INSPECTION REPORT Health Protection AHEN-AQHQLJ

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 August 23, 2017	TIME SPENT 2.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 24, 2017
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 = 31

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food, fruit cakes and buns with protein filling, baked earlier this morning were above 4 degrees C as they were stored in a cooler above 4 degrees C. Corrective Action(s): The Store Manager moved these food products to another display cooler and walk-in-cooler at or below 4 degrees C. Ensure all cold potentially hazardous food is maintained at or below 4 degrees C / 40 degrees F. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Egg tarts were measured below 60 degrees C (~38 to 40 degrees C internally) in the hot-holding unit and were baked less than 2 hours ago. Note: The hot-holding unit was above 60 degrees C. Corrective Action(s): Staff reheated the egg tarts to greater than 74 degrees C during the inspection and placed them into the hot-holding unit. Ensure all hot-held potentially hazardous food is maintained at or above 60 degrees C / 140 degrees F. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm QUATS sanitizer was measured in the bucket with wiping cloths. Corrective Action(s): Replace the sanitizer and wiping cloths throughout the day (e.g. every 2-3 hours) to maintain 200 ppm QUATS sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Knives were stored in a container with sanitizer inside it. Corrective Action(s): The knives in use were removed from the sanitizer during the inspection upon verbal direction by the district E.H.O. as this is an unacceptable method for storing in-use utensils. Acceptable methods for storing in-use utensils were discussed with the operator during the inspection and they had staff store the knives in a container of ice. Ensure the knives and container is washed, rinsed, sanitized, and air dried every 4 hours between use. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed on the floor in the bakery along the far back wall (near the shelving unit and wooden pallets). Note: The last pest control report was dated July 28, 2017 and another visit from Steritech is expected this month (within a week). The Manager mentioned that they would be switching to Ecolab next month and implementing a pest control program on a weekly basis. Corrective Action(s): 1. Clean all the affected areas with bleach water to remove the rodent droppings; Correct today. 2. Rewash all of the equipment/containers on the lower shelf and cover equipment overnight (e.g. dough mixer). 3. Sanitize all prep. surfaces each morning prior to use and after each use. 4. Email the district E.H.O. of Fraser Health a copy of the next pest control report. Keep checking for signs of pest activity each morning and evening, clean all affected areas to remove droppings, and seal all entry points. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: A display cooler for the cakes and display cooler for buns with protein filling was above 4 degrees C (~10 degrees C and 8 degrees C respectively). The Store Manager had called a technician to re-service the units. Corrective Action(s): Do not store any potentially hazardous food inside these coolers until they are maintained at or below 4 degrees C / 40 degrees F. Repair, adjust, and/or replace the coolers to maintain a temperature of 4 degrees C / 40 degrees F or less; Correct today. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The built digital thermometer for the baked bun display cooler was not in good working order as it displayed a temperature of 38 degrees F when in fact the cooler was above 40 degrees F based on the E.H.O.'s thermometers and the operator's mobile thermometer. Corrective Action(s): Place an accurate thermometer inside the display cooler so that staff may accurately monitor the ambient temperature and assure it remains at or below 4 degrees C / 40 degrees F. Violation Score: 1

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

Comments

Routine inspection was conducted for the bakery and deli. A visual inspection was also conducted for the store, meat and seafood department, to identify any signs of recent pest activity. Rodent droppings were only observed on the bakery floor at the time of inspection (see Code 304 for details). Ripped food packaging was not observed at the time of inspection in any department. A pest control program was in place via Steritech for the T&T and Food Court. The Store Manager mentioned that they will be switching to Ecolab for pest control in September 2017 and will implement a pest control program on a weekly basis via Ecolab for the T&T and Food Court. Bakery: Handsink was supplied with liquid soap, hot and cold running water, and paper towels. 200 ppm QUATS sanitizer was available from the dispenser. Other coolers were at or below 4 degrees C / 40 degrees F. Freezer temperature was satisfactory. Temperature records were up-to-date. 3 compartment sink was operational. NOTE: The renovations are planning to take place in October and the Store Manager mentioned that they would close the food premises during the renovations. Contact the district E.H.O. of Fraser Health once the renovations for are complete and prior to operating for business again. Deli: Handsink was supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler and other coolers were 4 degrees C / 40 degrees F or less. Walk-in-freezer and chest freezers were -18 degrees C / 0 degrees F or less. Hot-held food was 60 degrees C / 140 degrees F or hotter. Temperature records were being maintained.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AQHQLJ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment