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Hannam Supermarket Metrotown - Deli

5609 Imperial St, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Hannam Supermarket Metrotown - Deli has been inspected 5 times by Fraser Health Authority since July 15, 2025. The most recent inspection, on July 29, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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 November 18, 2025. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 July 29, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on February 17, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • 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 and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 18, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 July 15, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

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.

5 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Deli Handsink in front of Walk-in cooler -paper towel dispenser empty
      • Corrective Action(s): Replenish dispenser
      • Ensure ALL designated handsinks are adequately stocked
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food preparation tables in front of cooking line are noticeably dirty and appears have not been cleaned/sanitized in awhile
      • Corrective Action(s): Clean and sanitize regularly throughout the day and as needed
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: -operator is not using their speed racks for cooling but taking up table space instead in the main kitchen -of note the Soy Chicken cooling down
      • -Some of the front cooling vents at fridge retail are being covered by foods
      • Corrective Action(s): -Use your speed racks and baking pans with food layers 1 to 3 inches -to free up your limited kitchen counter space
      • -do not cover the air vents for your retail fridges -that is the air curtain and will impede cool air circulation
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pork base broth in Walk-in cooler measured at 34 deg C
      • Operator indicates broth was cooked about 2.5 hours ago
      • Corrective Action(s): Operator placed the two ice wands in the broth and brought it out of the fridge
      • Do not place hot items into the fridge >20 deg C
      • Follow proper cooling methods:
      • STEP 1:
      • 60 deg C to 20 deg within 2 hours using your ice wands/ice baths
      • STEP 2:
      • 20 deg C to 4 deg C within 4 hours place into the fridge
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A few open bulk food bags only cinched at the opening
      • Corrective Action(s): Place open bulk food bags into your rodent proof containers
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked sweet potato hot holder in use -temperature only 40 deg C
      • Corrective Action(s): Operator to adhere to < 2 hour storage in this unit operator to adjust when to discard after -operator will be writing directly on the to-go containers
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hot food station out in the retail area for hot held foods (hot holding table) -customers order and worker packs the food in to-go containers for 1-2 hours during lunch time (none at time of inspection)
      • There is no handsink available for practical use -this station will need to be move closer to the handsink
      • Corrective Action(s): Move the hot food station closer to the handsink -options showed --> will check on the follow-up inspection
      • NOTE: the permanent location of the hot food station is currently occupied by the Bungeoppang station while the mobile food cart is being finished in approximately 2 months in August
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: -Raw meats in the Deli Walk-in cooler stored next to ready-to-eat foods.
      • -Shell eggs stored above ready-to-eat foods as well
      • -Large pot of base broth (non-PHF) at 70 deg C stored in Walk-in cooler
      • Corrective Action(s):
      • Store raw meats/seafoods/eggs down and away from ready-to-eat foods
      • Do not store foods above 20 deg C in the fridges otherwise everything will increase in temperature
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The meat cutting and deli kitchen areas are too cluttered
      • Foods are being stored on the ground
      • Items such as disposables are taking up all the shelf space
      • food preparation space is being occupied by ware that should be stored away on the shelves
      • One of the small preparation coolers was moved thereby restricting movement within the kitchen
      • Corrective Action(s): Reduce the clutter in these areas and emphasise usage for food preparation and food storage of items used daily
      • Do not move equipment around and abide your approved floor plan
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Reduce clutter in meat cutting and deli kitchen areas
      • Corrective Action(s): Remove any goods that are only used sparingly (not on a daily basis) to other storage areas
      • Violation Score: 3

Nearby inspected facilities

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