INSPECTION REPORT Health Protection BCUD-AGLW4D

PREMISES NAME Tim Hortons #2530		Tel: (604) 507-7678 Fax:
PREMISES ADDRESS 7195 King George Blvd Surrey, BC V3W 5A4		INSPECTION DATE December 13, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Steve Adams		NEXT INSPECTION DATE December 14, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Products in 2 door standing cooler at 7C. Cut cheeses, cream cheese, thawing chicken pieces, lettuce Corrective Action(s): As discussed, monitor this machine over the next 30min. If it does not come down in temperature to at least 4C, move high risk products to another functioning cooler. Service machine if necessary. Violation Score: 5

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

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

Comments

Hand sinks supplied with liquid soap, paper towels, hot/cold running water Quat sanitizer solutions in rag buckets and at dispenser measured 200ppm ***When testing sanitizer levels, make sure the product is at room temperature for an accurate reading 4 door freezer (indoors) -13C All ice cap and milk dispensers measured 3-4C Prep cooler 3C top and bottom. Reminder to keep insert section full (without gaps) to ensure the cold air doesn't escape while open Under counter cooler at 2C ***2 door cooler at 7C. See above note regarding foods inside. Temperature records taken at 3pm indicate cooler was 1C. Temperature monitoring records were provided upon request. Good. Hot holding measured at 60C and greater ***Allocate one unit for reheating bagged products and ALWAYS use a probe thermometer to check an internal reheat of 74C minimum has been achieved. No probe thermometer for this purpose was provided upon request Ice containers used for coffee stir spoons Ice maker has been supplemented with coolers to handle ice demand. Ensure these coolers are treated as food contact surfaces - washed, rinsed, sanitized after each day. General sanitation of facility satisfactory. No evidence of pests