INSPECTION REPORT Health Protection KLAI-CW5RGC

PREMISES NAME Tim Hortons #6270		Tel: (604) 574-1812 Fax:
PREMISES ADDRESS 19171 Fraser Hwy Surrey, BC V3S 7H2		INSPECTION DATE September 29, 2023	TIME SPENT 0.75 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Savory pastries baked products noted using time as a control and were being held for 8 hours at ambient temperature. All have been sitting at ambient temperature for over 4 hours. Corrective Action(s): **Issue corrected at the time of inspection** All savory products that were initially held for 8 hours were discarded at the time of inspection by staff. As per the Corporate Food Safety Plan, all Tim Hortons Savoury Pastries - Herb & Garlic and Spicy Jalapeno - baked products, they are to be held at ambient temperature for a maximum of 4 hours when the ambient temperature is at 24.0C or less, then discarded. When the ambient temperature is more than 24.0C, then these food products can be held for a maximum of 2 hours then discarded. Please review and follow this procedure with everyone going forward. 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

Routine inspection conducted today: All handwash stations, including staff washroom, were accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Hot hold units were holding hot food above 60.0C Food stored protected and off the floor. 200 PPM QUAT detected in all sanitizer containers setup throughout the food preparation area. High temperature dish machine was able to reach 74.0C at the plate level during the rinse cycle. Utensils and food contact equipment were noted sanitary and in good repair. No signs of pest activities noted during the inspection. Staff onsite at the time of inspection has a valid FOODSAFE level 1 equivalent certificate - expires Jan 2027.