INSPECTION REPORT Health Protection JELR-CNN23Y

PREMISES NAME Tim Hortons #2356		Tel: (604) 948-2356 Fax: (604) 943-8394
PREMISES ADDRESS 1211 56th St Delta, BC V4L 2A6		INSPECTION DATE February 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Benson Lam		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 No
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 build up of food and dirt on floor in hard to reach areas that could attract pests. Corrective Action(s): Follow a written routine cleaning schedule that includes cleaning in hard to reach areas. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cover for prep cooler is becoming worn and is not easy to clean (caulking is peeling). Corrective Action(s): Repair so surfaces are smooth and easy to clean. Violation Score: 3

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

Comments

Coolers (walk in, prep cooler, and 2 small coolers at front) are at 4C/40F or colder. Hot holding - shredded chicken, other food - held hot at 60C/ 140 F or hotter with exception of potato patties (at <140F) but are discarded after 1 hour - ok. Time tracking done (all hot items no more than 2 hours in hot holding). Reheating is done in microwave or oven - check temperatures (165F/ 74 F required prior to hot holding). Chicken strips just cooked - temperature of food is at 165F (74 C) - good. Assistant Manager on site today states they have Food Safe certificate (course taken in 2022). Note that courses are to be renewed prior to 5 year expiry. Hand washing sinks in front area, main kitchen, and staff washroom have liquid soap and paper towels in dispensers and hot/cold water. Quats santizer is used in third sink for sanitizing items that can't go through dishwasher. Wiping cloths stored in sanitizer. Quats sanitizer automatically dispensed - 200ppm detected. Commercial dishwasher has a final hot water sanitizing rinse (180F at gauge and 160F reached inside of machine as measured with temperature strip). Pest control - monitoring traps in place. Cleaning - see above. Signature not required. Copy of report to be emailed.