Fraser Health Authority



INSPECTION REPORT
Health Protection
MLUO-CN6225
PREMISES NAME
Tim Hortons #3439		Tel: (604) 850-6400
Fax: (604) 607-6717
PREMISES ADDRESS
1795 Clearbrook Rd
Abbotsford, BC V2T 5X5		INSPECTION DATE
January 16, 2023		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
David Elliott		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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 = 1
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation (CORRECTED DURING INSPECTION): Supervisor did not have FS1. She is scheduled to take the course.
Corrective Action(s): Manager came to the store before the end of inspection.
Violation Score: 1

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

Health permit valid and posted.
Hand wash stations stocked with liquid soap and paper towels.
Sanitizer (quats) measured at 200 ppm - in buckets and 3rd sink
High temp dishwasher reached => 71 deg C at plate surface
Walk-in cooler was at 1-2 deg C ambient temp
Walk-in freezer was at -24 deg C ambient temp
Prep line coolers at 3-4 deg C ambient temp
Dairy/creamer machine at 4 deg C
Beverage cooler at 4 deg C
Hot holding for chicken, potato wedges, egg was at 60-62 deg C.
Note: chicken strips discarded at time of inspection - past best before time for hot holding by ~ 10 mins
Hot holding for soup was at 65-68 deg C
Digital temperature log was available and up to date.
pest control monitoring in place - no signs of pests noted
food items were stored off the floor
General sanitation was satisfactory at time of visit.
Washrooms were in sanitary condition.

** Ensure any new managers or supervisors have valid Food Safe 1 certification. Keep certificates on file.