): 1) Cardboard must be stored in another located to protect it from meat splatter, to prevent potential cross contamination. Cardboard was discarded at the time of inspection.
      • 2) Staff must ensure to adhere to good sanitary practices to prevent contamination of foods. Tray was discarded at the time of inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash station did not have single use paper towels.
      • Corrective Action(s): Handwash station must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Single use paper towels were replaced at the time of inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Facility had a significant amount of flies in the meat area.
      • Corrective Action(s): Ensure facility is maintained in a clean and sanitary area to prevent pest issues. Contact pest control services to mitigate pest issues.
      • Correction date: July 7 2025.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Large amount of food debris was observed along the walls and floors in the facility, potentially attracting pests.
      • Corrective Action(s): Conduct a thorough cleaning of the meat department and ensure it is maintained in a clean and sanitary condition at all times.
      • Correction date: Today
      • Violation Score: 15
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer in the 3-compartment sink was undetected. Staff stated water was added to the sanitizer solution.
      • Corrective Action(s): Do not add water to the automatic dispenser solution. Solution was tested at 200ppm to 400ppm from the dispenser. Sink was emptied and refilled with Quats sanitizer at 200ppm to 400ppm at the time of inspection.
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Large meat slicer with found to have meat on the claws from the previous night's usage.
      • Corrective Action(s): All equipment must be properly cleaned and sanitized after each use. Equipment was cleaned and sanitized at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Three packages of raw meat, unwrapped were stored in a box and on a shelving unit.
      • 2) Two bottles of sanitizer were much greater than 400ppm
      • Corrective Action(s): 1) Ensure foods are stored in a sanitary manner and protected from potential contamination.
      • 2) Quats sanitizer must be maintained between 200ppm to 400ppm. Concentrations in excess of 400ppm are considered toxic. Quats sanitizer was properly filled and tested at 200ppm at the time of inspection.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Unfinished wood was lining a shelving unit in the walk-in cooler. Wood was found to have visible mould growth.
      • Corrective Action(s): All surfaces must be smooth, non-absorbent, and easily cleanable. Replace unfinished wood with a suitable material.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Meat department uses both bleach and Quats sanitizer and spray bottles do not distinguish between the two.
      • Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Deli slicer components were disassembled and stored under packages of raw meat.
      • Corrective Action(s): Ensure equipment is stored in a sanitary manner to prevent potential contamination of cleaned and sanitized equipment. Equipment was washed and sanitized 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): Meat slicer was found to have food debris on the sharpening guard and arm.
      • Corrective Action(s): Ensure slicer is properly 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
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walls and chest freezer by the deli slicer were found to have meat/blood debris,
      • Corrective Action(s): Ensure all surfaces and walls are cleaned on a regular basis and facility is maintained in a sanitary condition. Excess build-up of food debris may also result in potential pest attraction.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelving units in the walk-in cooler were 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
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no sanitizer available in the meat preparation area.
      • Corrective Action(s): Staff filled up buckets and bottles with 200 ppm QUATS from the dispenser at the time of inspection. Ensure sanitizer is always available in all food preparation areas. All counters and food contact surfaces must be sanitized every 2 hours or after each use.
      • Violation Score: 5
  11. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Pail of pink solution had no detectable Quats sanitizer.
      • Corrective Action(s): Quats sanitizer must be at 200ppm to allow for proper sanitizing of food contact surfaces and equipment. Pail was emptied and refilled with 200ppm Quats sanitizer at the time of inspection.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle was unlabelled.
      • Corrective Action(s): Ensure all containers are properly labelled to identify the contents and to prevent accidental mixing and or misuse of chemicals. Containers must be relabelled as needed.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor tiles are badly cracked; some are missing; grout missing in several areas.
      • Repair.
      • Corrective Action(s):
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Premises has no hot water.
      • Water from hot tap only measures 27.5 degrees Celsius.
      • Closure order issued.
      • Corrective Action(s):
      • Violation Score: 25
  15. Routine Inspection

    1 infraction

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen meat was being thawed under cold stagnant water and the staff member mentioned that they change the water every hour. Note: Meat temperature was at or below 4 degrees C.
      • Corrective Action(s): Ensure frozen meat is thawed to 4 degrees C or less and the cold water is changed at least every 30 minutes. Staff member changed the cold water at the time of inspection.
      • Violation Score: 1

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