INSPECTION REPORT Health Protection DSOG-AR8UZK

PREMISES NAME Tim Hortons #2656		Tel: (604) 572-4802 Fax: (604) 572-4803
PREMISES ADDRESS 12110 Nordel Way Surrey, BC V3W 1P6		INSPECTION DATE September 15, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tracy Cameron		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is a spill (frozen doughnuts, potato fries) inside the walk in freezer. Corrective Action(s): Clean up the spill. Keep the walk in freezer clean and organized. Date to be corrected: Immediately. Violation Score: 3

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

Comments

- General sanitation is good. - All handwashing stations stocked with cold/hot running water, soap, and paper towels. - All coolers (walk in, prep, undercounter) < or = to 4C. - All freezers (walk in) < or = to -18C. - Most food items are stored in plastic insert containers with lids, dated, and labeled. - Temperature log was not available at the time of the inspection. Make temperature log available for review by the health inspector. - All hot holding units > or = 60C. - Three compartment sink available for manual dishwashing. Quat sanitizer available. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only. - High temperature dishwasher (stationary) achieved 71C at the plate's level during the final rinse cycle. - Surface sanitizer available in spray bottles at 200 ppm QUAT solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area) at all times to clean and sanitize any food contact surfaces. - Dry storage area is satisfactory. Dry food items stored in carts with proper lids. - No signs of pest activity. - Ice machine is clean. No signs of build up of mildew.