INSPECTION REPORT Health Protection MLUO-BKFUSS

PREMISES NAME Tim Hortons #1727		Tel: (604) 855-1703 Fax: (604) 855-1723
PREMISES ADDRESS 1255 Sumas Way Abbotsford, BC V2S 7P5		INSPECTION DATE January 2, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Heather Gervais		NEXT INSPECTION DATE January 09, 2020
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Some ants were observed in the back cooking area. Some food debris were noted in the back baseboarding and underneath dishwasher as well as in between line cooler and counter in the drive-thru area. Corrective Action(s): Inform pest control of ant issue so they can address the issue. Also, it is important to clean in areas that are hard to reach and not easily visible (underneath and between equipment) to remove food debris. Sanitation and pest control monitoring helps in controlling pests in premises. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher final rinse temperature checked multiple times. Dishwasher final rinse temperature was ranging fro 68 deg C to 71.5 deg C. Corrective Action(s): Final rinse temperature must be consistent with minimum 71 deg C. It is best to set the final rinse temperature higher (at 74 deg C). Service dishwasher to ensure that it is in good working order with final rinse consisten to 71 deg C or hotter. Violation Score: 3

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

Comments

Hand wash stations provided with liquid soap and paper towels. Sanitizer (quats) measured 200 ppm. Temperature checks: *Front prep line coolers were at or below 4 deg C. *Sandwich prep cooler was at 4 deg C (deli meat internal temp). Below cooler was at 2-3 deg C. *Hot holding: soups/chilli = 65 deg C; potato wedges = 60 deg C; eggs/sous vide eggs = 64 deg C; chicken/bacon = 60 deg C or hotter Temperature log was available and up to date (digital format). Walk-in coolers were at or below 4 deg C. Walk-in freezer was at -22 deg C. Dishwasher reached 71.5 deg C at plate surface (max temp). Food and food-related items stored off the floor. Staff washroom was clean and provided with sanitary supplies. Staff hygiene - clean uniforms and hairnets available General sanitation was satisfactory. However, pay more attention to baseboard edges (floor), underneath equipment and ceiling tiles above beside vents (in back prep area).