INSPECTION REPORT Health Protection JELR-CDUUE7

PREMISES NAME Tim Hortons #2356		Tel: (604) 948-2356 Fax: (604) 943-8394
PREMISES ADDRESS 1211 56th St Delta, BC V4L 2A6		INSPECTION DATE April 26, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tara Thomas		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Small volumes of deli meats, cheese, etc. are in the upper section of the sandwich prep cooler. Food temperature is at 48F (air temperature is about 50 F). Your records from this morning indicate deli meats from walk in cooler were at 36 F. Corrective Action(s): Potentially hazardous foods are to be stored at 4 C/40 F or colder. Bring out small volumes of deli meats, cheese, and other higher risk foods in small volumes and store on ice if needed to maintain cold temperatures. Use within 2 hours if food temperature is above 40 F. Provide an accurate indicating thermometer in this cooler to help with temperature checks. Repair or adjust this cooler if needed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food, dirt, debris noticed on floors, under equipement, along floor/wall junctions and in hard to reach areas. Male/female washroom is locked (Closed for Cleaning sign at door). Customer washrooms require cleaning. Corrective Action(s): Follow a written routine cleaning schedule. Clean in hard to reach areas, under equipment, and along floor/wall junctions. Clean washrooms. Ensure that washrooms are working properly as discussed. Violation Score: 9

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

Comments

Hand washing stations (2 in main kitchen, 2 in front service area, staff washroom) - have liquid soap and paper towels in dispensers. All have hot/cold water during inspection. Coolers - walk in, drink cooler, and small 1 door cooler are at 4 C/40 F or colder. Sandwich prep cooler - see above. Hot holding - soups, chili, chicken, etc. are all at 60 C/140 F or hotter. Temperature records are being kept. Quats sanitizer in bucket - wiping cloth storage and for sanitizing food contact surfaces and counters etc. - concentration is at 200ppm. Quats is automatically dispensed and changed frequently. Commercial dishwasher has a final sanitizing rinse of 180 F at the gauge and 160 F inside of the machine. Cleaning - see above. ** Ensure that there is always an adequate supply of hot water at all hand sinks. Discussed with manager. Customer washrooms have liquid soap, hot/cold water, and hand dryers. Pest monitoring program is in place. Signature not required. Left copy of report with Manager.