INSPECTION REPORT Health Protection JCHW-B2ESSP

PREMISES NAME Tim Hortons #2783		Tel: (604) 575-8671 Fax: (604) 575-8673
PREMISES ADDRESS 8215 166th St Surrey, BC V3S 2X6		INSPECTION DATE July 6, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lorne Potter		NEXT INSPECTION DATE July 13, 2018
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door was left open at time of inspection. Staff stated it was too warm in the kitchen. Corrective Action(s): Back door must be kept closed to prevent potential pest entry. If back door is left open, screen must be installed to prevent potential pest entry. Back door was closed at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Sandwich island prep cooler was at 6C. Ice is currently used to supplement cooling 2) Front beverage cooler was at 6C. Compressor was found to have significant amounts of dust obstructing air flow. 3) Prep cooler door seals are torn and need to be replaced. Corrective Action(s): 1) Service or adjust prep cooler and ensure cooler unit is able to maintain 4C or less at all times without using ice to supplement cooling. Correction date: 1 week 2) Clean compressor area and remove dust to allow for proper air flow. Ensure cooler unit is able to maintain 4C or less at all times. Compressor was cleaned and the time of inspection. 3) Replace door seals and ensure all door seals are maintained in good condition. All surfaces must be smooth, non-absorbent, and easily cleanable. Correction date: 1 month Violation Score: 9

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 -22C. -Undercounter coolers (3) were at 4C. -Hot holding was greater than 60C. -Soups are reheated/cooked in boiling water prior to placing in hot hold wells. -Temperatures are checked and recorded throughout the day. Ensure staff properly record temperatures in consistent units (do not switch between degrees C and F). -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C require for proper sanitizing). -Quats sanitizer pails were at 200ppm. Containers are labelled with a time stamp to ensure sanitizer solution is changed every 2 hours. -Ice Capp mixing wand disinfected in a 200ppm Quats sanitizing solution. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator. No signs of pests noted at the time of inspection. Previous report by pest control operator indicated presence of ants. -No signs of pests noted at time of inspection. -FoodSafe Level 1 valid. Certificates issued prior to July 29, 2013 expire on July 29, 2018. -Please contact the inspector if you have any questions or concerns.