INSPECTION REPORT Health Protection JCHW-AV9V2B

PREMISES NAME Tim Hortons #2783		Tel: (604) 575-8671 Fax: (604) 575-8673
PREMISES ADDRESS 8215 166th St Surrey, BC V3S 2X6		INSPECTION DATE January 22, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lorne Potter		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) 3 sanitizer pails had less than 200ppm Quats sanitizer. One of the sanitizer pails were marked 12AM 2) Sanitizing compartment sink was filled with soap and water. Corrective Action(s): 1) Ensure Quats sanitizer solution is changed every 2 hours or as needed and is maintained at 200ppm for proper sanitizing of food contact surfaces. Solutions were refilled and tested at 200ppm at the time of inspection. Staff are to properly label sanitizer pails. 2) Do not fill the sanitizing compartment of the 3-compartment sink with soap. Staff may mistakenly use the soap to sanitizer. Soap was emptied from the sink at the time of inspection, 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

-Walk-in cooler was at 4C. -Walk-in freezer was at -15C. -Sandwich prep cooler was at 4C (top and bottom). -Dairy cooler was at 4C. -Under counter coolers ranged from 1C to 4C. -Hot holding of soup and inserts were greater than 60C. -Temperatures are checked and recorded daily. Ensure staff are consistent with degrees F and C - don not interchange between the two. -High temperature dishwasher had a final rinse of 72C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizer dispenser tested at 200ppm. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Frozen beverage blending wand disinfected with a 200ppm Quats sanitizing solution. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AV9V2B
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: 0.08 hour Specific comments: -Facility does not use margarine or oil. -Other foods meet the trans fat requirements.
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