INSPECTION REPORT Health Protection RSHA-CE4S8R

PREMISES NAME Tim Hortons #5924		Tel: (778) 630-8355 Fax:
PREMISES ADDRESS 6460 Ladner Trunk Rd Delta, BC V4K 3N3		INSPECTION DATE May 4, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tara Thomas		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Food/debris noted behind/around equipment - hot hold units, prep areas, inside/under refrigeration units, etc. Corrective Action(s): Monitor/clean "hard to reach" areas on a regular basis. Clean as required! Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front service handsink - plugged. Corrective Action(s): Clean/repair front handsink. Violation Score: 3

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

Comments

- Temperature Control: No concerns noted this date. Monitoring conducted. Temp logs reviewed. - Manual Dishwashing: 4 Step Method. Quat Sanitizer: Ok. - Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. All items are to be stored in a sanitary manner. - Wiping cloth storage: Limit the number of cloths being used. Use 200 ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Dispensing Equipment: Manufacturers cleaning and disinfection procedures are to be followed. - Food Storage: Prep line inserts - depths of prep inserts are to be monitored. Deeper inserts do not appear to be properly closing. As discussed. - Chemical Storage: Ok. All Items are to be kept stored in designated areas. - Sanitary Facilities: Ok. - Staff Hygiene: Discussed. - Sanitation: Refer to Violation Notes. - Structurally: Ok. - Garbage,Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers. - Pest Control: An active control program is in place. Records reviewed. - Ice Machine: Cleaning and disinfection discussed. - Food Safe trained staff on site. - Food Safety Plan and Sanitation Plan are on site.