INSPECTION REPORT Health Protection JCHW-B8GU7P

PREMISES NAME Tim Hortons #2783		Tel: (604) 575-8671 Fax: (604) 575-8673
PREMISES ADDRESS 8215 166th St Surrey, BC V3S 2X6		INSPECTION DATE January 16, 2019	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Lorne Potter		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two of the sanitizer cups used to sanitize frozen beverage machine was filled with soap instead of sanitizer. Corrective Action(s): Ensure staff fill the sanitizing containers with food grade sanitizer to proper sanitize equipment. Also soap is not a food grade chemical. Containers of soap 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: Under counter cooler door seals are torn and need to be repaired or replaced. Corrective Action(s): Ensure door seals are maintained in good condition to prevent loss of cold refrigeration air. Routinely check door seals, and repair/replace as needed. Violation Score: 3

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 -18C. -Island prep cooler was at 4C. -Under counter coolers were at 4C. -Table top cooler was at 4C. -Dairy dispensing cooler was at 4C. -Hot holding was greater than 60C. Items for hot holding are cooked on the stove to greater than 71C/74C -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 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 pails tested at 200ppm and changed every 2 hours (containers are labelled with the change time). -Quats sanitizer dispenser tested at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. -General sanitation satisfactory at the time of inspection. Ensure staff pay more attention to the following area: shelving units under the walk-in freezer, shelving unit in the walk-in cooler (mould growth), and under counter door seals. -Facility serviced by a professional pest control operator on a monthly basis. No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Manager on-site has valid Foodsafe Level 1 - valid until July 28, 2023. -Please contact the inspector of you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B8GU7P
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: -Food items met the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment