INSPECTION REPORT Health Protection DWAG-C4GUMC

PREMISES NAME Tim Hortons #446		Tel: (604) 531-5111 Fax: (604) 531-5132
PREMISES ADDRESS 1 - 1767 152nd St Surrey, BC V4A 4N3		INSPECTION DATE June 30, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 05, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potato wedges stored in the hot holding machine measured with an internal product temperature of 56C. Corrective Action(s): Operator discarded the potato wedges. Ensure all hot food are hot held above 60C or above. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. High temperature dishwasher registered 66C at plate level after multiple runs. 2. A scoop covered with cream was not scraped and cleaned before running through the dishwasher. Cream still covered on the scoop after cleaned with the dishwasher. 3. Staff observed rinse food trays with potable water after sanitizing. Corrective Action(s): 1. Service / fix the high temperature dishwasher to ensure at least 71C is registered at plate level. Manager set up manual dishwashing at the 3 compartment sink. Dishwasher can be used for washing and rinsing, but the sanitizing must be done manually at the 3 compartment sink. 2. All food waste and debris must be scraped off before washing utensils and plating inside the dishwasher. Wash aforementioned scoop again properly. 3. Educate the staff proper manual dishwashing procedures. After sanitizing, food equipment / surfaces must be air dried and should not be rinsed with potable water. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. High temperature dishwasher registered 66C at plate level. 2. Iced cappuccino machine measured at 10C at the top compartment. No potentially hazardous food stored inside. Corrective Action(s): 1. Service / fix the dishwasher to ensure at least 71C is registered at plate level. Correct by: Jul 2, 2021 2. Servcie / fix the iced cappuccino machine to ensure cold compartment on top can be maintained at 4C or less. Jul 5, 2021. Violation Score: 9

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

Comments

Routine inspection: - Coolers (display, prep, under the counter, walk-in) maintained at 4C or less. - Walk-in freezer maintained at -18C. - Other hot food hot held at above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm quats sanitizer available in pails and from the dispenser. - 3 compartment sink available for manual dishwashing. Sink plugs available. - Vegetable cutter maintained in a sanitary condition. - Food products stored off the ground and organized. - Temperature records maintained and available for review. - No pest activities observed at the time of inspection. - Foodsafe requirements met at the time. - General sanitation satisfactory.