INSPECTION REPORT Health Protection AHEN-AVHW4P

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 January 30, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kevin Knubley		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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels were not able to be dispensed from the dispenser at the handsink near the 3-compartment sink/dishwasher area and paper towels were not available near this handsink at the time of inspection. Corrective Action(s): Staff placed a roll of paper towels at the handsink upon verbal direction by the district E.H.O (Corrected). Ensure all handsinks are supplied with liquid soap, hot and cold running water, and paper towels. Please ensure the dispenser is in good working order by tomorrow. 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

Permit to Operate was posted in a conspicuous location. Other handsinks were adequately supplied with hot and cold running water, liquid soap, and paper towels. 200 ppm QUATS sanitizer was available from the dispenser and in the buckets with wiping cloths. Ice machines were in a clean condition at the time of inspection and the scoops were stored separately from the ice. Dishwasher final rinse temperature was 74.6 degrees C (71 degrees C or hotter) at the plate. Temperature gauge of the dishwasher was in good working order. No signs of recent pest activity were observed at the time of inspection. Supervisor on-shift had completed the FOODSAFE refresher course and had valid FOODSAFE training. Walk-in-cooler and other coolers were at or below 4 degrees C / 40 degrees F. Walk-in-freezer was at or below -18 degrees C / 0 degrees F. Hot-held food (potatoes, meat, soups, chilli) were at or above 60 degrees C / 140 degrees F. Probe thermometers were available on-site and were in good working order.