INSPECTION REPORT Health Protection 259265

PREMISES NAME Tim Hortons #2656		Tel: (604) 572-4802 Fax: (604) 572-4803
PREMISES ADDRESS 12110 Nordel Way Surrey, BC V3W 1P6		INSPECTION DATE August 8, 2023	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Tracy Cameron		NEXT INSPECTION DATE August 10, 2023
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Dining area dairy dispenser temperature measured 5.2C. Dispensed milk internal temperature at 6.0C. Corrective action: Both milk bags were recently stocked in this unit (less than 2 hours prior). Staff moved dairy bags to the walk in cooler for cold holding at or below 4C. Service the dairy dispenser and do not use until unit is capable of maintaining the temperature of the dairy at or below 4C. Staff may also use another machine from storage. Ensure that unit from storage is also maintaining 4C or lower before using. Staff only using the drive thru window dispenser for dispensing dairy. Cold potentially hazardous food/drink must be kept at or below 4C/40F to prevent the growth of pathogens and/or toxin production. Date to be corrected by: Aug 9, 2023 Corrective Action(s): Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potato wedges in bottom compartment of hot holding unit measured an internal temperature of 43C (right tray) and 48C (left tray). Potatoes were moved to hot holding after cooking less than 1 hour prior. Corrective action: Assistant manager reheated the wedges to 74C/165F and then placed them back in hot holding at or above 60C. Potato wedges in hot holding are discarded after 1.5 hours according to food safety plan. Ensure to fully cook potato wedges to at least 74C/165F prior to placing in the hot holding unit at or above 60C/140F. cooking the wedges to an internal temperature of 74C/165F destroys potential pathogens that may have been present in the food and hot holding at or above 60C/140F prevents growth of pathogens introduced after cooking (e.g. improper food handling, hand washing) and toxin production. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink at the donut station did not have paper towel at the start of the inspection. Corrective action: Staff restocked the handsink with paper towel. Ensure this handsink and all other handsinks are equipped with proper towels, liquid soap and hot and cold running water at all times to facilitate proper handwashing practices, which reduces the risk of spreading pathogens to food or food contact surfaces. Corrective Action(s):

Non-Critical Hazards: Total Number: 2

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Ambient air temperature of walk-in freezer measured at -13.4C. Unit was actively cooling and not in defrost. Product surface temperature was between -13C and -15C. Corrective action: Monitor temperature and adjust thermostat as necessary to ensure the freezer is capable of maintaining food at or below -18C/0F for control of food quality and shelf life. Date to be corrected by: Today Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Diary dispenser ambient air temperature measured 5.2C and was not capable of maintaining internal temperature of stored dairy at or below 4C/40F. Corrective action: Do not use this dispenser until serviced or adjusted to be capable of maintaining stored dairy at or below 4C/40F. Staff may replace this unit with one from storage (as per assistant manager) if necessary. The drive thru window dispenser is to be used only. Cold potentially hazardous foods need to be stored in a cooler capable of maintaining the temperature at or below 4C/40F to prevent potential pathogen growth and/or toxin production. Date to be corrected by: Aug 9, 2023 Corrective Action(s): Violation Score:

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

Comments

Comments: Handsinks were equipped with hot and cold water, liquid soap and paper towels (with exception of donut station, see code 401). Staff observed washing hands properly and at adequate frequency. Staff hygiene/cleanliness was satisfactory: clean at line and hair coverings worn. FOODSAFE Level 1 equivalent trained staff onsite (expiry: July 15, 2024). Food contact surface sanitizer buckets achieved 200ppm QUATs, and dispenser at 3-compartment sink achieved 200ppm, with test strips. Test strips for QUATs available. High temperature dishwasher temperature at 74.6 after final rinse at plate level (required: at or above 71C at plate level). Manifold temperature on machine reached above 82C/180F for 10 seconds. 3-compartment sink has hot and cold water and drain plug available. Not set up for manual ware washing at time of inspection. Cleaned and sanitized equipment and utensils observed stored in a sanitary manner on clean dry racks/shelves. In-use utensils (knives, scoops, ladles) cleaned and sanitized every 4 hours. When not in use, utensils stored in food in cold or hot holding with handles not in contact with food. Ice machine and well clean, scoop stored outside the well in a sanitary manner. Ice moved from maker to the well with a cleaned and sanitized stainless steel pitcher. Walk-in cooler temperature at 4.0C (required: at or below 4C/40F). Undercounter bar fridge at 0.6C. Undercounter beverage fridge at 3.8C. Display beverage cooler with milk cartons at 4.0C. Dairy dispenser at drive thru window at 4.0C. Prep cooler top items internal temperature at or below 4C (tomato/cucumber, diced at 3.9C and sliced turkey at 4.0C). Top cover closed between uses. Prep cooler bottom at 2.2C. All coolers and freezer equipped with accurate thermometer. Hot held slow cooked chicken, rice mix, sausage, eggs, hashbrowns and steak measured at over 60C (required at or above 60C/140F). Minestrone cooking temperature reached over 74C/165F with probe thermometer. Thawing done in walk-in cooler. Surface temperature of thawing rice mix at -2.2C, grilled chicken at 0.6C and steak at 3.8C. Probe thermometer available. Overall sanitation of floors, walls, ceiling satisfactory. No signs of pest activity during inspection. Pest control company contracted monthly. Most recent report Aug 3 found no signs of pest activity. Mop and cleaning supply room clean and only chemicals stored here, no food or food containers stored near chemicals. Food in coolers/freezers and at room temperature kept covered or in original packaging and stored off the ground.