INSPECTION REPORT Health Protection JCHY-C4VSPU

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 July 13, 2021	TIME SPENT 1 hour
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): Inari, cooked tuna, and cooked salmon measured at an internal temperature of 11.3C, 7.3C, and 9.4C respectively in the stand-up cooler (i.e.: Sushi Cooler #5). Corrective Action(s): Discard the aforementioned items. All potentially hazardous foods (e.g.: sashimi-grade fish, inari, cooked fish, immitation crab meat, tamago, etc.) must be stored in a cooling unit able to hold an air ambient temperature of 4C or lower. 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: Stand-up cooler (i.e.: Sushi Cooler #5) measured at 10C air ambient temperature. Corrective Action(s): Service the stand-up cooler (i.e.: Sushi Cooler #5) to hold an air ambient temperature of 4C or lower. Corrected by: Immediately. Violation Score: 3

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

Comments

Routine Inspection conducted today. Refer to report#JCHY-C4VREJ for communicable disease compliance check. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. QUATs sanitizer buckets and dispenser measured at 200ppm. QUATs test strips available. 3-compartment and 2-compartment sink available. Display cooler and under counter coolers measured at 4C or lower. Temperature logs are well maintained. Sushi rice and sushi rolls are discarded at the end of the day. All sushi products in the display cooler are within best before date. Sushi making machine is in use at the time of inspection. Operator informed that the sushi making machine is cleaned and sanitized every 2-4 hours. No signs of pests observed. Premise has weekly pest control company (i.e.: Rentokil) to come in for pest control. NOTE: The following was observed by the District EHO after discussing with the Manager on Duty: -Inari, cooked tuna, and cooked salmon previously instructed to be discarded was retrieved from the garbage and stored in the stand-up cooler for possible re-use. Instructed and informed the Manager on-site to discard the Inari, cooked tuna, and cooked salmon again in the garbage and that the Inari, cooked tuna, and cook salmon may be possibly contaminated and must not to be scavenged for re-use. Observed the Kitchen Manager discarding the aforementioned items. Detergent was poured on top to prevent scavenging of the aforementioned food items. Ensure that weekly pest control reports are available on-site for review by District EHO. Overall, facility is well organized. Report emailed due to COVID-19 pandemic.