INSPECTION REPORT Health Protection YTAN-CLAREX

PREMISES NAME Tim Hortons #2716		Tel: (604) 575-8338 Fax: (604) 628-0144
PREMISES ADDRESS 15255 No 10 Hwy Surrey, BC V3S 0X9		INSPECTION DATE November 18, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Simon Loo		NEXT INSPECTION DATE November 24, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Buns were stored directly in a cardboard box. Corrective Action(s): Do not store food directly in/on cardboard, as cardboard is not food-grade and can contaminate food. Staff transferred bread out of cardboard box at time of inspection. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies noted around triple-sink area. Corrective Action(s): Contact pest control for servicing. Ensure this area is deep cleaned and sanitized on a daily basis. Correct by: Immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Some hand washing sinks were dirty (had food spatter/accumulation around the sinks and faucets). - Some cooler door handles and seals were dirty - Food and debris accumulation noted in hard-to-reach areas such as corners, underneath/behind large equipment, etc. Corrective Action(s): - Ensure hand sinks and any high-touch points, such as cooler door handles, are frequently cleaned and sanitized throughout each day. - Also ensure deep cleaning in all hard-to-reach areas is completed once a week at a minimum. Correct by: Immediately. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Hand sink near dishwasher/next to office had a leaky faucet. 2) The paper towel dispenser at this hand sink was also out of batteries. 3) The door to the undercounter drive-thru cooler was loose and not closing properly. Corrective Action(s): 1) Repair hand sink such that it is no longer leaking. 2) Ensure all dispensers are working properly. Paper towel available at another nearby hand sink in the meantime. 3) Repair the hinge to the drive-thru cooler door. Staff stated a work order has been placed. Correct by: 1 week Violation Score: 9

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

Comments

- All hand washing stations were properly supplied. *Ensure all dispensers are working properly and any leaky faucets are repaired (see violation code 308 above). - Quats sanitizer solution available at 200 ppm in sanitizer pails, spray bottles, and from dispenser. - High-temperature dishwasher reached 71C at the dish surface during final rinse cycle. - Triple-sink available for manual warewashing. Sink drain plugs available. - All coolers, milk dispensers, and beverage (iced cappuccino) hoppers were maintaining temperatures at 4C or colder. Lids for sandwich prep cooler were closed when not in use - good. - All freezers were maintaining temperatures at -18C or colder. - Hot-held food items were held at 60C or hotter. - Reviewed reheating and hot-holding procedures at time of inspection - no concerns. - All food stored off the floor and properly covered. *Ensure food is only stored in clean, food-grade materials (see violation code 209 above). - Ice machine and scoop maintained in sanitary conditions - In-use utensils (stirring spoons for coffee) stored in ice - good. - Dry storage areas satisfactory - General sanitation requires improvement - *attention required for high-touch surfaces and hard-to-reach areas (see violation code 306 above). - Pest control is in place. Please ensure the PCO is also servicing for fruit flies (see violation code 304 above). - Staff have valid FoodSafe level 1 certificates or equivalent.