INSPECTION REPORT Health Protection SDHI-CANVX5

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 January 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andrew Graham		NEXT INSPECTION DATE 6 Months
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Shredded chicken observed in warmer/hot-holding unit in back prep area probed at 49'C. Manager stated that the warmer was not turned on and that the chicken was prepared at 1PM. Chicken was voluntarily discarded by the manager during the inspection. Corrective Action(s): Ensure all potentially hazardous foods are stored at 4'C or lower or hot-held at 60'C or higher at all times to prevent bacteria growth and/or toxin production and to prevent foodborne illness. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Multiple sanitizer pails with wiping cloths measured at 0 ppm QUATS concentration during inspection. Manager stated that they would be changed at 3PM and are changed every 2 hours. The sanitizer solution bottle/bag was replaced at the QUATS dispenser station during inspection and all sanitizer pails were measured at 200 ppm QUATS concentration. Corrective Action(s): Replace the sanitizer stock bottle/bag frequently at the dispenser to ensure it is able to dispense 200 ppm QUATS at all times. Check sanitizer strength with available test strips (as per approved sanitation plan) to ensure sanitizer is at 200 ppm QUATS concentration. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection Conducted 1. Temperatures: - Walk-in cooler at 3'C - Walk-in freezer at -19'C - All under-counter coolers and prep coolers at 4'C or lower - Temperature logs maintained 2. Sanitation: - General sanitation was okay during time of inspection - Hand washing stations supplied with liquid soap, paper towel, hot and cold running water - High-temperature dishwasher measured at 74.9'C (above minimum required final rinse temperature of 71'C) - Ice machine kept in good sanitary condition - No signs of pests during inspection 3. Storage: - All food stored at least 6 inches off the floor - Chemicals stored away from food 4. Administration: - FOODSAFE Level 1 trained staff available on premises Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.