INSPECTION REPORT Health Protection JCHW-CMWN5U

PREMISES NAME Tim Hortons #1095		Tel: (604) 583 2351 Fax: (604) 583 2354
PREMISES ADDRESS 408 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE January 9, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Derek Frohloff		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Bacterial biofilm was found on the lid area of the ice machine. Corrective Action(s): Ensure the ice machine is routinely cleaned and sanitized to prevent potential contamination of ice. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff members in the facility at the time of inspection did not have their valid FOODSAFE Level 1 or equivalent training. Corrective Action(s): In the absence of the operator, at least one staff member in the facility must have their valid FOODSAFE Level 1 or equivalent training. Either additional staff must be trained in FOODSAFE Level 1 or equivalent programs or staff must be scheduled accordingly. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -10C. -Sandwich prep coolers were both at 4C (top and bottom). -Dairy dispensers were at 4C and 1C. -Front beverage cooler was at 4C. -Under counter coolers were 4C. One cooler door seal is scheduled to be replaced today. -Hot holding was greater than 60C. Foods are cooked to greater than 74C prior to hot holding. -Eggs are stored at ambient temperature and discarded every 2 hours - ensure the containers are labelled for time tracking to verify the eggs are either used or discarded within 2 hours. -Temperatures checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 83C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer dispenser was tested at 200ppm. -Sanitizer pails/cups changed every 2 hours. Solutions were tested at 200ppm. -Mixing spoons stored in ice/water mixture. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -Facility serviced by a professional pest control operator on a monthly basis. -No signs of pests noted at the time of inspection. -General sanitation good at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.