INSPECTION REPORT Health Protection CPAK-ATET47

PREMISES NAME Tim Hortons #6270		Tel: (604) 574-1812 Fax:
PREMISES ADDRESS 19171 Fraser Hwy Surrey, BC V3S 7H2		INSPECTION DATE November 24, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Greg McAuley		NEXT INSPECTION DATE 1 Month
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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Four QUAT buckets available at front reading 0ppm or <100ppm QUAT. Two are labelled as 12:20pm, and the other two area labelled as 7:00am. All buckets were refilled with 200ppm QUAT at this time. Corrective Action(s): Ensure 200ppm QUAT is available and IN USE throughout the operation. All food prep surfaces MUST be sanitized using this solution after each possible contamination and every 2 hours during operation. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station available for the front prep area is missing liquid soap in the dispenser. The next closest handwash station available on the side by donut glazing station is missing paper towels. Two other handsinks available for the front area in use as 'dump station'. Corrective Action(s): Ensure all handwash stations are adequately supplied with single use paper towels, liquid soap and hot/cold running water AT ALL TIMES. Violation Score: 25

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: -Handwash station at the back adequately supplied. -Refrigeration temperatures within requirement; Hot-holding temperatures within requirement. -Temperature monitoring system in place. Thermometers available. -High temperature dishwasher achieved 79.1'C at the plate level after final rinse. -Automated QUAT dispenser at correct concentration. -Ice machine satisfactory. Scoops/coffee stirrers stored in proper manner. -Professional pest control company contracted. -Traps in place. No evidence of pest activity observed at this time. -Back storage area satisfactory. -General sanitation of the facility good at this time. NOTE: All handwash stations must be adequately supplied for handwashing. Staffs had advised they were using the handwash station available at the back instead. This is not acceptable. Handwash station available for each area must be in use. Staffs should not be running to the back to wash hands. NOTE: All sanitizer buckets must be refilled and in use by staffs throughout operation. Facility's general operation is satisfactory. However, the above two violations are very critical and should not be observed in future inspections. Failure to comply will automatically result in issuance of Correction Order and/or Violation Ticket(s). Please contact the health inspector for any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CPAK-ATET47
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: All audited food items at this time met legislative 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