INSPECTION REPORT Health Protection JGUU-CNVS4Q

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 9, 2023	TIME SPENT 2.25 hours
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 = 25

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Note: Every temperatures were measured internally. Kitchen hot holding unit: - Cooked chicken (1.5 tray full), 39.6C - Cooked ribs (1 large bowl), 35C - Deep fried bean curd (1 large bowl), 35C Self serve hot holding unit: - Deep fried fish (1 tray full), 35.7C Display BBQ meat hot holding unit (whole meat): - BBQ pork (2 trays full), 46.8C and 54.1C - BBQ chicken (whole, 1 tray full), 47.5C - Sausage (2 long links), 51.8C - BBQ Lamb (2 ribs), 45.4C - Soy sauce based sauce (1 cup), 45.7C Display BBQ meat hot holding unit (sliced and packaged): - 20 containers of variety of BBQ meats, temperature averaged out ~45C. Cooked 2-3 hours prior to the inspection. Packaged 0.5-1 hour prior to inspection (based on protein cook log and label on the package). The manager discarded every potentially hazardous foods in temperature danger zone (4C - 60C) as per their food safety plan. Corrective Action(s): Violation Score: 25

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted: Hand washing stations fully equipped with hot and cold running water, liquid soap and paper towels. General sanitation is adequate. Coolers measured at 4C or less. Freezers measured at -18C or less. Temperature log available and in use. No sign of recent pest activity noted at this time. Food contact surface sanitizer measured at 200 ppm QUATs as per test strips. In use utensils are in a clean empty container and changed every 2 hours. Food Safety Plan for hot holding was reviewed at this time with the manger. Unannounced follow up inspection to be conducted.