INSPECTION REPORT Health Protection JGUU-CSYTKJ

PREMISES NAME T&T Supermarket #13 - Sushi Section		Tel: (604) 580-3168 Fax: (604) 580-2168
PREMISES ADDRESS 3000 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE June 20, 2023	TIME SPENT 0.75 hours
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods in the sushi cooler 5 was discarded due to time and temperature abuse: - Cooked shellfish (100g) x 4 at 8.9C - Salmon Terriyaki Onigiri x 11 at 14.9C - Spiced mayo at 13.1C - Crab meats at 8.7 - 10.4C Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi cooler 5's ambient air temperature measured at 9-10C (depending on location). Corrective Action(s): Service/adjust the cooler so that it can keep potentially hazardous foods (PHFs) at or below 4C at all time. Do not store any PHFs until the unit is serviced. Violation Score: 3

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 (see an exception in the violation section). 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. Clean in place equipment observed to be in sanitary condition. Please contact your district health inspector if you have any questions regarding this report.