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T&T (Coquitlam) Sushi Preparation Area

2740 - 2929 Barnet Hwy, Coquitlam · Restaurant

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted a full tray and half of sushi roll at room temp temp > 21 oC
      • Corrective Action(s): - Operator stated these are about to be discarded. Discard temp abused products immediately
      • Violation Score: 15
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation (CORRECTED DURING INSPECTION): Noted frozen fish at room temperature being defrosted
      • Corrective Action(s): -Defrosting must be done at temp of <= 4 oC - in cooler or under cold running water in package
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): PHF temp in sushi table cooler was 11 - 14 o C
      • Corrective Action(s): Discard all PHF foods that been in this cooler - vegi and pickled vegi can be transferred to other cooler
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sushi table cooler temp 13 oC
      • Corrective Action(s): Repair the cooler to provide temp of < = 4 oC - send a report repair to the attention of area inspector- do not store any foods until temp is < 4 oC
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Noted staff are not washing cutting board and knives properly - not following the 4 steps of manual dishwashing
      • Corrective Action(s): -Proper steps of manual dishwashing must be followed : 1. wash 2. Rinse 3-Sanitize - air dry as per posted instruction
      • * lack of space for dry rack noted at sushi 2 comp sink
      • * Options :
      • 1. take them to kitchen and run them through dishwasher- if they are in continues food prep- every 2 hrs
      • if not after each food prep or changing food
      • 2. Follow the 4 steps and provide drying racks or dry them with paper towel before putting them back on shelves
      • Chose one of the above
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted exposed food products.
      • Corrective Action(s): Discard any exposed food products due to mice issues at the department.
      • -All dry foods to be stored in rodent proof containers, all fresh foods to be kept in cooler at all time.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Noted mice in sticky trap and mice dropping in several areas including counter, work table shelving, behind equipment (pictures are taken)
      • Corrective Action(s): -Clean and sanitize all dropping.
      • Violation Score: 15
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions