INSPECTION REPORT Health Protection ALUI-AV2QQ4

PREMISES NAME Tim Hortons #2716		Tel: (604) 575-8338 Fax: (604) 628-0144
PREMISES ADDRESS 15255 No 10 Hwy Surrey, BC V3S 0X9		INSPECTION DATE January 15, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Simon Loo		NEXT INSPECTION DATE January 16, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): As dishwasher is not working, staff was using the 3 compartment sink to manuall wash/rinse/sanitize dishes. However, staff members did not know how to properly wash/rinse/sanitize dishes when asked. The 3rd compartment sink was not filled with any sanitizer, and when they were asked to fill it with sanitizer, they began to fill it with soap instead (the blue tube). In addition, when they finally did begin to fill it with sanitizer, nothing was coming out of the tube for at least 3-5 minutes, indicating they have not been properly sanitizing dishes. Corrective Action(s): Correction order issued: 1) Staff must review proper manual dishwashing methods: Wash/Rinse/Sanitize. 2) Staff must keep the 3rd compartment of the 3 comp sink filled with sanitizer at 200 ppm Quats and test it every 2 hours. Solution should be changed every 2-4 hours or sooner if visibly cloudy/dirty. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Dishwasher not working, manager has already ordered parts for replacement as this had occurred within the past few days. 2) 3 Compartment sink is leaking. Corrective Action(s): 1) Repair dishwasher ASAP 2) Fix 3 compartment sink ASAP These are your only methods for washing/sanitizing dishes and must be fully functional. Violation Score: 9

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

Comments

General Comments: -All handsinsk equipped with liquid soap, paper towels, hot/cold running water Temperatures satisfactory: -Sandwich prep cooler: 2.3 deg C (bottom), inserts varied from 3-5 deg C but are not filled to top as previously discussed. (Do not fill any inserts in the sandwich prep cooler to the top, only fill it with enough food to use within a 2-4 hour period as staff are constantly opening/closing the top which increases the temperature of the foods and allows bacteria to grow). -All other coolers<4 deg C -Freezers at -18 deg C or less -Hot held soups at >60 deg C -Temperature logs maintained up to date -General sanitation satisfactory (floors, underneath equipment, along walls) -No signs of pests at time of inspection -Supervisor on site has FoodSafe certificate (kept in office)-- ensure to keep all staff's FoodSafe certificates on site -Quat sanitizer in rag buckets was initially at 100 ppm QUATS but after being changed was at 200 ppm QUATS. **Ensure that staff are regularly checking the concentration of the sanitizer in the red/rag buckets. It must always be at 200 ppm Quats, or your surfaces will not be sanitized properly and bacteria will grow. *Follow up inspection to be conducted. Staff called for the sink repair during routine inspection*