INSPECTION REPORT Health Protection BCUD-ABMVNG

PREMISES NAME Tim Hortons #3226		Tel: (778) 578-7896 Fax:
PREMISES ADDRESS 6422 120th St Surrey, BC V3W 3M5		INSPECTION DATE July 7, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Simon Loo		NEXT INSPECTION DATE July 08, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Baggies of meat are getting reheated in a warming unit that is also being used as a hot holder. When checked for temperature, they are NOT reaching 74C. Corrective Action(s): Use one unit for "boiling" or reheating the meat products to 74C internally. They must be heated up as quickly as possible. Use the other warming unit for hot holding only. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Only one sanitizer bin found at time of inspection. Quat sanitizer solution measured at 0ppm. A dirty rag was found on the sandwich prep table without a sanitizer bucket around Corrective Action(s): Move all rags to sanitizer buckets and never leave them out to grow bacteria. Put out more sanitizer buckets for easy use! Change over the solution on a frequent basis as sanitizer gets used up. Order more sanitizer buckets! Always have spares on site Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 3 of 4 hand washing stations blocked by food equipment, food, or dispensers Corrective Action(s): ALWAYS keep your hand sinks easily accessible, free from obstructions, and supplied with liquid soap and paper towels Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed a large container/dispenser bin of iced coffee refilled and left of the ground near high foot traffic area. Dispenser nozzle inches away from people's shoes Corrective Action(s): Refill food containers away from potential contaminants. Never leave food or food contact equipment on the ground. Moved at time of inspection Violation Score: 3

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

Comments

Hand sinks - see above violations All coolers measured 4C or less **Keep lid closed on prep cooler when not in use Walk in freezer at -10C Hot held soups were found 60C or above, hot held solids above 60C. **Note: numerous items in the solid item hot holding unit were flashing *dump*. Use the built in timers accurately! Quat dispenser at 3 compartment sink measured at 200ppm. **Note: test strips on site are for a chlorine sanitizer. These are not correct. Acquire test strips that test yourquat sanitizer. An unlabelled bottle on site had unknown pink chemical. Dumped at time of inspection. Make sure all spray bottled and chemicals are well labelled. Please recall your blenders for iced capps MUST be washed, rinsed, and sanitized at least every 4hrs. That means more work than just dipping into your sanitizer cup. General sanitation difficult to assess as the premise is overloaded with boxes along walls, filling up all available storage space, and blocking prep surfaces. Do not over order! Find a better way to store your necessary equipment.