INSPECTION REPORT Health Protection MLUO-C6EPWW

PREMISES NAME Tim Hortons #3774		Tel: (604) 607-8803 Fax:
PREMISES ADDRESS 28060 Fraser Hwy Abbotsford, BC V4X 1K7		INSPECTION DATE August 24, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) David Elliott		NEXT INSPECTION DATE August 31, 2021
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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Door sweep on the back door is broken. Corrective Action(s): Replace broken door sweep to prevent entry of pests. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some debris build up underneath equipment and along the edges of the floor and base boarding. Shelving unit (dishwashing area) has debris build up. Corrective Action(s): Clean underneath equipment and pay attention to edges as debris tend to accumulate in these areas. Shelving unit require to be thoroughly cleaned (powerwashing) to remove debris build up. Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: There were items in premises tthat is not being used for the business. Corrective Action(s): Remove items that are no longer in use or extraneous items. Premises has no extra room for storage. Violation Score: 3

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

Comments

Hand sinks stocked with liquid soap and paper towels. Quats sanitizer measured 200 ppm ( 3-comp sink & in buckets). Walk-in cooler at 4 deg C. Walk-in freezer at -18 deg C. Line coolers and milk/cream dispenser at 4 deg C. Hot holding for soup/chilli was above 70 deg C; eggs/meat above 60 deg C. Temperature monitoring log kept up to date. Dishwasher reached final rinse temperature at 74 deg C. Recent pest control available on-site. Managers have valid Food Safe 1 certification. General sanitation was satisfactory.