INSPECTION REPORT Health Protection JMAA-B58TET

PREMISES NAME Tim Hortons (Surrey Campus)		Tel: (604) 399-2215 Fax: (604) 576-2018
PREMISES ADDRESS 12666 72nd Ave Surrey, BC V3W 2M8		INSPECTION DATE October 4, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bassanio Tsang		NEXT INSPECTION DATE October 05, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Areas under prep counters have accumulated some food debris 2. Area around the back work area (e.g. where coffee and cappuccino machines are located) contain some syrupy spills 3. Air vent for machines are saturated with dust Corrective Action(s): 1. Food debris was swept away at time of inspection 2,3. Thoroughly clean all syrupy spills and remove the dust from the coffee / cappuccino machines. Ensure that this is done routinely to maintain your facility in sanitary condition. Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures - Sandwich cooler at approximately 4-5C* - Sandwich cooler (bottom compartment) at 4C - Undercounter prep cooler at 2C - Hot-holding units at approximately 65C (Min: 60C) - Walk-in cooler at 2C - Stand-up Beverage cooler at 3C - Walk-in freezer at -19C - Temperature logs present and up-to-date *Minimum temperature, as registered by thermometer, for cream cheese inside cooler was 4.7C after 40 minutes. Temperature logs from this morning indicated that cooler was at 39C. * All food items inside sandwich cooler were placed immediately into the bottom compartment at 4C or less 2. Hygiene and Sanitizing - Hand wash station at FOH and BOH adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Sanitizing pails contain approximately 200 ppm quaternary ammonium compound (quats) - Sanitizing containers for drink mixers at approximately 100 ppm quats --> reminder to replace the drink mixer solution every 2 hours as per your sanitation plan - 3-compartment sink available - Utensils, cutting boards, single-use disposables are maintained and stored in sanitary condition 3. Storage - All food items stored at least 6" off the floor - Liquid dairy products stored in cartons off the floor, one carton placed on the bottom to prevent dairy products from directly contacting the floor - Walk-in freezer and cooler generally well organized - Food items are in original packaging or stored inside food-grade containers with lids. Fondue covered with lids. No open, exposed products observed during inspection 4. Administrative - Permit posted - Supervisor has FoodSafe 1 5. Pest Management - 4 mechanical traps observed at time of inspection. None of the mechanical traps are properly armed with adhesives. Contact professional pest control company to arm traps and ensure that this is routinely done every visit - No visible signs of recent pest activity 6. Recommendations - Bottom of back door has a small air gap approximately 1/4" big - fill back door with door sweep to remove the air gap A follow-up inspection will occur to ensure that the sandwich cooler is at 4C or below.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B58TET
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments: All products in facility meet BC Trans Fat Requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment