INSPECTION REPORT Health Protection YTAN-B2LUGN

PREMISES NAME Tim Hortons #2772		Tel: (604) 530-4909 Fax:
PREMISES ADDRESS 20270 Logan Ave Langley, BC V3A 4L6		INSPECTION DATE July 12, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Paul McAuley		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheese curds were held in an insert at room temperature. Cheese curds measured to be at 20C. Corrective Action(s): Discarded at time of inspection. Keep cheese curds in cooler or in ice bath at 4C or colder. If leaving cheese curds out at room temperature, they must be time tracked. Cheese is a potentially hazardous food and must not be left out at room temperature for more than 2 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Large dry ingredient bins in back kitchen require cleaning and sanitizing. - Top of dishwasher requires cleaning and sanitizing. - Interior of sandwich prep cooler requires cleaning and sanitizing. - Spill on floor of walk-in cooler requires cleaning Corrective Action(s): Clean all areas noted above, and do so on a regular basis to prevent food debris accumulation. Correct by: Today Violation Score: 3

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

Comments

- All hand washing sinks were supplied with hot and cold running water, liquid soap, and paper towels - Quats sanitizer solution available at 200 ppm in sanitizer buckets and from dispenser. *Ensure to change solution in buckets every 2 hours, according to time written on buckets. - All coolers measured to be at 4C or colder. For sandwich prep cooler, fill inserts only 2/3 full to ensure food items are turned over quickly. - Freezer temperatures satisfactory - Hot held food items were above 60C - High-temperature dishwasher reached 72C at dish surface during rinse cycle - good - Temperature records up to date - Accurate thermometers available - Food storage practices satisfactory - all food stored off the floor and properly covered. Dry storage area organized - All equipment maintained in sanitary conditions - General sanitation satisfactory - Pest control is in place.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-B2LUGN
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: 0.25 hour Specific comments:
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