INSPECTION REPORT Health Protection JMAA-AZMR27

PREMISES NAME Tim Hortons #4103		Tel: (604) 582-2799 Fax:
PREMISES ADDRESS 10392 120th St Surrey, BC V3V 4G2		INSPECTION DATE June 11, 2018	TIME SPENT 1.4 hours
OPERATOR (Person in Charge) Kevin Knubley		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 = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Steak hot-held at an internal temperature of 40-45C at time of inspection inside hot-holding insert. Employee states that steak was placed in the hot-holder approximately 4 hours ago. Manager states that the steak could have been removed from the hot-holder. Corrective Action(s): Steak was discarded at time of inspection. Hot-holder checked again with probe thermometer afterwards and was able to maintain 167F. Ensure that all potentially hazardous food (PHF) items are hot-held at 60C or greater at all times to prevent growth of bacteria that could lead to foodborne illness. PHFs should always be kept in the hot-holder after cooking. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Employees observed moving sanitizing pails to back of kitchen at beginning of inspection. The following deficiencies were noted: - Two sanitizing pails at front service counter had approximately 50-100 ppm quaternary ammonium compound (quats) at time of inspection - One sanitizer bottle used for drink mixers contained 50 ppm quats - One sanitizing pail with 50 ppm in the back area was about to be moved to the front lobby by an employee. Employee was reminded to check sanitizer concentration first before moving it out for use Corrective Action(s): Sanitizing pails and sanitizer bottles were replenished with freshly dispensed quats at time of inspection, measured at approximately 200 ppm. Ensure that sanitizing pails are switched every 2 hours or as needed to maintain a quats concentration of 200 ppm. 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

Routine inspection conducted. Facility maintained in very good sanitary condition. The following observations were made: 1. Temperatures (Max: 4C/40F for coolers; -18C/0F for freezers; Min: 60C/140F for hot-holders) - All stand-up coolers, walk-in cooler, front display cooler, sandwich prep cooler and cooling wells at 4C (40F) or less - Stand-up freezers, walk-in freezer maintains temperature of -20C - Hot-holding inserts and soup maintained between 65-70C (except for steak - see violation above) - Temperature logs are maintained and updated every 2 hours 2. Hygiene and Sanitizing - Sanitizer dispenser releases 200 ppm quats at time of inspection - 3-compartment sink is well maintained, drain plugs present, sanitizing compartment had 200 ppm quats at time of inspection - Handwash sinks in front service area, back kitchen, and washrooms adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - High-temperature dishwasher sanitizes at a final rinse cycle of 75C at time of inspection (Min: 71C). Interior of dishwasher and filters generally maintained in sanitary condition - Employee washroom in sanitary condition - All utensils, scoops, ladles, and cutting boards adequately washed, rinsed, and sanitized. Flow of items in dishpit area is well organized: cleaned utensils, bowls, and food contact surfaces are in a separate area from incoming soiled dishes - Drink mixers are sanitized with sanitizing cup after each use Reminder: Please check and verify sanitizer concentration with supplied test strips after the pail is made 3. Storage - All food items stored at least 6" off floor and covered with lids or food-grade seran wrap - Dry-storage bins (flour, sugar) contain pest-proof lids - Sauces and chilis, incoming food items are all pre-packaged - All perishable items are dated with incoming and use-by date, FIFO system is employed - Single-use cups and bowls in original packaging, protected from contamination - Receiving area is clear of clutter and debris 4. Pest Management - Facility contracts third-party professional pest control company for routine audits. Last inspection conducted on June 1, 2018 indicated no signs of pest activity - Fly trap located inside centre of back kitchen area - Back door is firmly closed, no harbourage sites, holes, or entraceways for pest activitiy observed. Reminder: Please close your drive thru window after use to prevent entry of house flies 5. Administrative - Manager has FoodSafe 1 (Expiry: May 31, 2019). For more information on further renewal, please go to www.foodsafe.ca