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Hannam Supermarket Prep Kitchen (Burnaby)

106 - 4501 North Rd, Burnaby · Restaurant

21 inspections

  1. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Pork hocks cooling on tray
      • Corrective Action(s): Use cooling wands as per your food safety plan. Do not "forget" to use them. The cooling curve (60-20C in 2 hours or less, and from 20-4C in 4 hours or less) is posted on your wall - ensure that you follow this.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable slicer has food debris within
      • Corrective Action(s): Clean and sanitize vegetable slicer
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink closest to entry point lacks paper towels
      • Corrective Action(s): Ensure that all handsinks are stocked with soap, paper towels, hot and cold running water. Paper towel dispenser refilled at time of inspection.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris throughout kitchen
      • Corrective Action(s): Clean and sanitize kitchen
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Eggs for taiyaki station stored on top of cart.
      • Corrective Action(s): Store all eggs inside prep cooler until use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in cooler has pooling water and mouldy cardboard
      • Corrective Action(s): Remove mouldy cardboard and ensure water does not pool
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan not received for Korean egg bread
      • Corrective Action(s): Submit food safety plan
      • Violation Score: 1
  3. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Pork hock piled on cart measured 30C in walk-in cooler; staff stated that it was made about 2 hours ago
      • Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Staff began to cool with ice packs at time of inspection.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): MIso soup, beef tongue held at 55C due to customer complaint that food was too hot.
      • Corrective Action(s): Despite customer complaint, food must be held at 60C or hotter.
      • Violation Score: 15
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice soaked in water left in rice cooker. Staff stated it was on an electrical timer to be cooked in the morning prior to staff arriving.
      • Corrective Action(s): Do not leave soaked rice in rice cooker overnight.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in prep cooler nearest to customer area measured 7C
      • Corrective Action(s): Repair or replace cooler so it achieves and maintains 4C
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Miso soup, soondae and pork measured 45-50C in hot holding unit
      • Corrective Action(s): This unit is not for warming food up. Food must be heated to at least 74C before being hot held at 60C
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Inside of coolers had food debris
      • Corrective Action(s): Clean and sanitize coolers
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 13 pork hocks noted at 20C. Staff stated the hocks had been made at 11:00am (corroborated by time stamps printed on price tags). The time is now approximately 14:30.
      • Corrective Action(s):
      • Discard pork hocks.
      • Food must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours or less.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) 8 cream buns (soboro), 2 mammoth noted at room temperature. Buns are from Good Morning Bakery at 320 North Rd. Documentation not available at time of inspection to prove that these buns are able to be sold at room temperature. Buns received by facility at around 11am.
      • 2) Food in second prep cooler by prep kitchen measured about 10C; ambient temperature measured about 16C
      • Corrective Action(s):
      • 1) Buns on hold in grocery walk-in cooler until documentation can be provided.
      • 2) Foods moved to working coolers. Repair or replace cooler
      • Violation Score: 15
  8. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): First two display coolers outside of prep kitchen measured 7-8C
      • Corrective Action(s): Repair or replace coolers. Move food to working coolers.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Soondae measured 43C in hot holding unit
      • 2) Various foods in hot holding case measured 30-40C
      • Corrective Action(s):
      • 1) Foods must be re-heated to 74C or hotter
      • 2) Hot case must already be at 60C prior to any re-heated foods being placed inside
      • Discard foods.
      • Violation Score: 5
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Soup in small containers noted at 40C at beginning of inspection at 3pm. Staff stated that cooling had begun an hour before the inspection began, and would be cooled to 20C in an hour.
      • Corrective Action(s): Soup has not reached 20C by 4pm. Discard. Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • 1) No measureable sanitizer in either of two sanitizer buckets. Coffee machine was on top of one of the sanitizer buckets.
      • 2) Gimbap sushi machine only cleaned and sanitized once a day
      • 3) Vegetable shredder and large pots only rinsed with water, no soap nor sanitizer used.
