INSPECTION REPORT Health Protection AKWN-BAFTKS

PREMISES NAME Tim Hortons #2257		Tel: (604) 519-1294 Fax: (604) 519-1246
PREMISES ADDRESS 524 6th St New Westminster, BC V3M 2R3		INSPECTION DATE March 20, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Dan/VanessaCarolan		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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels were not provided for the hand sink at the far end of the front of house service area. Corrective Action(s): Paper towels must always be provided to allow for staff to dry their hands after hand washing. Manager corrected at time of inspection. 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: Water pressure for hand sink at the front of house (middle of service area) was low. Corrective Action(s): Water pressure appeared to be noticeably low. This may be due to a clogged aerator screen at the faucet. Please investigate and ensure water pressure is restored. Right now the staff are able to wash their hands but the low water pressure means hand washing would take longer to complete. Date to be corrected: March 22. 2019 Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezer was -18 degrees Celsius. Hot holding units were over 60 degrees Celsius. Temperature logs were reviewed - no concerns noted. Food storage and display practices appeared satisfactory. Hand sinks were stocked with liquid soap and paper towels (except as noted above). All sinks equipped with hot and cold running water. Staff hygiene and food handling practices appeared satisfactory. Organization of storage areas was satisfactory. Quats sanitizer (buckets) were 200ppm High temperature dishwasher had a final rinse temperature of at least 72.2 degrees Celsius (as per min/max thermometer). General sanitation was satisfactory. No signs of pests. Reviewed pest control reports for the last three months (service at 1x/month) - no concerns noted. Chemicals were stored in a safe manner.