INSPECTION REPORT Health Protection MBEK-B56SHN

PREMISES NAME Tim Hortons #4510		Tel: (604) 536-4775 Fax: (604) 536-4781
PREMISES ADDRESS 101 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE October 2, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andrew Graham		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty had a valid FOODSAFE Level 1 certificate or its equivalent. Operator was not present at time of inspection. Corrective Action(s): Ensure that in the operator's absence, at least one staff member on duty holds a valid FOODSAFE Level 1 certificate or its equivalent. This is a regulatory requirement. Have staff/supervisor(s) trained as needed to meet these requirements. Date to be corrected by: Today. Violation Score: 1

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

Comments

Routine inspection conducted: - Under counter cooler (near mobile pick up) at 1 degree C - Cream dispenser (near mobile pick up) at 4 degrees C - Under counter cooler (near drive through) at 3 degrees C - Cream/milk dispenser (near mobile pick up) at 4 degrees C - Beverage display cooler at 4 degrees C - Preparation cooler at 3 to 4 degrees C (above) and 2 degrees C (below) - Walk in cooler at 1 degree C - Walk in freezer at -14 degrees C. Note: Monitor and ensure food is maintained at -18 degrees C or less. Adjust/repair as needed. - Hot holding internal temperatures were measured at 60 degrees C or more. Internal temperature of reheated soup was measured at above 74 degrees C at time of inspection. - Thermometers available for cold holding units. A probe thermometer is available on site for internal temperature checks. - Temperature logs are maintained for hot holding, cold holding, and receiving. - Prepared foods are labeled, dated, covered, and stored off the floor. - Hand washing stations (front, back) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Quaternary ammonium compounds (quats) sanitizer available from dispenser at three compartment sink and in buckets with wiping cloths at 200 ppm. Three sink plugs available for manual ware washing. - High temperature dishwasher measured 75 degrees C at the utensil surface during the final rinse (minimum 71 degrees C at the utensil surface). - In use utensils stored in ice water - Ice machine appeared to be in sanitary condition. Scoop stored safely in clean container outside ice machine. - Chemical storage separate from food storage - No signs of pest activity observed at time of inspection. - Staff washroom maintained in sanitary condition.