INSPECTION REPORT Health Protection BCUD-AU6W3M

PREMISES NAME Tim Hortons #2530		Tel: (604) 507-7678 Fax:
PREMISES ADDRESS 7195 King George Blvd Surrey, BC V3W 5A4		INSPECTION DATE December 18, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Steve Adams		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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: At time of inspection, 4 door freezer running at -3C Corrective Action(s): Service/ repair/ replace to maintain -18C Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Domestic style coolers/ ice boxes have replaced the existing small ice maker. Corrective Action(s): Acquire a commercial ice machine or a commercial / restaurant ice box that can be easily washed, rinsed, and sanitized nightly. Deadline: 1 month Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Top right door of 4 door freezer has a broken seal 2) Sugar / dry storage container has broken lid. Corrective Action(s): Replace / repair the above two items. Deadline: 1 month Violation Score: 3

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

Comments

Hand sinks supplied with liquid soap, paper towels, hot/cold running water **Keep coffee pots from blocking your hand sink access. Dumping is OK, however remove the pots for easy sink access Two soup warming units: one is designated for cooking (bagged), the other for hot holding. Good. Hot holding of soups, and dry items >60C Quat sanitizer tested at iced capp machine, rag buckets, and at dispenser - all 200ppm **Use the sanitizer immediately after making an iced capp to prevent product from drying on All coolers 4C and below, including upper inserts at sandwich station - good General sanitation of facility satisfactory **Never use bowls or cups as ice or product scoops as they don't have clean handles. ALWAYS store proper scoops outside of product to prevent contamination