INSPECTION REPORT Health Protection AHEN-B962K9

PREMISES NAME Tim Hortons #87		Tel: Fax:
PREMISES ADDRESS 9595 King George Blvd Surrey, BC V3T 2V3		INSPECTION DATE February 6, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two handsinks in the front service area lacked liquid soap at the time of inspection. Corrective Action(s): Make sure all handsinks are supplied with liquid soap, hot and cold running water, and paper towels to enable staff to wash their hands properly prior to handling food. Supervisor resupplied liquid soap at the front handsinks. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No one on shift had valid FOODSAFE/equivalent course training at the time of inspection. Two staff members on shift had expired FOODSAFE Level 1 certificates based on the provincial database system that the Environmental Health Officer checked. Corrective Action(s): Make sure that at least one staff member on each shift has a valid FOODSAFE Level 1/equivalent course certificate in the Operator's absence. A current list of equivalent courses to FOODSAFE was provided to the shift supervisor. Please provide an update to the district Environmental Health Officer within 1 month once staff complete FOODSAFE/equivalent course training. Violation Score: 1

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

Comments

Handsink in the back was supplied with liquid soap, hot and cold running water, and paper towels. Hot-held food was at or above 60 degrees C (140 degrees F) 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). Other freezer temperatures were satisfactory. Refrigeration units were equipped with thermometers. Several probe thermometers were available. Dishwasher final rinse temperature was at or above 71 degrees C (at 82 degrees C) at the plate. 200 ppm QUATS sanitizer was available from the dispenser at the three-compartment sink and inside the buckets with wiping cloths. Ice machine and ice bin were in a clean condition at the time of inspection. No signs of recent pest activity were evident at the time of inspection. Please contact the district Environmental Health Officer if you have any questions (business card was provided).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B962K9
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment