INSPECTION REPORT Health Protection AHEN-AFJVUX

PREMISES NAME T&T (Surrey) Supermarket		Tel: (604) 930-2388 Fax:
PREMISES ADDRESS 101T - 15277 100th Ave Surrey, BC V3R 8X2		INSPECTION DATE November 9, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat was stored above 12 degrees C for more than 2 hours and sliced black winter melons were placed in a grocery cart at room temperature in the produce preparation area. Corrective Action(s): The meat was discarded. The melons were transferred into the produce walk-in-cooler. It was discussed with the store manager that sliced melons must be stored at 4 degrees C or less. The manager mentioned that they would have the sliced melons placed on the produce display cooler at 4 degrees C or less. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat was observed being thawing at room temperature. Corrective Action(s): Re-train staff to ensure that frozen meat is thawed under cold running water or in the cooler at 4 degrees C or less. Do not thaw meat out at room temperature. The meat above 4 degrees C for more than 2 hours was discarded. Violation Score: 1

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

Comments

Meat department: -Coolers were 4 degrees C (40 degrees F) or less. -Freezer temperatures were satisfactory. -200 ppm QUATS sanitizer was available in the bucket. -Handsink was supplied with liquid soap, hot and cold running water, and paper towels. -A sanitation plan specific to the meat department was available on-site. -A general food safety plan for receiving, storing, and preparing food applicable to meat items was available on-site. -Meat slicers and grinders are washed and sanitized every 4 hours according to the operator and sanitation written procedures. NOTE: Renovations are expected to the meat department around February 2017. The store manager mentioned that they may remove a wall, re-locate preparation tables, and add an additional handsink near the meat service area. Ensure 3 hard copies are provided to the area E.H.O. to seek health approval prior to changing the floor plan. Produce: -Coolers were 4 degrees C or less. -Handsink was supplied with liquid soap and paper towels. General Store: -Display coolers were 4 degrees C or less. -Walk-in-coolers (meat, dairy, and produce) were 4 degrees C or less. -Freezer and walk-in-freezer temperatures were satisfactory. -A pest control program was in place via Steritech. -No baby food is sold according to the store manager. NOTE: Update the defrost cycle times on the temperature record sheets for each department to the reflect the hour change.