INSPECTION REPORT Health Protection 248238

PREMISES NAME Tim Hortons #6270		Tel: (604) 574-1812 Fax:
PREMISES ADDRESS 19171 Fraser Hwy Surrey, BC V3S 7H2		INSPECTION DATE August 26, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Greg McAuley		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: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): equipment/utensils/food contact surfaces not properly washed and sanitized. Observation: 3 sanitizer pails tested at 50ppm QUATS. Correction: Operator re-filled the sanitizer buckets at the time of inspection. Ensure the sanitizer levels are tested frequently to maintain 200ppm concentration. Also ensure the water temperature is not too high when dispensing QUATS. Rationale: Adequate sanitizer levels ensure food contact surfaces are washed and sanitized properly to remove pathogens that can cross-contaminate food and cause a food borne illness. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Adequate handwashing stations not available for employees. Observation: The paper towel dispenser was not set-up for dispensing paper towels in the staff washroom. correction: Operator set the paper towels through the dispensers for proper dispensing and minimal contact. Ensure handsinks are always equipped. Rationale: Inadequately equipped handwashing stations discourage handwashing which can cause contamination of food and food contact surfaces through the handler. Corrective Action(s):

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

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

Comments

Comments Routine inspection of the food premises conducted. Temperatures All coolers (walk-in, preparation, inserts, single-door) were well below 4C. Walk in freezer was at -21C. All hot holding units (soup) were well above 60C. Patties hot holding unit was at 60C. Ice-cream (soft-serve) machine was holding dairy product at -1C (required <4C) Sanitation High temperature dishwasher achieved 80C at the dish surface after the final rinse cycle. QUATS dispenser dispensed 200ppm QUATS. Sanitizer buckets are labelled and time tracked. Ice-machine in good sanitary condition. Scoops stored outside in clean container. Water tray free of debris and mould/mildew. Handsinks equipped with hot/cold running water, liquid soap and paper towels. 3-compartment sink equipped with plugs. Knife rack in good sanitary condition. Knives were clean. Clean utensils separated from dirty utensils. Washroom in satisfactory condition. Pest Control No signs of recent pest activity noted. Facility is monitored by a professional pest control company. Tin cats were empty. Storage Food is covered inside coolers. Items are marked with dates to "use-by". Food stored at least 6" off the floor. Chemical storage is separated from kitchen storage. Practices/Personnel Personal hygiene very good for all staff. Staff handling cash is separated from staff handling food. Hair restraints are used. Adequate handwashing observed at the time of inspection. NOTE: Bacon is now stored at room temperature for 6 hours with a time stamp as per the new Food Safety Plan. Plan present onf site. Administration Manager is FoodSafe Level 1 or equivalent certified. Valid until November 28, 2020 (serve safe) Permit is posted Temperature and sanitation logs up to date (online) Pest control reports available on site. COVID Safety Staff is screened before each shift. Temperatures are logged. Masks are mandatory. Tables are blocked off for maintaining 2m distance. Signage is posted. Ground is marked. Written plan is available on site for review.