INSPECTION REPORT Health Protection JCHW-CKMP4B

PREMISES NAME Tynehead Esso - Tim Hortons #6352		Tel: (604) 588-4037 Fax:
PREMISES ADDRESS 16815 96th Ave Surrey, BC V4N 2C5		INSPECTION DATE October 28, 2022	TIME SPENT 0.66 hours
OPERATOR (Person in Charge) Gurtek Shoker		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked eggs in the hot holding unit were at 40C. Staff we unsure when the eggs were placed in the hot holding unit. Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Eggs were voluntarily discarded by the facility at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual vegetable cutter plunger was found to have tomato debris. Staff did not clean and sanitize the equipment prior to putting the equipment away. Corrective Action(s): Ensure staff clean and sanitize equipment after each use, and prior to storing equipment. Manual vegetable cutter was washed and sanitized at the time of inspection. Violation Score: 5

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 (shared with Esso) was at 4C. -Sandwich prep cooler was at 4C (top and bottom). -Under counter coolers were at 4C. -Egg cooler was at 4C. -Back upright cooler was at 4C. -Dairy dispensers were at 4C. -Walk-in freezer was at -10C. -Soups were cooked to greater than 74C prior to hot holding. -Cooler units equipped with accurate thermometers. Temperatures checked and recorded daily. -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizer was at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pails labelled and tested at 200ppm. Containers time stamped and changed every 2 hours. -Ice Capp attachment sanitized with 200ppm Quats sanitizer after each use. -Mixing spoons stored in ice/water mixture. -Ice machine was clean and sanitary. Ice scoop stored in a sanitary manner at the time of inspection. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator on a monthly basis. No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until October 23, 2025. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.