INSPECTION REPORT Health Protection JMAA-BLJU4T

PREMISES NAME Tim Hortons #2173		Tel: () 538-8198 Fax:
PREMISES ADDRESS 600 - 3077 152nd St Surrey, BC V4P 3K1		INSPECTION DATE February 6, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: There are no critical hazards.

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 of food service establishment. Premise is generally maintained in good sanitary condition. The following was noted during the inspection: 1. Temperatures - Walk-in cooler at 0C - Walk-in freezers at -12C (small) and -18C (large) - Undercounter coolers at front-of-house vary from 2-4C - Milk dispenser cooler (x2) at 2C - Sandwich prep cooler at 4C (top) and 4C (bottom) - Ice capp machines at 0C - Soup and chili heated to 165F (74C) and hot-held at 60C (140F). All hot-holding units at 60C or greater - Temperature logs maintained and up-to-date 2. Hygiene and Sanitizing - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Employees observed practicing proper hand washing procedures at time of inspection - Hair net policy enforced in food preparation areas - High-temperature dishwasher sanitizes at a final rinse temperature of 72C at the plate (~187F at the manifold) - QUATS dispenser releases approximately 200 ppm QUATS. Test strips available for use. Recommend to log sanitizer concentrations every day to ensure that the dispenser is working properly - QUATS Sanitizing pails throughout facility measured at approximately 200 ppm and are changed every 2 hours 3. Storage - Food products elevated at least 6" off the floor - Chemicals stored separately from food products - Shelving generally maintained in good sanitary condition - Flour storage bins are well maintained. Bins are cleaned and sanitized after use - All toppings inside undercounter coolers adequately covered at time of inspection 4. Pests - No signs of recent, visible pest activity noted at time of inspection - Back door is tightly shut and no gaps were identified in entraceways 5. Administrative - Employees have valid FoodSafe 1 certifications posted inside the office - General manager on-site has ADVANCED.fst 3rd edition - Permit posted and up-to-date