INSPECTION REPORT Health Protection VCHN-CLFQST

PREMISES NAME Tim Hortons #1776		Tel: (604) 526-6635 Fax:
PREMISES ADDRESS 1359 Cliveden Ave Delta, BC V3M 6C7		INSPECTION DATE November 23, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris accumulations observed underneath shelves and equipment throughout the premise. Pooling water observed around the oven. Corrective Action(s): Thorough cleaning required for the premise. Focus cleaning efforts underneath, behind equipment and all hard to reach areas. Ensure spills are cleaned promptly. Correct immediately. Violation Score: 9

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

Comments

Routine inspection: Note: egg station tray of raw shell eggs observed stored at room temperature in tray holder. Indicate the maximum time (1 hour as indicated on product shelf life placard) allowed to be stored in this manner. Front: Hand sinks provided with liquid soap and paper towels. Hot holding at or above 60 degrees C. Under the counter coolers (2) at or below 4 degrees C. Preparation cooler inserts and lower section at or below 4 degrees C. Ice machine maintained in a sanitary manner. Scoops stored outside of ice machine. 200 quats available for use in containers. Wiping cloths stored in solution when not in use. Back: Hand sink provided with liquid soap and paper towels. 200ppm quats dispensed from chemical dispensing station at 3 compartment sink. Dishwasher registers 73 degrees C at the plate surface during the final rinse cycle. Walk in freezer by office at -12 degrees C. Additional walk in freezer at -15 degrees C. Monitor and ensure -18 degrees C or less. Walk in cooler at or below 4 degrees C. 2 door cooler at 3 degrees C. FOODSAFE requirements met at time of inspection.