INSPECTION REPORT Health Protection JGUU-C2AUX4

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 April 21, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Herman Poon		NEXT INSPECTION DATE April 23, 2021
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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Left side (when viewed from kitchen) hot holding unit's ambient air temperature was at around 40C. Internal temperature of ready-to-eat (RTE) foods in this hot holding unit ranged from 41.6C to 44.5C. Time stamp indicated that these RTE foods were packaged 3-4 hours prior to inspection. The following RTE foods were discarded due to time and temperature abuse: Dim sum 2 packs (quantity: 3) Roasted pork (quantity: 2) BBQ Rib (quantity: 1) BBQ Lamb (quantity: 2) Marinated chicken (quantity: 1) Sticky rice (quantity: 3) Dimsum combo A (quantity: 3) Taiwanese fried noodles (quantity: 2) Corrective Action(s): Violation Score: 25

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot holding unit's ambient air temperautre was measured at around 40C. The dial for the unit was set at high. The technician was called on site at the time of inspection. Corrective Action(s): Service the hot holding unit so that it can hold foods at 60C or higher at all time. Correct this by: April 23, 2021. Violation Score: 15

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

Comments

Hot deli self serve station: Temperature was measured at 60C or higher. Hot held foods are routinely rotated to maintain 60C or higher throughout the batch. Recommended to keep track of flipping hot held foods (record time and name of food being rotated). Sneeze guard is adequate. Single use gloves and hand sanitizer is required to access self serve station. Temperature log is available Kitchen: Hand washing station is fully equipped. Reviewed manual dishwashing procedure. Sanitizer dispenser dispensed 200 ppm QUATS as per test strips. QUATS test strip available on site. QUATS sanitizer measured at 200 ppm in sanitizer bottles. In use wiping towels are stored in QUATS solution. In use utensils are replaced every 2 hours. Temperature of coolers measured at 4C or below. Temperature of freezers measured at -18 or below. Pest control in place - Rentokil. Serviced weekly. Staff(s) with Foodsafe Level 1 on site. Hot holding units (other than one in violation section) General sanitation is adequate.