      • 4) Rice scoop in stagnant water.
      • 5) Wiping cloths not stored in sanitizer when not in use.
      • Corrective Action(s):
      • 1) Use a sanitizer solution of 200ppm quats or 100ppm chlorine
      • 2) Gimbap sushi machine should be washed, rinsed and sanitized every four hours.
      • 3) Vegetable shredder must also be washed, rinsed and sanitized, not only rinsed.
      • 4) Rice scoop should be stored in ice water. Ice water needs to be replaced when it melts, and the scoop and container washed every four hours.
      • 5) Wiping cloths must be stored in sanitizer when not in use.
      • Violation Score: 25
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Some staff did not change gloves between tasks (changing garbage bags to preparing food).
      • Corrective Action(s): Staff directed to change gloves and educated on glove use.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Pork and frozen fish being thawed in stagnant water.
      • Corrective Action(s): Frozen items must be thawed in cooler overnight or under cold running water.
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door open to loading bay (open to back alley).
      • Corrective Action(s): Keep back door closed when not in use.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Packing tape and tuck tape used on rice cookers throughout facility.
      • Corrective Action(s): Remove tape. This is not an easily cleanable material.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher is unable to reach 71C at final rinse cycle. Dishwasher consistently read 64-65C over five runs.
      • Corrective Action(s): Repair or replace dishwasher.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sanitizer dispenser at the sinks adjacent to the dishwasher had 0 ppm Quats sanitizer when tested. A technician was called during the inspection and it will be repaired tomorrow.
      • Corrective Action(s): Repair within one week. Operator instructed to use a 1 tsp per liter bleach solution as an alternative until it is repaired.
      • Violation Score: 9
  13. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): A high temperature dishwasher was installed beside the existing 3-compartment sink without a health approval.
      • Corrective Action(s): Any addition in equipment or a layout change must go through a health approval process first. The dishwasher was tested during the inspection. 74.5 C was detected during the final rinse cycle. Please notify the City of Burnaby Plumbing Department immediately.
      • Violation Score: 1
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed dirty wiping rags on food counters. Sanitizers were only available in spray bottles.
      • Corrective Action(s): Bacteria can grow on dirty rags when not washed and sanitized after use. Provide a sanitizer bucket filled with 200ppm Quat solution to wiping rags after use. Change the sanitizer buckets as needed (every 2-3 hours). Provide at least 3 sanitizer buckets in the deli prep kitchen: a. kimchi production area b. kimbab station c. pork hock cutting station
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Noted all staffs in the kitchen were wearing gloves. Did not notice any handwashing practice by kitchen staff during inspection.
      • Corrective Action(s): All staff must ensure change a pair of gloves between incompatible activities such as handling garbage after touching food. They must wash hands using soap and paper towel when changing gloves.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed kitchen staffs were tasting kimchi over the finished kimchi product.
      • Corrective Action(s): This is not an acceptable method of tasting food. Do not taste food over any other food products as this can cause contamination. Transfer food into another sampling bowl or plate to taste away from the food production area.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The kitchen floor requires re-grouting and re-painting.
      • Corrective Action(s): Schedule for repair. Given 2 months
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Pork hock marinade is prepared and used, cooled down then re-used one more time. A large volume of the marinade was "cooling" in the back storage area in a large pot with the lid on. Temperature of the marinade was 70 degC after 1.5 hours.
      • Corrective Action(s): The marinade is NOT being cooled down properly. It should be cooled in the kitchen first of all, not the back storage area. It should be portioned into shallower pans for cooling or staff should be using a cooling wand. The marinade must be cooled from 60 degC to 20 degC within 2 hours and from 20 degC to 4 degC within 4 hours.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Kimbab is prepared on order. However, all the ingredients used to prepare the Kimbab is being stored at room temperature on the counter. This is no different than making the kimbab and storing it at room temperature!
