INSPECTION REPORT Health Protection YTAN-B2UTTS

PREMISES NAME Tim Hortons #1612		Tel: (604) 530-4910 Fax:
PREMISES ADDRESS 200 - 20020 Willowbrook Dr Langley, BC V2Y 2T4		INSPECTION DATE July 20, 2018	TIME SPENT 1 hour
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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station in back kitchen was missing paper towels. Corrective Action(s): Refilled at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies observed around mop sink area. Corrective Action(s): Contact pest control operator for servicing. Correct by: 1 week Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required of floors in back kitchen area in hard to reach areas/corners, under and behind equipment. Corrective Action(s): Ensure all equipment is pulled out such that areas underneath can be properly cleaned and sanitized. Correct by: 2 days Violation Score: 3

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

Comments

- All other hand sinks were supplied with hot and cold running water, liquid soap, and paper towels - Quat sanitizer solution available in buckets at 200 ppm. Also available from dispenser at 200 ppm. - High-temperature dishwasher reached 78C at dish surface during rinse cycle - good. - In-use utensils were being stored on ice - good. Ensure to wash and sanitize utensils every 2 hours. - All coolers were maintaining temperatures at 4C or colder - Freezer temperatures at -18C - Hot held food items measured to be above 60C. Proper reheating of soups and chili done at back of house before placing into hot holding units. - Accurate thermometers available - Food storage practices satisfactory - all food stored off the ground and covered. - Cheese curds held at room temperature were properly time-tracked. - All equipment maintained in sanitary conditions - Pest control in place. Ensure fruit/drain fly issue is addressed. - Foodsafe certified staff on-site - Temperature records well maintained and up to date - General sanitation satisfactory - more attention to floors in hard to reach areas in back kitchen required. *Note: Hand sink in back kitchen is slow to drain - servicing required.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-B2UTTS
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:
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