INSPECTION REPORT Health Protection AKWN-BHGNTG

PREMISES NAME Tim Hortons #2257		Tel: (604) 519-1294 Fax: (604) 519-1246
PREMISES ADDRESS 524 6th St New Westminster, BC V3M 2R3		INSPECTION DATE October 31, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dan/VanessaCarolan		NEXT INSPECTION DATE 5 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer for in-use wiping cloths at the front of house (beside center handwashing sink) had a concentration of less than 50ppm. Corrective Action(s): Quats sanitizer shall be maintained at 200ppm and changed frequently to ensure adequate sanitizer concentration. Manager was informed at the time of inspection and violation was corrected immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation and organization of the storage areas require improvement. Corrective Action(s): Both walk-in freezers require cleaning to remove donuts that have fallen to the floor under and behind shelving units. The floor around the two organics bins requires cleaning to remove the coffee grounds that have spilled onto the floor. The dry storage room requires some cleaning to remove empty boxes and should also be better organized. Date to be corrected: November 1, 2019 Violation Score: 9

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

Comments

Both walk-in freezers were -18 degrees Celsius or less. Walk-in cooler was 4 degrees Celsius or less. At the front of house the undercounter cooler, display cooler, and preparation cooler were all 4 degrees Celsius or less. Hot holding unit units at the back of house (x1) and front of house (x4) were all 60 degrees Celsius or more. Staffs hygiene and food handling practices appeared satisfactory. Food storage practices were generally good. All handwashing sinks were stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. High temperature dishwasher had a final rinse temperature of at least 72.2 degrees Celsius. Quats sanitizers for the in-use wiping cloths all had a concentration of 200ppm, except as noted above. Chemicals were stored in a safe manner. No signs of pests.