INSPECTION REPORT Health Protection JCHW-CQZSYJ

PREMISES NAME Tim Hortons #311		Tel: (604) 583-1332 Fax:
PREMISES ADDRESS 101 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE April 18, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Derek Frohloff		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Cooked chicken was in the hot holding unit at 55C. 2) Savoury baked products were stored at room temperature without time tracking. Corrective Action(s): 1) Cooked potentially hazardous foods must be maintained at or above 60C to prevent the growth of pathogens and or the formation of toxins. Chicken was reheated to greater than 74C and hot held at the time of inspection. 2) Potentially hazardous foods which are cooked to an internal temperature of 74C and held at 24C or less can be stored at ambient temperature for up to 4 hours, if records are maintained to time track the products. Two savoury pastries were discarded at the time of inspection. Violation Score: 15

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 was at 3C. -Walk-in freezer was at -18C. -Prep cooler was at 4C. -Table top cooler was at 4C. -Under counter cooler was at 4C. -Both dairy dispensers were less than 4C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Temperatures are checked and recorded daily. -Quats sanitizer dispenser was at 200ppm. -Quats sanitizer pails changed every 2 hours and was at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Dicer was found to be clean and sanitary. -Ice machine was clean and well maintained. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -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. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 equivalent valid until 2025-10-08. *Eggs were stored at room temperature after using the egg station without time tracking. Instructions posted by the egg station state to store eggs in the walk-in cooler. Ensure staff are following proper food safety procedures. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.