INSPECTION REPORT Health Protection JCHW-CKXTMH

PREMISES NAME Tim Hortons #2608		Tel: (604) 581-7722 Fax: (604) 581-7724
PREMISES ADDRESS B - 10320 152nd St Surrey, BC V3R 4G8		INSPECTION DATE November 7, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kevin Knubley		NEXT INSPECTION DATE November 14, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer container located by the Ice Capp machine by the hot holding area hod no detectable sanitizer. Corrective Action(s): Ice Capp mixing attachments must be sanitized after each use to prevent potential cross contamination. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual vegetable cutter/press was found to have food debris on the arm piece and blades. Corrective Action(s): Ensure equipment is properly washed and sanitized after each use to prevent potential cross contamination. Equipment was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) 3-compartment sink was leaking water. 2) Under counter cooler by the hot holding area requires repairs to the door seal. Corrective Action(s): 1) Service the 3-compartment sink to repair the leak. Equipment must be maintained in good working order. 2) Repair the door seal and ensure all equipment is maintained in good working order. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the staff in the facility at the time of inspection had FOODSAFE Level 1 or equivalent training. Corrective Action(s): In the absence of the operator, at least one staff member in the establishment must have FOODSAFE Level 1 or equivalent training. Additional staff must be trained in FOODSAFE Level 1 or equivalent or staff must be scheduled accordingly. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -10C. -Sandwich prep cooler was at 4C. -Both under counter coolers were at 4C. -Counter top cooler was at 4C. -Dairy dispenser was at 4C. -Hot holding was greater than 60C. Foods were heated to greater than 74C prior to hold holding. -Temperatures checked and recorded daily. -High temperature dishwasher had a final rinse of 75C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -3-compartment sink Quats dispenser was at 200ppm. -Sanitizer pails changed every 2 hours. Pails tested at 200ppm. -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. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19