Report No. 236452

INSPECTION REPORT
Health Protection
236452

PREMISES NAME
Tim Hortons #3225

Tel: (604) 531-5770
Fax: (604) 531-5775

PREMISES ADDRESS
2355 160th St
Surrey, BC V3S 9N6

INSPECTION DATE
May 29, 2019

TIME SPENT
1.5 hours

OPERATOR (Person in Charge)
Gurtek Shoker

NEXT INSPECTION DATE
June 05, 2019

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	No

HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Ice scoop was stored in a container with a film of food debris and water inside it.
Corrective Action(s): Ice scoop was immediately washed and sanitized by staff. Ensure ice scoop is kept in a clean container to prevent cross-contamination of ice.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)]
Observation: Tiny insects were seen crawling out of the bottom of the cabinet underneath the night serving area handsink (customer view).
Corrective Action(s): Refrain from storing food underneath handsinks and inform pest control technician about the issue. Prevent any pest by fixing the cabinet (see next violation).
Date to be corrected by: 1 week
Corrective Action(s):
Violation Score:

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: There was a crack on the bottom of the cabinet underneath the right handsink (customer view). Small insects crawling out of it.
Corrective Action(s): Seal/repair the crack to prevent pest infestation.
Date to be corrected by: 1 week
Corrective Action(s):

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

Comments

Comments:
-Under counter cooler: 39C (left) 2.5C (right).
-Prep cooler (sandwich); 4C (top) 4C (bottom).
-Double door cooler next to oven: 1.9C.
-Double door cooler next to freezer: 3.3C.
-Walk-in freezer: -18C.
-Hot holding units (soup & chili): >70C.
-Handwash station were supplied with hot & cold running water, liquid handsoap and single-use paper towels.
-Washroom (public) was clean with propoerly supplied handsinks.
-QUATS sanitizer available at >00ppm in dispenser, sanitizer buckets (4 in front, 2 in back), spray bottle, and in stainless steel cups for each ice capp machine.
-Spoons were kept in ice (for stirring drinks).
-Food prep equipment (knives, tongs, spatulas) were washed and sanitized within every 4 hours.
-3-compartment sink setup was adequate (wash, rinse, sanitize) with sink plugs.
-Ice machine was in clean condition.
-Food storage were 6" off the floor in original packaging or pest-proof containers. Foods in coolers were date stamped.
-All equipment were stored in sanitary conditions.
-Chemicals were stored separately in staff storage area.
-Mop sink was secured in a separate compartment with door.
-Pests records were available. Last pest inspection was conducted on May 27, 2019.
-Temperature and sanitation logs were kept on computer multiple times daily.
-Permit and valid Food Safe certificates were posted.