INSPECTION REPORT Health Protection DSOG-ASAUQ2

PREMISES NAME Tim Hortons #3225		Tel: (604) 531-5770 Fax: (604) 531-5775
PREMISES ADDRESS 2355 160th St Surrey, BC V3S 9N6		INSPECTION DATE October 19, 2017	TIME SPENT 0.92 hours
OPERATOR (Person in Charge) Gurtek Shoker		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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dirty plastic trays stored in the sanitizing compartment of the three compartment sink. Corrective Action(s): The operator removed the trays. Do not store any dirty utensils, equipment, or other food contact surfaces in the sanitizing compartment. This is designated for sanitizing purpose only. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- General sanitation is good. - All handwashing stations stocked with cold/hot running water, soap, and paper towels. - All coolers (prep, undercounter, upright) < or = to 4C. - All freezers (walk in) < or = to -18C. - Most food items are stored in plastic insert containers with lids, dated, and labeled. - Temperature log was not available at the time of the inspection. Make temperature log available for review by the health inspector. - All hot holding units > or = 60C. - Three compartment sink available for manual dishwashing. Quat sanitizer available. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only. - Surface sanitizer available in red bucket with presoaked wiping cloth at 200 ppm Quat solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area) at all times to clean and sanitize any food contact surfaces. - Dry storage area is satisfactory. Dry food items stored in carts with proper lids. Ensure the handle of the scoop does not touch the food items. - No signs of pest activity. - Ice machine is broken. The operator stated that they keep ice in metal insert containers in the cooler. The machine will be replaced with a new unit. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Please note that FOODSAFE certificates acquired prior to July 29th, 2013 will expire on July 29th, 2018. Note: Informed Dining Program verification report was conducted.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-ASAUQ2
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.17 hour Specific comments: All food items audited for trans fat restrictions meet the limits set by the Public Health Impediment Regulation.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment