INSPECTION REPORT Health Protection MBEK-BGAUJN

PREMISES NAME Tim Hortons #4510		Tel: (604) 536-4775 Fax: (604) 536-4781
PREMISES ADDRESS 101 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE September 23, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Andrew Graham		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Multiple flies observed in front and back areas. Corrective Action(s): Ensure fly population is effectively controlled as flies may land on and potentially contaminate food and/or food contact surfaces. Premises is serviced by a pest control operator on a monthly basis and fly lights are in place. Most recent pest control report noted fly activity. Continue to keep doors closed to limit fly entry and clean surfaces to remove potential attractants (e.g. syrup, spilled food). Date to be corrected by: October 23, 2019. Violation Score: 3

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

Comments

Routine inspection conducted: - Under counter cooler (front) at 4 degrees C - Under counter cooler (back) at 4 degrees C - Cream/milk dispenser (near mobile pick up) at 1 degree C - Cream/milk dispenser (near drive through) at 2 degrees C - Beverage display cooler at 4 degrees C - Preparation cooler at 1 to 3 degrees C (above) and 0 degrees C (below) - Cream/milk dispenser (between drive through and mobile pick up) at 2 degrees C - Walk in cooler at 3 degrees C - Walk in freezer at -17 degrees C - Hot holding internal temperatures were measured at 60 degrees C or more and/or were within time tracking time stamps (2 hours) - Probe thermometer available on site for internal temperature checks. - Temperatures recorded on electronic log - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Quaternary ammonium compounds (quats) sanitizer available from dispenser at three compartment sink, in labeled spray bottle, and in buckets with wiping cloths at 200 ppm. - Three sink plugs available for manual ware washing. - High temperature dishwasher measured 71 degrees C at the utensil surface during the final rinse (minimum 71 degrees C at the utensil surface). - In use utensils stored in ice water - Chemical and personal staff storage separate from food storage - FOODSAFE requirements met at time of inspection. Copies of FOODSAFE equivalent certificates on site are within expiry.