INSPECTION REPORT Health Protection ALUI-B7CSVW

PREMISES NAME Tim Hortons #2889		Tel: (604) 575-4774 Fax: (604) 575-4770
PREMISES ADDRESS 17888 56th Ave Surrey, BC V3S 1C7		INSPECTION DATE December 11, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Melissa Graham		NEXT INSPECTION DATE December 18, 2018
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food debris noted along the floors in the kitchen (in the hard to reach areas, by the mouse trap boxes) Corrective Action(s): Clean kitchen thoroughly. Correct by: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) One of the handsinks is blocked (not draining properly). 2) Hot water at the handsinks it warm only, around 34-35 deg C after warming up for 3-5 minutes. Adjust heater so that hot water is being dispensed at the handsinks. Corrective Action(s): Plumber has been called to address above concerns. Correct by: Today Violation Score: 3

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

Comments

Routine inspection conducted: Walk in cooler at 3.2 deg C Walk in freezer at -17.9 deg C All other coolers at 4 deg C or less Hot holding at 60 deg C or greater Time tracking in place, corporate food safety plan is being followed via time tracking stickers High temperature dishwasher achieved 73.4 deg C on rinse cycle (minimum 71 deg C required) Quat sanitizer at 200 ppm in rag buckets throughout facility 3 compartment sink with Quats at 200 ppm at dispenser: Foods in coolers are covered Permit is available. Ensure to post it in a conspicuous location where the public can view it. FoodSafe certified staff member was available on site. Initially, manager stated that no one on site had FoodSafe (including herself), but eventually located a staff member who does have it. As discussed previously, there must always be at least one staff member with FoodSafe level 1 on each shift (ideally the shift supervisor and/or manager).