INSPECTION REPORT Health Protection AKAO-BKPS4K

PREMISES NAME Tim Hortons #2888		Tel: (604) 530-4902 Fax:
PREMISES ADDRESS 7272 200th St Langley, BC V2Y 1S7		INSPECTION DATE January 10, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Greg McAuley		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: The water pressure on the spray attachment at the wash sink is inadequate for proper stripping and cleaning of utensils. Corrective Action(s): Adjust the water pressure on the spray faucet assembly so that dishes/utensils get washed properly (January 12, 2019). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Some utensils were found stored very close to the hand wash sink posing the risk of splashes while using the sink. Corrective Action(s): Do not store any utensils or food/beverage related articles in or around the hand wash basin. The hand wash basin must be accessible for staff to use AT ALL TIMES. Recommended installing a plexiglass barrier around the hand wash station near the front pick up area ( ASAP). Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. The mop bucket full of dirty water found stored next to the beverage bottles storage shelf 2. The broom handles found to be touching and leaning against beverage storage shelf. Corrective Action(s): 1.Mop bucket must be emptied and dumped in the designated janitorial/mop sink immediately after use. 2. Relocate the mop buckets, broom and cleaning tools away from the beverage storage shelf ( immediately). Violation Score: 3

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

Comments

* Some soups (chicken noodle, oatmeal) in hot holding steam tables found to be >85 degrees C ( >190 F). Consider reducing the hot holding temperature of soups to within 140 F-165 F range. Upright cooler at -8 degrees C. Under counter coolers < 4 C 4-door freezer < -18 C. Walk-in freezer < -18 C. Main sandwich preparation cooler < 4 C. Hot holding of soups, sausages and hash browns > 60 C. Dairy creamer units < 4 C. Quats sanitizer in red buckets tested 200 ppm Quats sanitizer at the dispenser tested 200 ppm. Hand wash stations supplied with liquid soap and paper towels. General sanitation is satisfactory Temperature logs are up to date.