INSPECTION REPORT Health Protection VTUR-AGMUKL

PREMISES NAME Tim Hortons #1382		Tel: (604) 857-7733 Fax:
PREMISES ADDRESS 30340 Automall Dr Abbotsford, BC V2T 5M1		INSPECTION DATE December 14, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mike & Tracey Price		NEXT INSPECTION DATE December 15, 2016
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): * Sanitizer concentration was found to be 0 ppm quaternary ammonium (should be minimum 200 ppm) in some of the buckets of sanitizer used to store wiping rags. This is not acceptable as the rags are being used to sanitize food contact surfaces so sanitizer must be available when sanitizing counters, etc., with wiping rags Corrective Action(s): * Ensure adequate sanitizer available at all times in buckets to store the wiping rags and change the sanitizer more frequently to maintain proper concentration Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Some cleaning to be done under food equipment and storage shelves as build up of debris/grime was noted through out kitchen and front prep areas under/between food equipment/shelving. Also, baseboards require cleaning too. Corrective Action(s): * Ensure cleaning is done frequently to avoid build up of debris/grime and maintain sanitary condition. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: * The dishwasher final rinse was found to be 69'C which is too low. The final rinse is to be at 74'C/165'F or hotter internally at plate surface. Operator called for service guy to repair final rinse. This is needed to ensure all dishware is properly sanitized between customers Corrective Action(s): * Ensure the final rinse cycle maintains 74'C/165'F or hotter internally at all times during operation for proper sanitization of dishware. Violation Score: 3

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

Comments

* Cold-holding units were 4'C/40'F or colder * Hot-holding units were 60'C/140'F or hotter * Freezer walk-in was -18'C or colder * Monitoring records were available and up to date * Dishwasher final rinse was 69'C after multiple wash cycles. Operator called for servicing * Some cleaning to be done under food equipment/shelving/baseboards/corners as build up of debris/grime noted through out * Wiping rags are to be stored in sanitizer at minimum 200 ppm for quaternary ammonium * Follow up inspection to be done tomorrow for dishwasher final rinse cycle