Fraser Health Authority



INSPECTION REPORT
Health Protection
AFOK-BMCRND
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
March 3, 2020		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Herman Poon		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 10
Critical Hazards: Total Number: 2
204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): A newly beef brisket radish was not reheated properly. Internal temperature of the food product varied from above 74C to 66C.
Corrective Action(s): To prevent cold spots within the food product after it has been reheated from the steamer, ensure to stir the food and to conduct varies spot check within the food. Do not rely on the infrared gun as this only provides a surface temperature. A probed thermometer must be used.
Violation Score: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Sweet and sour pork & beef radish displayed on the self-serve hot holding unit only had an internal temperature of 48C. According to temperature logs, food products were just placed into the unit 30 minutes prior to inspection.
Corrective Action(s): Food products were reheated at the time of inspection. Ensure hot foods intended for being displayed in the hot holding units are stored immediately in a preheated hot holding unit.
Violation Score: 5

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 and the following were noted:
All cooler units less than or equal to 4C.
Freezer units at -18C.
BBQ unit, dim sum steamer case, self-serve, dry hot holding units were at least 60C or above.
Temperature and time records kept for food products.
All food items stored at least 6 inches off the ground and properly covered.
General sanitation satisfactory.
Hand washing stations satisfactory.
No pest activity noted.
Quats dispenser at 200ppm. Test strips were available.
Ware washing sinks and prep-sinks were satisfactory.
Food items stored at least 6 inches off the ground and properly covered.

Note:
To help speed up the cooling process of cooked foods, the food should be portioned into smaller piece prior to being placed in cooler units as opposed to cooling the bulk food first then portion it.