Fraser Health Authority



INSPECTION REPORT
Health Protection
AHEN-AGN2LB
PREMISES NAME
Tim Hortons #1095		Tel: (604) 583 2351
Fax: (604) 583 2354
PREMISES ADDRESS
408 - 16033 108th Ave
Surrey, BC V4N 1P2		INSPECTION DATE
December 14, 2016		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Lorne Potter/Nick Adamov		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15
Critical Hazards: Total Number: 1
303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): 0 ppm Quaternary Ammonium Compounds (QUATS) sanitizer was measured in four buckets with wiping cloths. Staff mentioned that this may have been attributed to the QUATS sanitizer being dispensed with cold water.
Corrective Action(s): Ensure 200 ppm QUATS sanitizer is available inside the bucket with wiping cloths. Staff refilled the buckets with 200 ppm QUATS sanitizer from the dispenser and re-sanitized food contact surfaces.
Violation Score: 15

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

Permit to operate was posted in a conspicuous location for public view.
Handsinks were supplied with liquid soap, hot and cold running water, and paper towels.
Walk-in-cooler and other coolers were 4 degrees C (40 degrees F) or less.
Walk-in-freezer was -18 degrees C (0 degrees F) or less.
Hot-held food was 60 degrees C (140 degrees F) or hotter.
Dishwasher final rinse was 71 degrees C or hotter (~78 degrees C) at the plate.
The temperature gauge of the dishwasher was in good working order.
No signs of recent pest activity were observed at the time of inspection.

NOTE: A follow up inspection will be conducted randomly this month to assess the sanitizer concentration. Ensure that 200 ppm QUATS sanitizer is available inside the buckets at all times so that food contact surfaces (e.g. bagel prep. surface) can be adequately sanitized.