Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHY-CM4RQQ
PREMISES NAME
Tim Hortons #458		Tel: (604) 599-0589
Fax: (604) 572-5762
PREMISES ADDRESS
400 - 8080 120th St
Surrey, BC V3W 3N3		INSPECTION DATE
December 14, 2022		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Tracy Cameron		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]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5
Critical Hazards: Total Number: 1
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): The following trays of food as measured at an internal temperature:
-Chicken strips measured at 54.1C internal temperature.
-Potato wedges measureda t 49.3C internal temperature.
Operator informed taht it was made over an hour ago. No time stamp available.
Corrective Action(s): According to corporate food safety plan aforementioend items must be used up within 1 hour and must be at 60C or higher. Discard aformentioned items.
Violation Score: 5

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

Routine Inspection conducted today.

Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels.
QUATs sanitizer buckets and dispenser measured at 200ppm. 3-compartment sink available. High-temperature dishwasher measured at 72.6C final rinse.
Prep cooler, display cooler, milk dispenser, ice coffee compartment, walk-in cooler measured at 4C or lower. Walk-in freezer measured at -18C. Soup hot holding, rice, pull chicken hot-holding unit measured at 60C or higher.
No signs of pests observed.
Ice machine observed to be in sanitary condition.

Overall, facility is well organized.

NOTE: Nutribase compartment measured at 13.7C internal temperature. Composition is composed of mostly sugar content. Follow corporate Food SAfety Plan on proper cold holding of nutribase. Ensure end of day to thoroughly clean underneath equipment and hard to reach areas.