INSPECTION REPORT Health Protection AMAC-CR7T7X

PREMISES NAME Esso Hwy 10 & 99/Tim Hortons		Tel: (604) 590-0766 Fax: (604) 590-0735
PREMISES ADDRESS 9591 Ladner Trunk Rd Delta, BC V4K 3N3		INSPECTION DATE April 24, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ajit Thandi		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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw eggs were left on the counter and measured to be 21 degrees C. When asked about the eggs, the supervisor claimed they are for disposal. Corrective Action(s): The supervisor voluntarily discarded the eggs. Make sure that all perishable food items are kept under 4 degrees C. If it is kept above 4 degrees C, they must be used within 2 hours or discarded. It is important for employees to know how many eggs they will need in a specific time frame so that they are not subject to time-temperature abuse and need to be discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There was no sanitizer present at the time of inspection. Corrective Action(s): Make sure that sanitizer buckets are filled with 200 ppm Quat sanitizer right in the morning and changed as needed. Do not only have it around for when the inspector comes in. It must be used by employees to clean food contact surfaces to avoid the spread of foodborne pathogens. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The main and only hand washing station in the kitchen area is not equipped with a soap dispenser. The supervisor claims that all employees walk to the back prep area to use the sink their for handwashing. Corrective Action(s): Install a soap dispenser, and until this is done, put a soap bottle available for employees to use so they can adequately wash their hands. During busy times, employees will not walk all the way to the back to wash their hands, they will skip hand washing. Having a hand washing station close to their working positions will increase hand washing and stop the spread of foodborne pathogens, therefore preventing any customers from getting sick. Correction Date: 1 month Violation Score: 3

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

Comments

General sanitation is good. 3 compartment sink available with Quat used for sanitizing step. Sanitizer spray bottle readily available with 200 ppm Quat. Cooler temps operating at or below 4 degrees C. Freezer temps operating at or below -18 degrees C. Hot holding units operating at or above 60 degrees C. No signs of pests. Pest management plan in place. Fume hood cleaned and serviced. FoodSafe Certified staff present at time of inspection. Ice machine is kept clean.