INSPECTION REPORT Health Protection JCHW-CX5NDN

PREMISES NAME Tim Hortons #2608		Tel: (604) 581-7722 Fax: (604) 581-7724
PREMISES ADDRESS B - 10320 152nd St Surrey, BC V3R 4G8		INSPECTION DATE October 31, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kevin Knubley		NEXT INSPECTION DATE November 03, 2023
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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sandwich prep cooler foods were at 9C. Air vent was at 13C. Corrective Action(s): Cold potentially hazardous foods must be stored at/or below 4C to prevent the growth of pathogens and/or the formation of toxins. Potentially hazardous foods were moved to the walk-in cooler and sauces were stored on ice at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sandwich cooler was at 9C. Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -17C. -Under counter coolers were both at 4C. -Dairy dispensers were both at 4C. -Counter top cooler was at 3C. -Eggs stored at ambient temperature time tracked. -Hot holding was greater than 60C. -Foods were cooked to greater than 74C prior to hot holding. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer dispenser was tested at 200ppm. -Quats sanitizer pails were tested at 200ppm. Pails were labelled and time stamped to ensure the solution is changed every 2 hours. -Ice Capp wands sanitized in 200ppm Quats sanitizer after each use. -Mixing spoons stored in ice/water mixture. -Dicer and slicer were found to be clean and sanitary. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -Facility serviced by a professional pest control operator on a monthly basis. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 equivalent valid until June 08, 2026. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.