INSPECTION REPORT Health Protection FEMI-CQKMPZ

PREMISES NAME T&T (Coquitlam) Hot Kitchen		Tel: (604) 945-3818 Fax:
PREMISES ADDRESS 2740 - 2929 Barnet Hwy Coquitlam, BC V3B 5R5		INSPECTION DATE April 4, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 05, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 49

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): -No sanitizer was available in kitchen -A rag noted beside food storage in walk in cooler Corrective Action(s): -Ensure sanitizer is available in kitchen -Wiping rags to be washed, rinsed and store in a bucket of sanitizer between uses. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: -Observed staff washing pots containing raw meat and the sink. Improper washing and sanitizing noted. -Dishware were still wet and they were stored on top of each other -Hose sprayer nozzle was stored in the sink containing meat Corrective Action(s): -All dishwasher must be washed, rinsed, sanitized and air dry, train all staff with proper steps for manual dishwashing and washing , sanitizing of sinks after washing or defrosting of any raw animal origin products ( meat , chicken, fish...) Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station in front was blocked by a food cart at time of visit. Corrective Action(s): - Do not block any hand wash sink, hand washing sink must be accessible to use at all time. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Frozen lamb and chicken noted defrosting under cold running water without any protection (inside both two prep sink), water was splashing all around and on dry products containers under sink, cleaning hose noted inside one of the sink- repeated violation -Ribs noted drying in walk in cooler without cover and other meat products were stored under the rib drying rack. -Some food products noted without proper cover in coolers Corrective Action(s): - Defrosting using cold running water is to be done properly; frozen meat to be in plastic package/ or original packaging in a clean pot- NOT DIRECTLY IN SINK WITHOUT COVER - violation ticket will be on hold -Discard all dry products under sink -done at time of visit. -Do not leave the hose in the sink at any time - back flow issue and contamination -Do not store any food products under sink - Cover all food products properly Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up noted on ventilation hood above steamer , also dirt and mold noted in wall in walk in cooler wall, shelving, ceiling. Corrective Action(s): Clean the noted areas. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: -Noted cardboard being used to lined the walk in cooler rack, cardboard noted moldy -Noted meats in soaked cardboard boxes in walk in cooler Corrective Action(s): -Do not use cardboard to line the rack. Use material that can be washed and sanitized and that does not block the air circulation -Except for uncut vegetable all other foods should be stored in proper containers not cardboard boxes Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice build up noted in walk in freezer throughout . Corrective Action(s): Defrost and clean the ice build up. Ice build up will interfere with the freezer function and it is a risk for worker. Violation Score: 3

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

Comments

-Inspection conducted with student (leading) -Temp of all coolers and freezers are satisfactory -Temp of hot holding units > 60 oC -Accurate thermometers are available -Paper towel and liquid soap are provided at sink -Good personal hygiene (hair net, clean apron, proper hand washing) noted by food handler -General sanitation is ok Discussed the following: - Recommend to switch to deforsting meat in walk in cooler instead of under cold running water if you must then: 1. Dedicate on of the two prep sink for defrosting of frozen meat if needed 2. Do not store any foods under these sink to minimize potential contamination 3. Follow proper steps as mentioned ( keep frozen meat, chicken, .. in plastic package in a clean pot) -Dedicate seperate work tables for raw meat products, seafoods , vegetable and cooked foods to minimize cross contamination (pathogens and allergen ) Re: Antimicrobial treatment set up in sushi area- stop using it and send the information to be reviewed or if you already received any approval from any of health office please forward. All the above to be fully addressed before follow up inspection.