INSPECTION REPORT Health Protection ALUI-D3GPDS

PREMISES NAME Tim Hortons #2637		Tel: (604) 944-2637 Fax:
PREMISES ADDRESS 109 - 2635 Barnet Hwy Coquitlam, BC V3E 1K3		INSPECTION DATE March 18, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lois Swanson		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food debris and spills observed in kitchen area and in front end area (on floors and underneath equipment) Corrective Action(s): Clean all spills/remove food debris and ensure to thoroughly clean surfaces in kitchen. Correct by: today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One of the counter display coolers has a broken cover. Showed this to staff on site. Cold air can leak out of the unit and affect the food items inside. Corrective Action(s): Replace or repair cover of unit. If you are unable to repair the cover, you will not be permitted to store any potentially hazardous food items inside until it can maintain an internal temperature of 4 deg C or less at all times. Correct by: 1 week Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations equipped with liquid soap, paper towels, hot/cold running water -All Coolers at 4 deg C or less -All freezers at -18 deg C or less -Hot holding at 60 deg C or greater -All meats are cooked in oven to minimum 74 deg C (165 deg F) -High temperature dishwasher achieved 74 deg C after rinse cycle at dish level (minimum 71 deg C required) -Quat sanitizer at 3 compartment sink and in rag buckets at 200 ppm QUATS -Temperature logs maintained throughout day -Time stamping present on food items kept on line (sandwich ingredients, soups, etc) -FOODSAFE certified staff on site -Permit posted in conspicuous location -Pest control visits monthly, recent report indicated deep cleaning was required