INSPECTION REPORT Health Protection AHEN-AB8TF6

PREMISES NAME Tim Hortons #2956		Tel: Fax:
PREMISES ADDRESS 14445 64th Ave Surrey, BC V3S 8E7		INSPECTION DATE June 24, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The food contact surface where bagels/sandwiches and prepared was only wiped with a dry cloth. Corrective Action(s): Ensure that sanitized cloths are used to wipe food contact surfaces. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): A pink wiping cloth and two blue wiping cloths were observed lying on food contact/preparation surfaces. The QUATS sanitizer in a bucket was initially at 50 ppm. Corrective Action(s): Ensure that wiping cloths are stored in 200 ppm QUATS sanitizer solution between use to effectively sanitize food contact surfaces. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): It was observed that hands were not washed between the following activities: handling food and non-food items (wiping a food contact surface with a cloth, touching a worn hat, and touching the handle of a cooler to remove bacon from it). Corrective Action(s): Ensure that hands are properly and frequently washed and new disposable gloves are worn between any food handling and non-food handling activities. This was reviewed with the staff member and the manager; the staff member washed their hands upon request during the food handling activities. Please review this with other staff members who work on other days. 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

The supervisors at this location were certified in Basic FST (an equivalent course to FOODSAFE Level 1). Liquid soap, hot and cold running water, and paper towels were available at the handsinks. Temperatures: -Hot-held foods were 60 degrees C (140 degrees F) or hotter. -Coolers were 4 degrees C (40 degrees F) or colder. -Walk-in-freezer was -18 degrees C (0 degrees F) or colder. -Temperatures were being monitored and recorded on-site. -Receiving temperatures of delivered items were also available. -Leftovers are discarded and as such, reheating is not done. Sanitation: Food was covered and stored off the floor. Two fly traps were present on-site. It was discussed that fly traps must never be stored above any food preparation/storage area to protect food from contamination. Pest control program via a monthly basis was in place. 200 ppm QUATS sanitizer was available from the dispenser of the 3-compartment sink.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AB8TF6
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: 0.25 hour Specific comments: Audited foods included: chocolate chip donuts, apple fritter, and long john.
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