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Hannam Supermarket Restaurant

1 - 15357 104th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Hannam Supermarket Restaurant has been inspected 20 times by Fraser Health Authority since December 31, 2018. The most recent inspection, on July 15, 2026, recorded 2 infractions.

6 of 20 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, Food temperature control 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 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 8 times across 7 separate inspections, most recently on January 14, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 5 times across 5 separate inspections, most recently on July 17, 2024. 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 4 times across 4 separate inspections, most recently on January 9, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on July 15, 2026. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • 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 15, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

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.

20 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Far handwash station soap disperser was broken.
      • Corrective Action(s): Replace soap dispenser to ensure staff can properly washing their hands. Handwash station on adjacent area can be used until the soap dispenser is replaced
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Quats sanitizer spray bottle was unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents. Spray bottles will need to be checked regularly and relabelled as needed.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have dried food debris under the blade
      • Corrective Action(s): Ensure the mandolin is properly disassembled for cleaning and sanitizing after each use to prevent potential contamination of foods. Mandolin slicer was properly washed and sanitized at the time of inspection.
      • Violation Score: 5
  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): No sanitizer was available in the kimbap area.
      • Corrective Action(s): Ensure each food preparation area is supplied with a food grade sanitizer to allow for proper sanitizing of food contact surfaces. Quats at 200ppm was placed in the kimbap area at the time of inspection.
      • Violation Score: 5
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: A slicer which is no longer used was stored on-site.
      • Corrective Action(s): Remove equipment from the facility which is no longer used for operations.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A bag of sugar was stored on the floor in the dry storage area.
      • Corrective Action(s): Ensure all foods are stored off the ground and protected from potential contamination. Bag of sugar was removed from the floor at the time of inspection.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of mayonnaise used today at 1130am was stored at room temperature at approximately 1230pm. Mayonnaise was labelled refrigerated after opening.
      • Corrective Action(s): Ensure foods labelled refrigerate after opening are stored at 4C to prevent the growth of pathogens and/or the formation of toxins. Mayonnaise was placed in a cooler at 4C at the time of inspection.
      • Violation Score: 5
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Slicer blades were found to have dried carrot debris on the blades.
      • Corrective Action(s): Ensure staff properly clean and sanitize equipment after use to prevent potential cross contamination. Equipment may require additional soaking or a brush is required to remove debris.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer dispenser was dispensing over 400ppm (over 500ppm on the operator's test strips) - concentration could not be determined. Solution was diluted approximately 3 part water: 1 part dispensed solution to obtain 200ppm to 300ppm.
      • Corrective Action(s): Service the automatic sanitizer dispenser. Quats concentration in excess of 400ppm is considered toxic. Sanitizing solution at 200ppm to 300ppm was prepared at the time of inspection. Spray bottles refilled with 200ppm to 300ppm sanitizing solution at the time of inspection. Staff must check the sanitizer strength daily and verify it is maintained between 200ppm to 400ppm.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Quats sanitizer dispenser is unable to deliver 200ppm to 400ppm sanitizing solution.
      • Corrective Action(s): Service sanitizing solution and ensure it can deliver 200ppm to 400ppm.
      • Violation Score: 9
  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: Mayonnaise labelled "Refrigerate After Opening" was stored at room temperature and Kimbap was stored in a cooler ranging from 8C to 12C.
      • Corrective Action(s): Potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and/or the formation of toxins. Ensure the manufacturer's storage instructions are followed. Mayonnaise was placed in a cooler at 4C at the time of inspection. Kimbap was moved to a cooler at 4C.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable slicer was found to have dried carrot on the blades.
      • Corrective Action(s): Ensure all equipment is properly washed and sanitized after each use to prevent potential cross contamination. Slicer was cleaned and sanitized at the time of inspection.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member was observed scratching head and continued to handle food without changing gloves.
      • Corrective Action(s): Staff must adhere to good hand hygiene and properly wash hands/change gloves whenever they become contaminated. Staff changed gloves at the time of inspection. Review proper hand hygiene with all staff.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Cooked shrimp was stored uncovered in the cooler after the lunch rush period.
      • 2) Scoop was stored inside the rice containers.
      • Corrective Action(s): 1) Ensure foods are properly covered and protected from potential contamination. Shrimp was covered at the time of inspection.
      • 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Kimbap cooler ranged from 8C to 12C.
      • 2) Spray bottle was broken and was held with tape.
      • Corrective Action(s): 1) Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis.
      • 2) Ensure all equipment is maintained in good working order.
      • Violation Score: 9
  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Mandolin was found to have dried food debris under the blade.
      • Corrective Action(s): Ensure the slicer is properly disassembled for cleaning and sanitizing after each use. Slicer was cleaned and sanitized at the time of inspection.
      • Violation Score: 5
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Opened container of mayonnaise labelled "Refrigerate After Opening" was stored at room temperature.
      • Corrective Action(s): Ensure foods labelled "Keep Refrigerated or Refrigerate After Opening" are stored as per the manufacturer's instructions. Mayonnaise was placed in a cooler at 4C at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoop was stored in the rice container with the handle in contact with the rice.
      • Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was relocated at the time of inspection.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Manual slicers were found to have old food debris under the blades.
      • Corrective Action(s): All equipment must be properly disassembled and cleaned and sanitized after each use. Slicer blades were removed for cleaning and sanitizing at the time of inspection.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cooler unit was lined with cardboard.
      • Corrective Action(s): Discontinue the practices of using cardboard to line surfaces. All surfaces must be smooth, non-absorbent, and easily cleanable.
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Third sink (sanitizer sink) had 100 ppm QUATS. Sanitizer spray bottle had 100 ppm QUATS.
      • Corrective Action(s): Staff drained the sink and started re-filling the sink with 200 ppm QUATS. The sanitizer spray bottle was re-filled to have 200 ppm QUATS. Ensure sanitizer concentration is checked and the solution is replaced timely.
      • Violation Score: 5
  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable slicer was found to have dried food debris.
      • Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing after each use. Old food may require additional soaking to allow for proper cleaning. Slicer was washed and sanitized at the time of inspection.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer pails were unlabelled.
      • Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. Sanitizer pail was labelled at the time of inspection. Containers need to be relabelled as needed.
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small sushi prep cooler had been turned off. Several items were at room temperature including egg for sushi, prawns, tofu, etc. All discarded.
      • Corrective Action(s):
      • Violation Score: 5
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One tray of deep fried prawns cooled at room temp, no time tracking. 25.3*C.
      • Discarded.
      • Corrective Action(s):
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One display fridge 8*C. Repair/adjust.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes are washed in sanitized in cold water (hot water is available.) Use only hot water for washing dishes.
      • Corrective Action(s):
      • Violation Score: 15
  20. Routine Inspection

    0 infractions

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