INSPECTION REPORT Health Protection DKAL-C3U43F

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 June 9, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): A "clean" grater was found to be in unsanitary condition. The blades and grooves around the blades had build-up of food debris. Corrective Action(s): The grater was moved to the ware washing area. Ensure the grater and other similar equipment is dismantled before washing. The grooves and hard to reach areas provide an ideal environment for pathogens to grow. Ensure the blades are thoroughly cleaned and sanitized to prevent cross-contamination of food. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) There was no sanitizer available in any of the food preparation areas. Sanitizer buckets were turned over and kept under counters. 2) The sanitizer dispenser was not functional at the time of inspection. Sanitizer levels were non-detectable with the inspector's and operator's test strips. There appeared to be air bubbles clogging the tubes. 3) Dirty rags/wash cloths were left on food counters all around the facility. Corrective Action(s): 1) Operator filled up sanitizer buckets from the Deli dispenser for all food preparation areas at the time of inspection. All food counters were sanitized in front of the inspector. Ensure sanitizer is always accessible when food preparation is underway. Food contact surfaces should be cleaned and sanitized after each use or every 2 hours to prevent the growth of pathogens that can cause foodborne illness. 2) Operator will be using Deli's sanitizer dispenser for now. A technician was called at the time of inspection to repair the dispenser. Inspector will return to follow-up. 3) Operator moved all of the dirty rags in sanitizer buckets at the time of inspection. Ensure wash cloths are kept in sanitizer to prevent the growth of pathogens that can cross-contaminate food/food contact surfaces and cause foodborne illness. Violation Score: 25

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) A used nitrile glove was found on a counter near the walk-in cooler. 2) Bowls are used as scoops and stored in dry ingredient bins. 3) Opened liquid eggs container was kept right next to ready-to-eat icing, garlic butter, and other condiements in the walk-in cooler. Corrective Action(s): 1) Operator discarded the glove at the time of inspection. Do not store used gloves for re-use. This can cross-contaminate food/ food contact surfaces and cause foodborne illness. This is indicative of poor employee hygiene. 2) Do not use bowls in dry ingredient bins as bowls are handled irregularly which can cross contaminate the food when the bottom surface of the bowl touches the food. Use scoops for dry ingredients and store them outside the bin or on stands that prevents the handle from coming in contact with the food. 3) Operator moved the liquid egg containers to the bottom shelf of the cooler. Eggs are potentially contaminated food items that can cross contaminate ready-to-eat foods as they don't undergo further cooking to kill off the pathogens. Always store raw eggs and meat products on the bottom most shelves to prevent cross-contamination. Violation Score: 9

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

Comments

Routine inspection conducted. Temperatures: - Double door freezer: -21C - Double door cooler: 3C - Under-counter preparation cooler: 4C - Display coolers: <4C - Walk-in cooler: 2C - Walk-in freezer: -18C - One of the under-counter preparation coolers is not operational. It is used for general storage of non-PHFs and records. All cooling units had accurate thermometers. Sanitation: - Hand washing sink was adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. - Bread loaf cutter was being cleaned at the time of inspection. The blades were cleaned using a brush to get hard to reach areas - GOOD - 2-compartment sink had plugs. *see violations above* Storage: - Dry ingredients are stored in pest proof containers. - Items were labelled and covered inside coolers. - All food was stored off the floor. Pest Control: - No signs of pest activity noted at the time of inspection. - Facility is monitored by a professional pest control company. Administration: - All managers and supervisors have valid Food Safe level 1 certification or equivalent. - Temperature logs are up to date. - Pest control inspection reports are kept in records at the main office. COVID-19 Safety: - T&T corporate COVID-19 Safety plan is available on site. It has also been circulated via email and messaging services to all staff. - Temperature checks occur at the store entrance for all staff and customers. - Double masks are worn by most staff. - High touch surfaces are disinfected frequently. - Breaks are staggered. - Lunch room has dividers. - Maximum occupancy is posted in common staff areas. Signature not required due to the COVID-19 pandemic.