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T&T Supermarket #031 - Hot Food Service

100 - 19705 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

T&T Supermarket #031 - Hot Food Service has been inspected 12 times by Fraser Health Authority since November 3, 2021. The most recent inspection, on July 16, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on May 12, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on May 8, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on May 8, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 23, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One item (meat) in hot holding unit behind the counter at 46C, food immediately reheated before lunch time service
      • Corrective Action(s): Ensure food is probed and either cooked or reheated to 74C before placing in hot holding unit
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several trays of sushi out at room temperature
      • Corrective Action(s): Once a tray is complete it should be placed in the cooler so food is not out at room temperature
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lots of food out at room temperature waiting to be prepared including:
      • -4 trays of sushi rolled and on trays at room temperature waiting to go in the fridge
      • -4 bus pans of raw chicken waiting to be cooked, including the bus pan that was found hidden on the floor under the cookline
      • -Multiple trays, bus pans precut fish for sushi out at room temperature. One bus pan had an ice pack in the bottome but had 4 lays of prepared fish and styrofoam trays on top of the ice pack.
      • Corrective Action(s): Only take a small amount of food out of the cooler, to prep, package or cook at a time. Then get another container out, this avoids having the food out at room temperature, in the danger zone for too long.
      • -Ice packs under food only works for one layer of packaging or in an enclosed container/cooler.
      • -All food was put away and practices were discussed with manager and staff
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding unit on sales floor, had many packages stacked on top of each other.
      • Corrective Action(s): The hot holding unit was at an air temperature of 45C because the airflow was blocked. Do not over fill the hot holding unit. The internal temp was above 60C as the food was just placed in the warming unit but the unit needs to be monitored and air flow needs to be maintained.
      • Violation Score: 5
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: Detergent in dishwasher empty. Machine beeping to let staff know however no one has replaced the detergent.
      • Corrective Action(s): Ensure detergent is replaced when it runs out, so dishes are being properly washed and sanitized.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Walk in cooler had rolling rack with rack chicken rolled up against box containing ready to each produce and vegetables.
      • Corrective Action(s): This is a repeat violation, ensure staff are aware that raw food cannot come in contact with ready to eat product. As the plastic cover on the rolling rack was not properly being used, another barrier should be used or educate staff to use the barrier.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both front hand sinks blocked. One blocked by containers drying and the other blocked by boxes.
      • Corrective Action(s): Ensure hand sinks are not blocked or used for anything else besides hand washing at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw chicken hanging on rolling rack in the walk in cooler right beside ready to eat foods (vegetables)
      • Corrective Action(s): Ensure there is adequate separation such as a cover to the rolling rack or a barrier installed between the 2 shelving units to ensure raw chicken does not come into contact with the ready to eat vegetables on the other rack. by Oct 23/24
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Large quantities of cold food being processed and packaged at the same time.
      • Corrective Action(s): Discussed the importance of working with small amounts of food at room temp then putting that food away before getting more food to package/process. There was a large amount of tofu, cold noodles, crab meat, seafood of various kinds. Most of the large quantities of food were in the sushi area and the back preparation area. Ensure all staff are aware that food should be out at room temperature for as short a time as possible.
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Raw meat hanging on rolling racks placed in walk in cooler beside boxes of cabbage.
      • 2) Open cans of food product being stored in the cooler
      • Corrective Action(s): 1) To prevent contamination of cabbage and other ready to eat foods, rolling racks of raw meat must be placed far enough away from ready to eat foods or use a barrier. Manager put cover over the rolling rack as staff were supposed to use.
      • **Ensure staff are educated on the requirement of the cover or install a barrier between the rows in the walk in cooler.
      • 2) Once cans are opened, food must be placed in food grade containers not allowed to stay in the open can.
      • **Ensure staff are educated
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The door for the meat hot holding case does not stay closed. It was observed to roll open several inches each time it is closed.
      • Corrective Action(s): Ensure the door is repaired so it is closed to ensure the heat stays in and allows the case to easily maintain the 60C. by Sept 18/23
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Opened cans of food being stored in the cooler.
      • Corrective Action(s): Once can is open, always place food in a food grade container to prevent contamination from the can or the coating inside the can.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in the deep frying area. Ensure the floor, wall and doors of the coolers are fully cleaned and sanitized.
      • Corrective Action(s):
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

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