INSPECTION REPORT Health Protection YTAN-CX7NXC

PREMISES NAME Tim Hortons #2716		Tel: (604) 575-8338 Fax: (604) 628-0144
PREMISES ADDRESS 15255 No 10 Hwy Surrey, BC V3S 0X9		INSPECTION DATE November 2, 2023	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Simon Loo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

- Routine inspection conducted. - Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - Quat sanitizer solution available at 200 ppm. Solution in pails is changed every 2 hours and appropriately time-tracked with date and time stickers. - Three-compartment sink available for manual warewashing maintained in sanitary conditions. Quat sanitizer solution dispensed from dispenser at 200 ppm. - High-temperature dishwasher reached 73C at the dish surface during final rinse cycle - good, minimum of 71C at the dish surface required. - Coolers, milk dispensers, and beverage (iced cappuccino) hoppers were maintaining temperatures at 4C or colder. Lids for sandwich prep cooler were closed when not in use - good. - Freezers were maintaining temperatures at -18C or colder. - Hot-held food items were held at 60C or hotter. - Time-tracking in use for raw eggs held at room temperature (1 hour hold) - good. - Reviewed reheating and hot-holding procedures at time of inspection - no concerns noted. - Food storage practices satisfactory. All food stored off the floor and properly covered. - Ice machine and scoop maintained in sanitary conditions - In-use utensils stored in ice water and time-tracked. - Dry storage areas satisfactory - General sanitation satisfactory at time of inspection. - No signs of pest activity noted at time of inspection. Regular pest control is in place. - Staff have valid FoodSafe level 1 certificates or equivalent. **Ensure to submit floor plan drawing proposals for health approval prior to making any changes to the kitchen layout/equipment.