INSPECTION REPORT Health Protection JFEN-AFDUDN

PREMISES NAME Tim Hortons #5775		Tel: (604) 539-0950 Fax:
PREMISES ADDRESS 130 - 19705 Fraser Hwy Langley, BC V3A 7E9		INSPECTION DATE November 4, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Greg McAuley		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths were being stored in sanitizer that contained a 0 PPM quat residual. Corrective Action(s): Ensure that they are continually maintained in sanitizer that has a 200 PPM residual. Ensure that test strips are accessible to all staff to verify this. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Soap required at handsink in front area across from the toaster. Paper towel required at handsink in the back kitchen. Corrective Action(s): Ensure that there is a continous supply of soap and paper towel at all handsinks. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris found under equipment and clutter noted throughout store. Corrective Action(s): Reorganize so that there is nothing maintained on the floor. Pull out all equipment and clean underneath. All shelves and cupholders, in the walk in cooler, spillage under equipment in the servery requires addressing. Violation Score: 3

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

Comments

All fridges are 4 degrees Celsius or colder. All freezers are maintaining foods at -18 degrees Celsius or colder. Soups and meats are being hot held at 60 degrees Celsius or hotter.