INSPECTION REPORT Health Protection JCHW-ATTSWE

PREMISES NAME Tim Hortons #3083		Tel: (604) 596-5661 Fax: (604) 533-0461
PREMISES ADDRESS 7288 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE December 7, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Steve Adams		NEXT INSPECTION DATE 6 Months
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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer pails were tested at 50ppm to 100ppm. Corrective Action(s): Quats sanitizer needs to be at 200ppm to allow for proper sanitizing of food contact surfaces. Sanitizer dispenser needs to be run for approximately 5 to 10 seconds to allow the solution to flow properly. Quats sanitizer pails were refilled with 200ppm sanitizing solution. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris was found along the door seals of the prep cooler. Corrective Action(s): Ensure door seals are cleaned and sanitized on a regular basis. All equipment is to be maintained in a clean and sanitary condition. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -18C. -Undercounter coolers were at 4C or less. -Sandwich prep area was at 3C. -Front dairy cooler was at 4C. -Ice capp hopper was less than 4C. -Cream dispenser was at 1C. -Hot holding was greater than 60C. -Temperatures are checked and recorded every 2 hours. -High temperature dishwasher had a final rinse temperature of 78C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. -Facility is serviced monthly by a professional pest control operator. Nov 2017 report indicates no pest activity. No signs of pests noted at the time of inspection. None of the tin cats were found in the facility at the time of inspection. Operator to enquire about tin cats to pest control operator. -Washroom clean and sanitary. *Informed Dining Audit completed. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-ATTSWE
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Margarine: Facility do not use margarine. Oil: Facility does not use oil. Other food items: Peanut butter cookies (hydrogenated oil) 0.4g trans fat/17g total fat = 2.4% trans fat (less than 5% trans fat).
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment