INSPECTION REPORT Health Protection FEMI-C88SFT

PREMISES NAME T&T (Coquitlam) Hot Kitchen		Tel: (604) 945-3818 Fax:
PREMISES ADDRESS 2740 - 2929 Barnet Hwy Coquitlam, BC V3B 5R5		INSPECTION DATE October 28, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Consultation inspection # FEMI-C87RSN of Oct-27-2021 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Partially cooked Duck received at 4 oC drying at temp of 15 oC - internal temp was measured at 14 oC Correction: Drying is to be done at proper temp of < 4oC - Send a copy of FSP for drying duck for review. Code 206 noted on Consultation inspection # FEMI-C87RSN of Oct-27-2021 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Internal temp of duck in hot holding unit 54 oC - temp are checked every 2 hours Correction: Reheat the food to >74 then transfer to hot table keep at minimum 60 oC - Ensure to follow food safety as discussed. Code 301 noted on Consultation inspection # FEMI-C87RSN of Oct-27-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Cutting board for duck and chicken are not being cleaned and sanitized properly Correction: If cutting board is used continuously for an extended period of time- it must be cleaned and sanitized ( 3 steps clean, rinse-sanitize) every 2 hours.

Comments

Noted foodsafety concerns are being addressed by the facility FoodSafe Co originator by arranging FoodSafe training session and over seeing the process. ** Ensure to train all food handler and monitor to ensure staff are following and implementing approved FSP.