INSPECTION REPORT Health Protection 257597

PREMISES NAME Tim Hortons East End Store #1953		Tel: (604) 792-1300 Fax:
PREMISES ADDRESS 46345 Yale Rd Chilliwack, BC V2P 2P8		INSPECTION DATE June 9, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andrew Sands		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 = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Debris observed on the edges of the ice box. Corrective Action(s): Discard the ice. Clean and sanitize the ice box. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats surface sanitizer measured to be at 100-150ppm. Corrective Action(s): Staff willingly replaced the Quats surface sanitizer. Monitor to ensure Quats sanitizer concentration is at 200ppm or manufacturer's instructions. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

General Observations: -Handsinks equipped with hot and cold running water, liquid soap and paper towels -Hot holding units maintained at 60°C or higher -Prep cooler maintained at 40°C or lower -All other coolers maintained at 4°C or lower -Walk-in freezer maintained at -18°C or lower -Dishwasher reached a sanitizing temperature of 80.8°C -Foods observed to be stored off the floor -Washrooms observed to be in sanitary condition -Ice maker observed to be in sanitary condition -No pest activity detected -Premises maintained in sanitary condition -Temperature logs maintained and available. NOTE: 1. Ensure that the wand is air-dried after sanitization to avoid chemical contamination in drinks 2. Ensure that at least one staff has a current and valid FoodSafe Certificate or equivalent available on-site. Email FoodSafe Certificate or enrollment in the course to the Public Health Inspector. 3. Email the pest control report to the Inspector for review.