INSPECTION REPORT Health Protection JMAA-BBSRQZ

PREMISES NAME Tim Hortons #3226		Tel: (778) 578-7896 Fax:
PREMISES ADDRESS 6422 120th St Surrey, BC V3W 3M5		INSPECTION DATE May 2, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Simon Loo		NEXT INSPECTION DATE May 19, 2019
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 = 14

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolin contained accumulated dry debris between the blades. Corrective Action(s): Mandolin was placed back into the 3-compartment sink to be properly washed, rinsed, and sanitized. Ensure that all equipment and food contact surfaces are stored in sanitary condition. Accumulated food debris may harbour bacteria and pathogens which may cause foodborne illness. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed a staff member handling cash, then proceeding to wear gloves to handle food products. When questioned, the staff member stated that "hand sanitizer" is frequently used. Corrective Action(s): Staff member was directed to take off gloves, discard the gloves, and immediately wash hands. Remember: Staff members must wash their hands after handling cash. If a staff member touches the gloves after handling cash, the gloves will be contaminated. Violation Score: 5

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Supervisor could not locate Permit to Operate. Corrective Action(s): Locate the permit to operate and post it in an easily visible location to the public. If you have misplaced it, order a replacement permit from the billing department. Date to be corrected by: 1 month Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Doughnuts stored directly underneath staff members' personal clothes. Corrective Action(s): Doughnuts were moved away from the staff members' items. Ensure that all staff items are kept separate from food products dispensed to customers. Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures - Prep cooler (top) between 3-4C - Prep cooler (bottom) at 3C - Walk-in cooler at 2C - Undercounter coolers all at 4C or less - Dispenser units at 4C or less - Walk-in freezer at approximately -10C at time of inspection - Hot-holding units for soups and chili at 60C or greater - Hot-holding units for eggs, sausages at 60C or greater - Chilled coffee time-controlled for 12h inside dispensing unit - Temperature logs maintained and up-to-date NOTE: Chili was still being heated in water bath (designated to re-heat chili to at least 165F). However, chili was placed inside in a frozen state. Water bath was at 40-50C at time of inspection. To minimize cooking time in the water bath, ensure that you defrost the chili first prior to placement inside the water bath. 2. Hygiene and Sanitizing - Hand wash stations adequately stocked with hot/cold running water, liquid soap, single-use paper towels - Sanitizer buckets at approximately 200 ppm quaternary ammonium compound (QUATS) at time of inspection. Some sanitizer buckets were being replaced immediately when staff members saw the EHO - ensure that these buckets are routinely switched out (e.g. every 2 hours) - Employees observed sanitizing cutting board with sanitizer stored underneath - Drink mixing sanitizing cups contain 200 ppm quats - 3-compartment sink present for warewashing - sanitizer dispenser releases 200 ppm quats 3. Storage - Metal spoons for ice capps are stored on ice when not in use - Food products generally stored in pre-packaged containers or bags - No raw items on-site, all products are fully cooked - Chemicals are stored separately in mop sink area - Tongs: staff were able to correctly identify the use of black tongs (for meats), yellow tongs (for eggs), and beige tongs (for potatoes and hash browns) 4. Pest Control - No visible, recent signs of pest activity - Mechanical trap did not contain any rodents - Receiving back door is tightly shut when not in use 5. Administrative - Supervisor has BASICS.fst 3rd edition (expiry: January 2020)