INSPECTION REPORT Health Protection RHEN-CNKTRA

PREMISES NAME Tim Hortons #2888		Tel: (604) 530-4902 Fax:
PREMISES ADDRESS 7272 200th St Langley, BC V2Y 1S7		INSPECTION DATE January 30, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Greg McAuley		NEXT INSPECTION DATE 1 Month
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 = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One of the hot holding inserts measured 45 C (chicken soup). Manager explained the reheat takes place in warming unit over period of time, but the product should not be sold until it gets to termperature and is properly labelled. Corrective Action(s): Make sure re-heating soups and all hot held items in steam table follow Tim Hortons Food Safety Plan for this product. Confirm in email that re-heating processes are being followed. Send email to confirm processes for these products as discussed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed the following areas of premises excessively dirty: A) Donut prep station including shelving dolly, counter space, floor and space around drain; B) Area below and around handwash station in the back of the premises at dish sink; C) In general floor around equipment (coolers/counters etc.) in hard to reach areas; d) Walls with splattered food in many areas of premises and need to be cleaned up as it happens and not allowed to dry over multiple days. Corrective Action(s): Make sure staff, especially cleaning staff move all equpment that can be moved on a daily basis to ensure a thourough cleaning is completed and accumulations of food debris don't build up over multiple days. Aobve noted areas to be targeted for thourough cleaning. Day staff must also take responsibility for cleaning as it happens and not rely on cleaning staff to keep things clean. review staff cleaning procedures. Violation Score: 9

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

Comments

NOTE: Premises is very tight for space. some storage of food or food containers, and/or general equipment impacting movement of staff and effective cleaning of premises. Some cabinetry beginning to deteriorate, impacting ability to keep facility clean and organized. Staff must do a better job with organization to ensure premises can be maintained in a safe and sanitary manner. **One full bag of mouldy bread discovered behind shelves at donut making station. This is an example of how very tight space makes movement of equipment difficult, which impacts the effective cleaning of premises. Cooling units less than 4 C. hot holding unit measured aobve 60 C (notwithstanding reheating protocol). Freezer at -12 C and getting colder. Defrost cycle during most of inspection. Handwash stations stocked. sanitizer at 200 to 400 ppm quats at source and at sani-buckets.