INSPECTION REPORT Health Protection ASIU-D2DSSW

PREMISES NAME T&T Supermarket #13 - Hot Deli Section		Tel: (604) 580-3168 Fax: (604) 580-2168
PREMISES ADDRESS 3000 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE February 12, 2024	TIME SPENT 1 hour
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

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) The following food items had an internal temperature between 50-55 deg C and were reheated since the time stamps indicated <1 hour - BBQ pork - Lamb ribs 2) The following food items had an internal temperature between 40-50 deg C and were discarded since the time stamps indicated >2 hours - Seafood dumplings - Shrimp dumplings Corrective Action(s): 1) Corrected during inspection: - Food items that had an internal temperature below 60 deg C and were stored in hot holding unit for less than 1 hour were reheated to temperature above 74 deg C. - Food items can only be reheated once and must be discarded if the internal temperature falls below 60 deg C again. 2) Corrected during inspection: Staff VOLUNTARILY discarded all food product that had an internal temperature below 60 deg C and time stamps indicated that they were hot held for longer than 2 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): 10+ mice droppings were observed in the dry storage area, underneath the shelving. Operator indicated that previous pest control report indicates the same findings and that this area is being monitored. Corrective Action(s): - Adequately clean and disinfect the above mentioned area - Identify any gaps and adequately seal them - Increase cleaning frequency of the above mentioned area - Continue with licensed pest control services Violation Score: 3

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

Comments

Routine Inspection Temperatures All cooler units registered a temperature <= 4 deg C All freezer units registered a temperature <= -18 deg C Hot holding unit registered a temperature >= 60 deg C (see exception - code 206) Hot holding temperatures are checked every 2 hours Adequate thawing procedures observed Sanitation Handwashing stations supplied with hot and cold running water, liquid soap and paper towel Sanitizer solution for manual ware washing registered at 200 ppm QUATs Sanitizer buckets with submerged wiping clothes registered at 200 ppm QUATs Overall sanitation is adequate General FoodSafe level 1 or equivalent requirement met Licensed pest control services in place (see code - 304) Time/temperature logs available for review