INSPECTION REPORT Health Protection 245461

PREMISES NAME Tim Hortons #2956		Tel: Fax:
PREMISES ADDRESS 14445 64th Ave Surrey, BC V3S 8E7		INSPECTION DATE August 15, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The milk/cream cooler by the drive-through window was at 7.3C at the time of inspection. Staff stated that the bags of milk and cream are used up in 2 hours. Corrective action: Supervisor adjusted the temperature setting to a lower temperature. The temperature is measured to be at 21C. It is important to ensure temperature of the dairy cooler is at or below 4C to minimize pathogen growth in dairy products such as milk. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: A valid operationg permit was not posted at a conspicious location on the Food Premise. Corrective action: Post the operating permit in a conspicuous location for the public to see easily. It is important for the public to see easily. It is important for the public to recognize that the premise is inspected and staff follow safe food handling procedures. Date to be corrected by: Immediately Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris buildup was observed under the shelving by the walk-in freezer. Corrective action: clean up hard-to-reach areas under the shelving by the walk-in freezer. It is important to ensure the premise is kept in a sanitary condition to avoid pest attraction and harbourage. Date to be corrected by: Immediately Corrective Action(s):

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

Comments

General comments: -Handwashing station is equipped with hot and cold running water, liquid soap, and single-use paper towel -Front prep cooler (top inserts) is at 3.0C; probed chicken salad to be at 2.3C. -Front prep cooler (bottom) is at 3.5C; probed cheese to be at 3.0C. -Front cabinet cooler is at 4.0C; probed sauce to be at 3.0C -Front cabinet cooler is at 4.0C; probed sauce to be at 3.7C. -Walk-in freezer is at -18.3C -All coolers and freezer have accurate thermometers -Food stored in all refrigeration units are properly covered and well organized -All hot-holding units are at or above 60C; probed hash brown to be at 75.9C; probed potato wedges to be at 61.2C; probed meat patties to be at 60.9C: probed bacon strips to be at 60.0C; probed chili soup at 86.1C -Kitchen ice machine is clean -Ice machine with a sliding door in the dishwashing area is clean -Scoops are stored in cold ice water. -All QUATS cloth buckets are at 200ppm QUATS -QUATS solution concentration at the dispenser by the dishwashing area is at 200ppm QUATS. -All kitchen ware utensils are clean and organized. -All food are stored at least 6" off the floor. -No signs of pest activity at the time of inspection -Staff washroom is equipped with hot and cold running water, liquid soap, and hand dryer. -Supervisor has a valid Foodsafe Level One Certificate at the time of inspection. In case the supervisor is absent, staff members covering for her have valid Foodsafe Level One certificates. -Pest control records are well maintained and kept on premise for review. -Temperature logs maintained in the computer system.