INSPECTION REPORT Health Protection LKIM-B74NTH

PREMISES NAME Tim Hortons #4457		Tel: (604) 584-5404 Fax:
PREMISES ADDRESS 1011 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE December 3, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kevin Knubley		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in two front cupboards Rodent droppings found in back storage locker SR4 . Corrective Action(s): Clean and sanitize all areas/surfaces contaminated by rodent droppings Clean front two cupboards. Use 200ppm Chlorine or equivalent Sweep and mop storage room SR4 . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Hole found in drywall behind ice machine. Holes found in two front cupboards. . Corrective Action(s): Seal hole between two front cupboards and the hole surrounding the drain in one of the front cupboard. Hole in drywall appears to be chewed and is next to other sealed holes. Seal all holes with non-chewable materials. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean beverage caddies Ensure all items stored in dry storage locker are stored up off floor minimum 15 cm/6 inches Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (76.1) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Milkshake blenders in good sanitary condition - FoodSafe Certified staff present during inspection - Coffee stir spoons on ice during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2013 must re-take FOODSAFE as it expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.