INSPECTION REPORT Health Protection FEMI-CLGTSZ

PREMISES NAME Tim Hortons # 4813		Tel: (604) 944-4813 Fax: (604) 468-0634
PREMISES ADDRESS 1206 - 2929 Barnet Hwy Coquitlam, BC V3B 5R5		INSPECTION DATE November 24, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Murray / Lois Swanson		NEXT INSPECTION DATE December 01, 2022
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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Noted chilli being re heated using steam table ( in plastic bags inside hot water) Corrective Action(s): -Reheat cold foods using stove or oven to bring temp from 4oC to 74 oC quickly- if using microwave ensure to stir frequently and check temp in different corners *** Hot holding units are designed to keep hot food hot it is not for reheating cold foods *** If the unit is an oven ( are able to quickly cook/reheat foods to 74oC ) provide information - Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Noted dirty dishware in all three sinks Corrective Action(s): Ensure to follow the 4 steps of manual dishwashing - wash- rinse- sanitize -air dry **Facility has a high temp dishwasher however not all dishware are washed using dishwasher ** have a dirty zone vs clean zone Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Poor cleaning and sanitation noted in entire facility including inside/under/behind equipment, walls , floors , shelving units ... Corrective Action(s): Deep clean the entire facility Violation Score: 15

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

Comments

-New manager/suprevisor (FS trained) on site with good attitude/care toward Foodsafety -Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-in, prep, undercover, display) are < or = 4C - Walk-in freezer is < or = -18C - Hot holding units are > or = 60C - High temperature dishwasher temp reached 71oC at the plate level. - 200 ppm Quat sanitizer is available in buckets with wiping cloths - Ice machine is maintained. Ice scoop is stored properly. - Permit is posted - Good personal hygiene noted by staff (hair control ,hand hygiene) *** Discussed cleaning/sanitizing tables after each customers - Ensure it is done even in busy hours. No signature is obtained due to covid- explained verbally and a copy is provided to the manager/supervisor