INSPECTION REPORT Health Protection JCHW-BKWTS3

PREMISES NAME Tim Hortons #2783		Tel: (604) 575-8671 Fax: (604) 575-8673
PREMISES ADDRESS 8215 166th St Surrey, BC V3S 2X6		INSPECTION DATE January 17, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lorne Potter		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -18C. -Island prep cooler was at 4C (top and bottom). -Counter top cooler was at 4C. -Milk dispensers were at 1C and 2C. -Under counter coolers were at 4C. -Hot holding units were greater than 60C. Food items are cooked/reheated to greater than 74C prior to hot holding. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats dispenser and sanitizer pails were at 200ppm. Sanitizer pails are changed every 2 hours - time is marked on pails. -Ice Capp attachment sanitized with Quats sanitizer after each use. Solution tested at 200ppm and changed every 2 hours. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. -Facility is serviced by a professional pest control operator on a monthly basis. Reports indicate no signs of pest in the facility. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Manager FOODSAFE Level 1 valid until July 28, 2023. -Please contact the inspector if you have any questions or concerns.