INSPECTION REPORT Health Protection 258743

PREMISES NAME Tim Hortons #4457		Tel: (604) 581-7722 Fax:
PREMISES ADDRESS 1011 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE August 19, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kevin Knubley		NEXT INSPECTION DATE 1 Month
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The rinse cycle gauge of the high temperature dishwasher was not in good working order. Corrective action: Fix/repair the rinse gauge to ensure it is maintained in good working order to monitor the final rinse temperature at the manifold level. This facilitates monitoring of the dishwasher to ensure it is achieving the sanitizing standard on a consistent basis. Date to be corrected by: 2 weeks Corrective Action(s):

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

Comments

Routine inspection was conducted. Dishwasher (high temperature) was measured at 84.8C at the plate level during the final rinse cycle (required 71C or hotter). 3 compartment sink with drain plugs was available. QUATs sanitizer from the dispenser at 200ppm. QUATs in pails at 200ppm. Pails are changed every 2 hours. QUATs test strips available. All handsinks are accessible and equipped with hot and cold running water, liquid soap and paper towels. Staff was observed to be washing hands frequently and between tasks. In-use utensils are stored in ice-water baths. Ice machines are maintained in a sanitary manner. Slicers are maintained in a sanitary condition. Egg maker machine sanitized after each use. All coolers (walk-in, front prep coolers, milk coolers and beverage coolers) at or below 4C. Walk-in freezer at -11.6C at the time of inspection. Hot held food at or above 60C. Hot held foods are also time tracked. All cold holding units are equipped with a thermometer. All foods were covered and labeled. All items were stored above floor at least 6 inches. Raw eggs stored away from ready to eat foods. Chemicals were stored in a safe manner. No visual signs of pests. Pest control programs in place (once a week and once a month). Permit was posted in a conspicuous location. FOODSAFE level 1 equivalent course certified manager was on duty (expires on April 23, 2024).