INSPECTION REPORT Health Protection DSEA-AC7V9G

PREMISES NAME T&T (Metrotown) Asian/Western Deli		Tel: (604) 436-4881 Fax: (604) 436-0717
PREMISES ADDRESS 147 - 4800 Kingsway Burnaby, BC V5H 4J2		INSPECTION DATE July 25, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Herman Poon		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Products in the upright cooler (central) measured 11C. Corrective Action(s): Products had been packaged and been put in the cooler < 2 hours ago. Products moved to other cooler units in the facility. Ensure that all cold potentially hazardous foods are stored < 4C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler (Central) not capable of holding contents <4C Corrective Action(s): Repair technician called. Do not use this cooler until it is repaired and capable of maintaining contents <4C at all times. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

=Handwash stations stocked with liquid soap, paper towels, and hot/cold running water. Waste bins do not have covers. =Corner upright cooler (4C), undercounter coolers 2C to 3C in 4 units), viet sub prep cooler 2C, bubble tea prep cooler (3C), cold item buffet (3C), heat-to-serve display (0C), cold dish display (4C), and bubble tea display (2 units both at 2C) measured < 4 degrees C =Hot holding display (72C) measured > 60 degrees C =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Wiping cloths stored in sanitizer solution at 200 ppm QUATS =General sanitation was satisfactory at the time of inspection =General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. =No evidence of pest activity noted at the time of inspection =Staff hygiene was satisfactory at the time of inspection =Staff FOODSAFE certification verified =Permit posted in a conspicuous location