INSPECTION REPORT Health Protection LQUN-CP9Q5G

PREMISES NAME Tim Hortons #2403		Tel: (403) 203-7448 Fax: (403) 203-7460
PREMISES ADDRESS 1450 United Blvd Coquitlam, BC V3K 1A4		INSPECTION DATE February 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The handwashing sink by the "mobile pick-up" areas has no paper towel and soap. This MUST be a handwashing sink, not a dump sink, as the other designated handwashing sink (opposite end of premises) is too far away to encourage staff to wash their hands. Corrective Action(s): Immediately fill the paper towels and liquid soap dispensers so staff can wash their hands frequently and properly. During the inspection, this was corrected. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) The donut making and glazing area surfaces (floors, walls, equipment, counter, etc.) have accumulated food debris on it. This will attract pests. 2) The floor under the dry storage racks (in the back room) have accumulated food debris and dirt, especially along the base walls. Staff are not getting brooms and mops to the back of walls, this will attract pests. Corrective Action(s): 1) Do a thorough cleaning of the donut making and glazing area. Remind staff to use soapy water to remove sugar, grease and food debris. Then use sanitizer to kill germs. Increase the frequency this area is cleaned during the day. **Correction date: Today** 2) Clean the floor all the way to the back walls, under all the dry storage shelving racks. Remind staff to look under the racks to ensure they are getting all the dirt and food debris. **Correction date: Today** Violation Score: 3

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

Comments

A routine inspection was conducted: - Coolers 4C or colder; freezers -17C or colder; hot holding units above 60C; thermometers present; and temps recorded daily. - High temperature dishwasher had rinse cycle temp of 80.9C at the plate's surface, as per max/min thermometer. - Quats sanitizer in spray bottle and cloth buckets had strength of 200ppm. Time written on buckets to remind staff when to change the solution. - Foods stored in food grade containers; covered; labeled; date coded; foods stored in groups with proteins stored separately or below RTE foods; and foods stored 6" off the floor on shelves, racks, or platforms. - No expired foods in use or food sale. FIFO rules being followed. - General sanitation level is good. Improvement needed in the mentioned areas. - Keep up the frequency and level of sanitation. Ensure detailed cleaning of hard to reach areas are done once a month. This means removing all items off shelves and in cupboards to clean these surfaces; move equipment away from walls so the floor beneath and the walls behind get a good scrub; and the walls behind and under sinks and prep tables are scrubbed clean. - Exhaust canopy is clean. Next professional cleaning is due in March 2023, ensure to call and book a cleaning. - No signs of pests. - All equipment and surfaces and in good working order. - FS certified staff present, or those with an equivalent course. - Staff wear gloves; hair nets and clean uniforms. - Hand sanitizer available to staff and patrons