INSPECTION REPORT Health Protection AHEN-AZ3VCR

PREMISES NAME T&T (Surrey) Bakery		Tel: (604) 930-2388 Fax: (604) 276-1627
PREMISES ADDRESS 101T - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE May 24, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 30, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Hot-held egg tarts were below 60 degrees C (between 37 to 40 degrees C internally) in the bakery for less than 2 hours. Hot-holding unit was below 60 degrees C (near 50 degrees C) at the time of inspection. 2. Rice was at 41 degrees C in the rice hot-holding unit in the deli that was set to the "warm" (i.e. hot-holding) setting. Staff mentioned that the temperature of the rice was last checked around 12 PM (more than 2 hours ago) since it was made. *REPEAT VIOLATION* Corrective Action(s): 1. Staff reheated egg tarts to greater than 74 degrees C and increased the heat setting of the hot-holding unit to above 60 degrees C / 140 degrees F (i.e. actually measured near 155 degrees F). Reheating step can only be done once for hot-held food below 60 degrees C for less than 2 hours. All hot-held food must be maintained at or above 60 degrees C. 2. Rice in the danger zone (between 4 to 60 degrees C) for more than 2 hours was discarded. Ensure hot potentially hazardous food is maintained at or above 60 degrees C as this will prevent harmful bacteria from growing in the food and/or producing a toxin in the food that can cause foodborne illness. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pooling water was observed on the floor below the upright cooler in the deli near the 2-compartment sink. It could not be determined if it was a result of a leak from the cooler or plumbing. Manager stated that they will contact the maintenance person to check where the water may be leaking from. The food inside the cooler was in a sanitary dry condition and the cooler was at 2.3 degrees C. The custodian was able to clean the floor to remove the pooling water on the floor in the meanwhile. Corrective Action(s): Repair any leaks to ensure that water does not accumulate over the floor of the food service establishment; Correct within 2 days. Ensure the food premies is maintained in a dry and clean condition to prevent a potential water source for pests; Correct immediately. Ensure the food in the cooler is continued to be protected from contamination and maintained at or below 4 degrees C; Effective immediately. Violation Score: 3

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

Comments

Routine inspection conducted of Bakery & Deli: Handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. 200 ppm QUATS sanitizer was available in the spray bottles and bucket with wiping cloths. Clean knives were available on magnetic strips. Knives in use were adequately not stored in sanitizer. No signs of recent pest activity were observed at the time of inspection. No ware-washing was occurring at the time of inspection. Reminder: Ensure all food contact surfaces, equipment, and utensils are properly pre-scraped, washed, rinsed, sanitized, and air dried. Walk-in-cooler and other coolers were at or below 4 degrees C. Walk-in-freezer and other freezers were at or below -18 degrees C. Temperature records were in place for refrigeration units. All refrigeration units were equipped with thermometers. Ensure hot-holding temperatures of food are checked at least every 2 hours and temperature records are maintained. Note: Two hot-holding units in the deli were at or above 60 degrees C / 140 degrees F. Probe thermometers were available on-site. Floor and storage areas were in a clean condition at the time of inspection. Equipment in the bakery was stored off the floor. Note: FOODSAFE Level 1 certificates issued prior to July 28, 2013 expire July 29, 2018. Refer to www.FOODAFE.ca for information. The Operator and at least one staff member in the absence of the Operator in the bakery and deli is required to maintain valid FOODSAFE Level 1 / equivalent course training. A follow up inspection will be conducted.