      • Corrective Action(s): All the kimbab ingredients have to kept refrigerated under 4 degC at all times. You can use the prep cooler inserts for this.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Pork hocks, and other foods are being hotheld at 50 degC. The warmer does not have a doors so the hot air is continuously escaping.
      • Corrective Action(s): Replace the warmer with one that has doors as discussed. Foods (not the metal shelves of the warmer) must be at 60 degC or higher
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required.
      • Corrective Action(s): Don't overstock products in the back as this provides nesting areas for mice. Items must be easily removeable for cleaning. Clean the shelves inside all the coolers. Get the exhaust hood serviced.
      • Violation Score: 3
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed staff washing dishes in the 2-compartment sinks and they weren't sanitizing the dishes.
      • Corrective Action(s): Dishes are to be washed in the 3-compartment sink ONLY. Staff must wash with soap in the 1st compartment, rinse in the 2nd compartment then sanitize the dishes (for at least 2 minutes) in the 3rd compartment of the sink before airdrying. DO NOT RINSE THE DISHES WITH WATER AFTER SANITIZING. Train all the staff in these procedures.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required
      • Corrective Action(s): Clean the doors and door frames of all the coolers.
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Foods in the display cooler are not being cooled properly. Several food items were above 4 degC despite being in the cooler for 4 hours. There were foods from 2 days ago that were above 4 degC.
      • Corrective Action(s): Several of the food items were discarded. Foods must be cooled from 60 to 20 degC (room temperature) within 2 hours and from 20 to 4 degC within 4 hours. Cool the foods in a closed fridge rather than the display case as discussed. Submit a cooling curve. Any foods that are not at 4 degC or below after 4 hours in the cooler must be discarded.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods in the warmer were at 55 degC. This is too low.
      • Corrective Action(s): Always store foods above 60 degC in the warmer as discussed. Thermostat adjusted during the inspection.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Imitation crab was being thawed inside the handsink in the front.
      • Corrective Action(s): Thaw foods in the cooler or under running water. Do not block handsink at any time.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Both managers that have FS level 1 were away at a workshop.
      • Corrective Action(s): In the manager's absence, at least one staff member on-site must have FS level 1 certification.
      • Violation Score: 1
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Pork hocks that were dated Sept. 3 were still being kept on the kitchen counter today. Manager claimed they were going to discard these, but got too busy.
      • Corrective Action(s): In order to be able to keep foods out at room temperature for 4 hours, all the conditions on the letter that was issued have to be followed at all times, otherwise the approval to do this will be revoked. After 4 hours, remove foods that have "expired" and discard these. Keep track in log sheet as required.
      • Violation Score: 15
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There's a gap underneath the door leading into the storage area through which mice can get through.
      • Corrective Action(s): Provide a door sweep under this door.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler # 3 is at 10 degC
      • Corrective Action(s): Move all foods into other coolers. Get this unit fixed. It must be able to maintain a temperature of 4 degC or below.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The paper towel dispenser have fallen off the wall at the sink by the kitchen entrance.
      • Corrective Action(s): Re-mount the paper towel holder on the wall
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Manager on duty did not have Foodsafe Level 1 certification
      • Corrective Action(s): There has to be at least one person on shift at all times with FS level 1 certification. The other manager's FS certificate has expired.
      • Violation Score: 1
  21. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Marinade was cooling at room temperature. Temperature of the marinade was 63 degC and it was taken off the stove an hour ago.
      • Corrective Action(s): As discussed, buy some cooling wands and use these for cooling large batches of liquids.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mice droppings observed in the dry storage room. There was open bait placed in the dry storage room.
      • Corrective Action(s): Do not use open bait as discussed. A pest control company is on contract. Continue with the contract. Clean droppings with bleach as soon as you see them. Keep monitoring. Do not leave packages open in the dry storage room.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some general cleaning required.
      • Corrective Action(s): Clean doors of all coolers. Get the exhaust hood serviced as required.
      • Violation Score: 3