INSPECTION REPORT Health Protection LKIM-BJ4P7Y

PREMISES NAME Tim Hortons #4457		Tel: (604) 584-5404 Fax:
PREMISES ADDRESS 1011 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE November 20, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kevin Knubley		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

209 - Food not protected from contamination [s. 12(a)] Observation: One rolling rack of doughnuts is missing rolling rack cover to protect food from contamination. . Corrective Action(s): Obtain additional rolling rack cover. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - EXCELLENT! - Pest control program in place - traps are now set in the drop ceiling- EXCELLENT - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (75.6) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Ice in coffee stir containers - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Proper re-heating methods observed for previously cooked food items - boiling on stove top - Proper thawing techniques - First In First out and date stamping methods observed in use - All lids on food items in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - All containers used to store lids/utensils/etc. in good sanitary condition - Blenders in good sanitary condition - Sanitizer solution rinse for after each use - Staff Personal items kept separate from kitchen equipment and separated in cooler unit - FoodSafe Certified staff present during inspection NOTE: Only two sink plugs located. Obtain additional sink plug for three compartment sink