INSPECTION REPORT Health Protection DKAL-C4MUPL

PREMISES NAME Tim Hortons #2816		Tel: (604) 584-1358 Fax:
PREMISES ADDRESS 10376 152nd St Surrey, BC V3R 4G8		INSPECTION DATE July 5, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Paul Hatton		NEXT INSPECTION DATE July 19, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: The double door stand-up freezer was holding food between -5 to -9 degrees celsius. Corrective Action(s): Adjust the freezer to ensure it maintains -18 degrees celsius or less. Repair the cooler if necessary. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The preparation cooler had been unplugged just before the inspection according to the operator. The food inside the cooler was still held at 4C or below. The operator informed that the cooler was making a loud noise and the technician asked them to unplug the cooler for a few minutes and plug it in again. Corrective Action(s): Operator informed that the technician is coming in later in the afternoon. Have the cooler repaired if necessary. Do not store food inside the cooler if it is unable to maintain 4C or less. Date to be corrected by: July 9, 2021 Violation Score: 3

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

Comments

Routine inspection of the food facility conducted. Temperatures: - Preparation cooler 1: 2C - Under-counter freezer: 3C - Walk-in cooler: 2C - Hot holding unit: 68C - Soup in the hot holding unit had an internal temperature of 75C All units are equipped with accurate thermometers. Food probe thermometer was available on site. Sanitation: - Hand washing sinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. - 3-compartment sink was equipped with functional drain plugs. - 200 ppm QUATS sanitizer was available in all food preparation areas in labelled buckets. - Staff washroom was in satisfactory sanitary condition. - Staff was observed sanitizing utensils and counters after use. Storage and Pest Management: - No signs of recent pest activity noted at the time of inspection. - Pest proof bins are used for dry ingredient storage. Administration: - Operator and staff have valid FOODSAFE level 1 certification. - Permit is posted. - Sanitation and temperature logs were up to date. COVID-19 Safety protocols are in place. Signature not required due to the COVID-19 pandemic. Operator provided their email address. A copy of the inspection report to be emailed to the operator within 1 business day. Violations discussed with the manager on site.