INSPECTION REPORT Health Protection SDHI-CRVQPP

PREMISES NAME Tim Hortons #458		Tel: (604) 599-0589 Fax: (604) 572-5762
PREMISES ADDRESS 400 - 8080 120th St Surrey, BC V3W 3N3		INSPECTION DATE May 16, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tracy Cameron		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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 Observations: - Walk-in cooler at 2'C - Walk-in freezer at -19'C - Milk and cream dispensers at or below 4'C - Sandwich cooler in service area at 2'C (top and bottom) - Under-counter coolers at or below 3'C - Hot-holding units at or above 60'C - General sanitation is satisfactory during inspection - All hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 72'C at plate surface (above minimum required final rinse temperature of 71'C) - 3-compartment sink available with drain plugs - QUATs sanitizer in pails with wiping cloths (X5) measured at 200 ppm QUATs concentration with test strips - QUATs test strips are available on site - Ice machine observed in sanitary condition - Equipment and single-use containers observed stored in a sanitary manner - No signs of pests during inspection - Professional pest control company is contracted - All food stored covered and at least 6 inches off the floor - First-in-first-out method is in use. Time stamp labels available on food containers - Time tracking for new savoury items reviewed with manager and verified during inspection. Food items are held at room temperature for maximum of 4 hours - Permit posted in a conspicuous location on site - Staff washroom observed in sanitary condition - Staff observed wearing clean uniforms and hair nets - FOODSAFE Level 1 equivalent trained staff available on site Please contact the health inspector for any questions or concerns.