INSPECTION REPORT Health Protection 236453

PREMISES NAME Tim Hortons #3304		Tel: (604) 535-3288 Fax:
PREMISES ADDRESS 16141 24th Ave Surrey, BC V3S 9N6		INSPECTION DATE May 29, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Simon Loo		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 = 0

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station inside the staff washroom had a broken soap dispenser. Corrective Action(s): Manager brought more refill soap with pump. Ensure all handwash stations are in good repair to properly supply hand soap. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometer was not available in the bottom compartment of the prep cooler (for sandwiches). Corrective Action(s): Obtain a working thermometer for the cooler to properly monitor temperatures. Date to be corrected by: Today Corrective Action(s): Violation Score:

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

Comments

Comments: -Undercounter cooler: -2C (left), 2C (right). -Prep cooler: 4C (top), 4C (bottom). -Walk-in freezer: -15C. All foods inside were frozen solid. -Hot holding units (meats, soups) were at 60C or above internally. -Handwash stations had hot & cold running water, liquid handsoap (except in staff washroom), and single-use paper towels. -QUATS sanitizers were measured at 200ppm in sanitizer buckets (3 in front, 2 in back), spray bottle, and two ice capp nozzle cleaning cups. Dispenser also had 200ppm QUATS at 3-compartment sink. -3-compartment sink had sink plugs and was setup properly. -Temperature logs were available or computer, and kept daily. -Food storage was off the floor in pest proof containers that wre date-stamped. -Equipment and utensils were in sanitary conditions. -Ice machine was clean with scoop stored separately in sanitary condition. -High temperature dishwasher measured 79.8C at plate's level during final rinse. -Staff practice good hygiene. Handwashing was observed. -No signs of pests were observed during inspection. Pest control invoices available. -Permit and Food Safe certificates were posted and valid. -General sanitation was satisfactory.