INSPECTION REPORT Health Protection AHEN-AFJU8T

PREMISES NAME T&T (Surrey) Bakery		Tel: (604) 930-2388 Fax: (604) 276-1627
PREMISES ADDRESS 101T - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE November 9, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): The upright white cooler (used to store cakes) was ~7 degrees C. Temperature records indicated that it was 4 degrees C or less earlier today. Corrective Action(s): The cakes inside this cooler were removed and transferred into another cooler at 4 degrees C or less at the time of inspection. The bakery cooler temperature returned to 0.8 degrees C (4 degrees C or less) after it was re-serviced by the maintenance personnel during the inspection. Violation Score: 3

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

Comments

Bakery: Handsink was supplied with liquid soap, hot and cold running water, and paper towels. Other coolers were 4 degrees C (40 degrees F) or less. Freezer temperatures were satisfactory. Hot-held foods were 60 degrees C (140 degrees F) or hotter. NOTE: A frozen cheese loaf was stored at ambient temperature (ingredients: eggs, cheese, and milk). This food product was transferred into a display cooler. It was discussed that a test of shelf stability (Water activity < 0.85 and pH < 4.6) must be provided for any potentially hazardous foods that are to be kept at room temperature. 200 ppm QUATS sanitizer was available in the bucket near the 3-compartment sink. Reminder: Ensure 200 ppm QUATS sanitizer is also available in a bucket near the preparation table on the other side as well. The aluminum trays were no longer being used and were replaced with single-use disposable items for baking goods. The wooden tables were replaced with steel tables. NOTE: It was mentioned that the floor will be upgraded to epoxy flooring next year. Ensure the areas under renovation (e.g. bakery) remains closed during the renovations until they are completed. In addition, the cake display coolers will be replaced with new display coolers according to management. The upright cake cooler will also be replaced with a new cooler according to management. No changes to the floor plan are expected. Deli: Handsink was supplied with liquid soap and paper towels. The handsink was not obstructed. Coolers were 4 degrees C (40 degrees F) or less. Freezer temperatures were satisfactory. Hot-held foods were 60 degrees C (140 degrees F) or hotter. 200 ppm QUATS sanitizer was available.