Fraser Health Authority



INSPECTION REPORT
Health Protection
258905
PREMISES NAME
Tim Hortons #3676		Tel: (604) 513-9933
Fax:
PREMISES ADDRESS
19218 96th Ave
Surrey, BC V4N 4C1		INSPECTION DATE
May 3, 2023		TIME SPENT
2 hours
OPERATOR (Person in Charge)
Bob Virk		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Yes
Yes
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): Cold potentially hazardous food stored/displayed above 4C.
Observed prep line inserts (cream cheese) measured at 5.5C internal temperature.
Operator stated that prep inserts were recently refilled for the lunch rush, and are used in no more than 2 hours.
Operator provided temperature logs, stated that staff check every 2 hours and any food held above 4C is discarded.
Health Rationale:
Cold potentially hazardous food held above 4C increases the risk of pathogen growth/survival and/or toxin production, leading to potential foodborne illness when food is consumed.
Corrective action:
Operator educated staff about time tracking and monitoring at the time of inspection. Ensure products are not held above 4C more than 4 hours.
Date to be corrected by: Immediately
Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Comments:
Front:
Three handsinks supplied with hot/cold running water, liquid soap and paper towels.
Four sanitizer pails with wiping cloths measured at 200ppm QUATs.
Beverage cooler measured at 2C.
Soup hot holding measured at 81C.
Milk and creamer dispenser measured at 4C.
Undercounter cooler near hot chocolate machine measured at 2C.
Staff demonstrated good handwashing and food handling practices.
Patty and potato wedge hot holding measured at 76C.
General sanitation of front area is satisfactory.

Back:
Ice machine is in sanitary condition, scoop is stored in a clean separate container.
Handsink near walk in freezer supplied with hot/cold running water, liquid soap, and paper towels.
Hi temp dishwasher measured at 73.7C on plate surface during final rinse cycle.
Walk in cooler measured at 3C, all products are covered and minimum six inches off the floor.
Walk in freezer measured at -18C, all products are minimum six inches off the floor.
Staff washroom supplied with hot/cold running water, liquid soap and paper towels.
Sanitizer dispenser at 3 compartment sink measured at 200ppm QUATs.
3 compartment sink with sink plugs available for manual warewashing.

General:
No signs of pest activity at the time of inspection.
Health permit posted in a conspicuous location.
Staff on duty has valid FoodSafe Level 1 certification - Exp. Jan. 29/ 2024
*Note: Savoury Pastries (herb & garlic and jalapeno) were discussed with opertor at the time of inspection. Operator was informed that products are to be held at room temperature for no more than 4 hours, after which it must be discarded. Operator was informed that head office is revising food safety plan for health approval. Operator stated that products are usually sold within 2-3 hours and discarded after 4 hours. Ensure staff are time tracking and monitoring during operation.