INSPECTION REPORT Health Protection MLUO-CZQVVE

PREMISES NAME Tim Hortons #3439		Tel: (604) 850-6400 Fax: (604) 607-6717
PREMISES ADDRESS 1795 Clearbrook Rd Abbotsford, BC V2T 5X5		INSPECTION DATE January 22, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) David Elliott		NEXT INSPECTION DATE January 23, 2024
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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): rice held at 30-34 deg C Corrective Action(s): product removed/discarded and new product prepared Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: mop faucet leaking (hot water dripping) Corrective Action(s): plumber scheduled to be on-site (this week) to repair leak Violation Score: 3

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

Comments

Administrative Health permit available, posted and valid Public washrooms available for customer Persons 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 (donut display case) Food stored above the floor (at least six inches) Chemicals (cleaners, sanitizers) stored away from food, food related supplies and utensils; chemicals labeled for identification Time and Temperature Control Potentially hazardous foods kept at or less than 4 deg C (40 deg F) for cold holding and above 60 deg C for hot holding (e.g. eggs, chicken, wedges, etc.) Ambient temperatures of refrigerators and freezers are at or below 4 deg C and below -18 deg C, respectively and monitored using thermometers Containers of bacon are adequately time stamped (to be discarded after 4 hours) Temperature monitoring available and maintained Cleaning/Sanitizing & Maintenance Sanitizer buckets or spray bottles set up and sanitizer concentration maintained @ 200 ppm Quat High temp dishwasher capable of providing heat to the surface of utensils at a temperature of at least 71 deg C Food and food related items (containers, etc.) stored off the floor on shelves Food containers in the walk-in cooler are covered and labeled Hand sinks working properly and stocked with supplies Ware washing area available (Quats sanitizer for sanitizing 200-300 ppm) General sanitation satisfactory at time of inspection