INSPECTION REPORT Health Protection MLUO-D26U6J

PREMISES NAME Tim Hortons #1727		Tel: (604) 855-1703 Fax: (604) 855-1723
PREMISES ADDRESS 1255 Sumas Way Abbotsford, BC V2S 7P5		INSPECTION DATE February 5, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Heather Gervais		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Second hot holding unit had container of chilli; temperature was at 51-53 deg C Label on the container: made at 8:59 AM and good until 9 PM; this was back up chilli Adjustment knob was missing on this unit. Corrective Action(s): Discard food item as it was kept below 60 deg C for more than 4 hours. Violation Score: 5

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

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

Comments

Physical Facility All faucets/sinks working properly and stocked with liquid soap and paper towels. Premises free of debris build-up and unnecessary clutter or items not required to the operation or maintenance of the facility Staff personal items (jackets, purses, cell phones, etc.) stored away from food and utensils; dedicated storage provided for staff personal items All refuse, recyclable and compost removed and disposed of in a sanitary manner in a frequency that prevents nuisance in the facility Floors and walls kept clean – free of grime, food debris and pooled water Ceilings maintained clean and in good condition No signs of pests noted – pest control monitoring active Administrative Health permit available, posted and valid Public washrooms available for customer (with seating/ dine-in) and kept in sanitary condition Person in charge possess valid food safe 1 certification General Food Safety Raw food kept separate from cooked or ready to eat (RTE) foods Food thawed using approved methods (e.g. inside walk-in cooler) Food on display protected from contamination using barriers (e.g. display cases, mechanical dispensers, etc.) Food stored above the floor (at least six inches) Chemicals (cleaners, sanitizers) stored away from food, food related supplies and utensils; chemicals clearly labeled for easy identification Time and Temperature Control Potentially hazardous foods kept at or less than 4 deg C (40 deg F) for cold holding (prep line sandwich cooler) and above 60 deg C for hot holding: internal temp of soups, chicken tenders, eggs, etc.) Ambient temperatures of refrigerators and freezers are at 3-4 deg C and -18 deg C, respectively and monitored using thermometers Digital temperature log well maintained Protection from Contamination Sanitizer buckets or spray bottles set up at the beginning of each shift and changed frequently throughout the day Adequate sanitizer concentration maintained (200 ppm Quat) High temp dishwasher reached greater than 82 deg C (temperature gauge) Hot water and cold water under pressure available