INSPECTION REPORT Health Protection MUPN-CXCR5J

PREMISES NAME Tim Hortons #2870		Tel: (604) 465-3009 Fax: (604) 462-1196
PREMISES ADDRESS 715 - 19800 Lougheed Hwy Pitt Meadows, BC V3Y 2W1		INSPECTION DATE November 7, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Abraham Hammoud		NEXT INSPECTION DATE
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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher only reaching 67C at the dish level. Displayed temperature only reached 180F (82C which is the minimum required temperature at the manifold) for a brief moment but was not enough to reach the required 71C at the dish level. Three compartment sink also available for washing dishes and restaurant primarily does single use disposable dishes. Corrective Action(s): Dishwasher may continue to be used for washing but the dishes must be manually sanitized in the third sink before use. Have dishwasher adjusted/repaired to ensure that a minimum 71C is maintained at the dish level at the rinse step. 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: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Good food storage practices noted such as thawing in cooler √ Food up off floor ≥6”, good stock rotation noted √ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel √ Quats sanitizer available at 200ppm in buckets with time stamp on √ Three compartment sink stocked with dish soap, sanitizer, hot and cold running water √ Test strips present for monitoring dishwasher/sanitizer levels √ Equipment appeared to be in good working order √ General sanitation and maintenance is satisfactory √ No signs of pest infestation noted √ Thermometers present √ Temperature logs maintained and no issues with equipment have been noted √ Staff with FoodSafe (or equivalent) present. √ No concerns with staff hygiene or food handling noted during inspection √ Permit posted in visible location