INSPECTION REPORT Health Protection AFOK-AZMTU5

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 June 11, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Herman Poon		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot foods kept in the BBQ case were not kept at a temperature of at least 60C. The following internal temperatures were recorded: - BBQ pork: 42C. - Soy sauce chicken: 33C. - BBQ duck: 42C. Foods within the BBQ case were all discarded. Hot foods kept in the back stand-up warmer were not kept at a temperature of at least 60C. The following surface temperature for the prepackage chopped ready to eat food products. - BBQ: 22C. Hot food warmer was not turned on. Foods in the back standup warmer were discarded. Fried fish products were not at 60C. Internal temperature of food product was as at 42C. Food product was discarded. Managment team needs to do a better job in ensure hot foods are kept at a temperature of at least 60C. This has been a repeated problem. Ensure probe thermometers are used to monitor food temperature at least every 2 hours. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: The practice for pooling of eggs was done for fried rice. Pooling of eggs is not permitted as it increases the risk of Salmonella. All cracked eggs must be used for 1 batch of food product and not for multiple batches. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: All hand washing station satisfactory. Foods kept in the steam table, enclosed hot food case, and dim sum unit were all above 60C. All cooler at 4C Freezer units at -18C. 3 compartment sink satisfactory. Quats sanitizer at 200ppm. Food items properly covered and stored at least 6 inches off the ground. No pest activity noted. Pest reports were available.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AFOK-AZMTU5
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment