INSPECTION REPORT Health Protection TSTY-AG2VN4

PREMISES NAME Tim Hortons #4510		Tel: (604) 536-4775 Fax: (604) 536-4781
PREMISES ADDRESS 101 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE November 25, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Andrew Graham		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 45

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Drinks (including milk and chocolate milk) in the drinks cooler were measured at 12-13 degrees C. Ambient temperature in cooler averaged 12-14 C. Thermometer on outside of unit was also registering this temperature. Corrective Action(s): Dairy items removed and set aside as waste. Ensure these are not sold. Do not place any perishable items back in this cooler until it has been repaired and reinspected. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer was available in the front service area (including cloth buckets and sanitizer cups for drinks machines). Corrective Action(s): New buckets and one sanitizer cup filled during inspection. Ensure cloths are kept in sanitizer buckets between use. Sanitizer must be easily available for use by staff as required - ensure it is always available at the correct strength while the restaurant is operational. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee was observed blowing nose, then briefly rinsing hands and donning gloves to handle food. Corrective Action(s): Corrected during inspection. Ensure all staff thoroughly wash hands with warm water and liquid soap, and dry with paper towels, after any activity that might contaminate hands. Note that gloves are not a substitute for proper handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: (1) Milk and juice cooler at front counter was not maintaining food at a temperature of 4 C or colder. (2) Door seal on under-counter cooler closest to customer washrooms is in poor condition and requires replacement. Corrective Action(s): (1) Have unit serviced and operating at 4 C or colder by Monday next week (28th November 2016). Call for reinspection prior to placing any perishable items back in the cooler. (2) Replace by next week (2nd December 2016). Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty had taken Food Safe Level 1 or an equivalent food safety course. Corrective Action(s): Have additional staff registered for the course by next week (2nd December 2016). Provide copies of certificates (once received) to the health unit. Violation Score: 1

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

Comments

*General sanitation adequate. Note: two flies observed in sandwich preparation area - ensure professional pest control measures are continued to prevent the issue from worsening. *Note: the following areas require cleaning: -Inside several coolers (especially under-counter units). -Compressor unit on ceiling of walk-in cooler - remove all mould from fan covers and hoses. *Quat sanitizer available at 200ppm in cloth buckets after refill. *Hand sinks supplied with warm water, liquid soap and paper towels. Ensure garbage bin does not obstruct use of rear kitchen hand sink. *All other cooler and freezer temperatures satisfactory (see violations section). *Note: temperature records are not being kept up to date, as per store food safety plan. Ensure these are kept according to policy. *Milk/cream dispenser temperatures satisfactory. Nozzles maintained in clean condition. *Food stored off the floor and protected from contamination. Scoops stored outside of bulk food bins. *High-temperature dishwasher provided a sanitizing rinse of > 71 C at the plate level. *Follow-up inspection required - contact the area health officer once the issues listed above have been addressed.