INSPECTION REPORT Health Protection SMAW-BGSVEA

PREMISES NAME T&T Supermarket (Surrey) Deli/Kitchen Dept.		Tel: (604) 930-2388 Fax:
PREMISES ADDRESS 101T - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE October 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) David Zheng		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 50

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) A large amount of fried bean curd was left cooling in a large bowl and insert on the countertop with no time tracking. Internal temperature ranged from 22 to 35 degrees Celsius. Discarded all bean curd. 2) A small bowl of cooked beef in sauce was cooling on the countertop with no time tracking. 32 degrees Celsius internal temperature. Discarded. Corrective Action(s): Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A small tray of barbecued pork was left on the countertop, to be used for fried rice. 19 degrees internal temperature. Discarded. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Improper dishwashing observed. Employee was observed cleaning dishes with soapy water , but not using sanitizer afterwards. No sanitizer was prepared for dishwashing. Dishwashing must ALWAYS involve a sanitizing step, and the dishwashing sinks should be fully and properly set up for every dish washing session. 2) Improper two compartment sink method is posted for staff. Posted method involved using a bus pan for soaking in sanitizer. Corrective Action(s): Staff were corrected verbally. The proper method for dishwashing should always involve a proper set-up. For a 2 compartment sink there should be one sink full of soapy water and one sink full of sanitizer. The rinse step should be carried out by rinsing items under running water. The official sanitation plan is to be reviewed and a new approved method is to be posted. Of note, this is a repeat violation. Failure to correct this will result in progressive enforcement. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Dishwashing area is very crowded and this is contributing to the lack of proper dishwashing; There is nowhere to keep dirty dishes other than in the two compartment sink and this makes it hard to set up dishwashing sinks properly. Management must submit a plan to remedy this situation. Corrective Action(s): Violation Score: 15

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # SMAW-BELSMJ of Jul-29-2019 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Raw chicken was on counter, 12.9*C Discarded ~ 10 lb chicken. Correction:

Comments

General cleanliness level is OK. No sign of pests. Fridges are below 4 Celsius. Hot holding units are above 60 Celsius. Hand sink is stocked and working.