INSPECTION REPORT Health Protection FEMI-CSH6SU

PREMISES NAME T&T (Coquitlam) Seafood Dept		Tel: (604) 945-3818 Fax: () 945-3828
PREMISES ADDRESS 2740 - 2929 Barnet Hwy Coquitlam, BC V3B 5R5		INSPECTION DATE June 2, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 08, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: -Poor cleaning/sanitizing are noted for cutting boards. -Wiping rags noted on counter. -Currently shellfish (crab and lobsters) are being cut/process on same board as fish without proper cleaning and sanitizing in between Corrective Action(s): -Clean and sanitize all cutting boards at least every 2 hrs if in use continuously. -Rinse and store all wiping rags in a bucket of sanitizer -Separate cutting board to be used for shellfish to prevent cross contamination involving allergen- label the area Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing sink in front was blocked. Corrective Action(s): Hand washing sink must be accessible at all time for staff to use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Poor cleaning is noted in whole facility, accumulation of algae noted in live tanks surfaces. Corrective Action(s): Deep clean Violation Score: 9

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

Comments

-Walk in cooler <4 oc , Walk in Freezer <-18 oC -All refrigerations units <4 oC -UV light- ensure they are changed as required. -Temperature of Fish Holding tanks are satisfactory (4 oC) -Pest control company is in place -Seafood/shellfish tags are available -Quats sanitizer at 200 ppm ** Ensure to keep temp log sheet up to date ** Do not cut/process shelfish on same cutting board as fish to prevent cross contamiantion involving allergent All noted issues to be addressed before follow up. No signature is obtained, a copy of report will be send via email later.