INSPECTION REPORT Health Protection JCHW-CARTV5

PREMISES NAME Tim Hortons #1095		Tel: (604) 583 2351 Fax: (604) 583 2354
PREMISES ADDRESS 408 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE January 17, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lorne Potter/Nick Adamov		NEXT INSPECTION DATE January 19, 2022
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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Dairy in the under counter cooler by the sandwich area was at 14C. Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C on a consistent basis to prevent the growth of pathogens and or the formation of toxins. Potentially hazardous food items were discarded at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler by the sandwich area was at 14C. Corrective Action(s): Service or adjust the cooler unit to ensure it can maintain 4C or less on a consistent basis. Cooler has been emptied and will not be used until it is able to maintain adequate cold holding temperature Violation Score: 9

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -14C. -Sandwich prep coolers were both at 4C (top and bottom). -Both dairy dispensers were at 4C. -Front beverage cooler was at 4C. -Under counter cooler (far end) was at 4C. -Hot holding was greater than 60C. -Eggs were cooked to greater than 71C prior to hot holding. -Temperatures checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 85C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer dispenser was tested at 200ppm. -Sanitizer pails changed every 2 hours and were at 200ppm. -Vegetable slicer was soaking for cleaning and sanitizing at the time of inspection. -Ice machine was clean and well maintained. Ice scoop stored in a sanitary manner. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -Facility serviced by a professional pest control operator. No signs of pests noted at the time of inspection. -General sanitation good at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 equivalence valid until May 24, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.