INSPECTION REPORT Health Protection DSOG-AX5SWM

PREMISES NAME Tim Hortons #2172		Tel: (604) 501-2253 Fax: (604) 501-9921
PREMISES ADDRESS 12169 72nd Ave Surrey, BC V3W 2M1		INSPECTION DATE March 23, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Holly Cameron		NEXT INSPECTION DATE 6 Months
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

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Multiple Quat sanitizers in red buckets in the front of the kitchen measured < 100ppm concentration. Corrective Action(s): Ensure that Quat sanitizers are measured at 200ppm concentration and changed out frequently. 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

- General sanitation is good. - All handwashing stations (two in the back of kitchen/two in front) supplied with cold/hot running water, soap, and paper towels. - All coolers (walk in, prep, undercounter) < or = to 4C. - All freezers (walk in) < or = to -18C. - Most food items are stored in plastic insert containers with lids, dated, and labeled. - Daily temperature logs were available at the time of the inspection. No concerns with temperature noted. - All hot holding units > or = 60C. - Three compartment sink available for manual dishwashing. Quat sanitizer available at 200ppm concentration. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only. - High temperature dishwasher (stationary) achieved 79C at the plate's level during the final rinse cycle. - Surface sanitizers available in designated red buckets with presoaked wiping cloths at 200 ppm QUAT solution in the back of the kitchen. - Dry storage area has adequate space and wire racks. Dry food items (ie sugar) stored in carts with proper lids. - No signs of pest activity at the time of the inspection. Pest control report (March 2018) shows new baits and monitoring. - Ice machine is clean. No signs of build up of mildew. - FOODSAFE equivalent trained staff on duty.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-AX5SWM
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: 0.08 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