INSPECTION REPORT Health Protection RHEN-AUWT44

PREMISES NAME Tim Hortons #3042		Tel: (604) 888-7101 Fax: (604) 513-9948
PREMISES ADDRESS 20250 88th Ave Langley, BC V1M 2Y4		INSPECTION DATE January 11, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Scott Elliott		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # RHEN-AUVULS of Jan-10-2018 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Sandwich prep cooler product inserts measured 12 - 13 C. Cheese at 12 C, Ham at 12 C. Staff unable to verify when the last temperature checks have been made. Managers only can do this. No manager on shift.) Code 302 noted on Routine inspection # RHEN-AUVULS of Jan-10-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Three sink method for dishwashing in place, but one sink stopper available (not correct design). Staff do not know where the proper sink stoppers are located. Impossible to implement proper three sink method of dishwashing without proper sink plugs.)

Comments

Discussed outstanding issues with manager. Temp. logs and auditing process reviewed. All staff have access to time and temp logs on tablets and will be able to produce them for future inspections. Prep cooler within acceptable temperature range - discussed with manager the need to watch this unit more closely and ensure the lid is closed between sandwich prepping (agreed). Sink stoppers on-site and available. Discussed with manager the standard procedures for three sink dishwashing and that my expectation will be for proper dishwashing practices get followed. Sinks (especially the sanitizing sink) should be full of water/sanitizer. Agreed. Untrained staff alone on site was an anomaly. Manager will ensure untrained staff get trained and shift scheduling will ensure at least one trained staff be on-site at all times of operation. OK. Thank you!