INSPECTION REPORT Health Protection ALUI-B8JSP5

PREMISES NAME Tim Hortons #2716		Tel: (604) 575-8338 Fax: (604) 628-0144
PREMISES ADDRESS 15255 No 10 Hwy Surrey, BC V3S 0X9		INSPECTION DATE January 18, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Simon Loo		NEXT INSPECTION DATE January 23, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of procsesed cheddar cheese slices in bottom compartment of sandwich prep cooler at 8 deg C. Foods in inserts had just been changed during inspection. Corrective Action(s): Cheese slices discarded. Do not put foods in this unit until the temperature is at 4 deg C or less. Foods in inserts have a maximum time of 2 hours until the cooler is adjusted/repaired. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sandwich prep cooler not able to maintain internal temperature of 4 deg C or lower during inspection. Bottom compartment was at 8 deg C. Corrective Action(s): Adjust or repair cooler such that it can consistently maintain an internal temperature of 4 deg C or less at all times. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted: -all handwashing stations are equipped with hot and cold running water, liquid soap and paper towels -Walk-in cooler is at 3 deg C -Walk in freezer at -19.3 deg C -Other than above mentioned sandwich prep cooler, all other coolers are at 4 deg C or less -Foods in coolers/freezers covered -All hot holding units are at or above 60 deg C -High temperature dishwasher achieved 72.1 deg C at the plate level after the final rinse cycle. -QUATS sanitizer dispenser at 3 comp sink and in rag buckets at 200 ppm QUATS -General sanitation is ok, ensure to clean corners behind shelving and in the hard to reach areas -Permit posted by staff entrance gate with valid decal -FoodSafe certified staff on site -No signs of pests