INSPECTION REPORT Health Protection AHEN-AG8W5H

PREMISES NAME Tim Hortons #3676		Tel: (604) 513-9933 Fax:
PREMISES ADDRESS 19218 96th Ave Surrey, BC V4N 4C1		INSPECTION DATE December 1, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Bob Virk		NEXT INSPECTION DATE December 05, 2016
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Liquid soap was not accessible at two handsinks at the time of inspection. One handsink lacked paper towels. Corrective Action(s): The manager placed extra stock bottles of liquid soap at the counter near the two handsinks as the liquid soap dispensers were not working. Ensure handsinks are supplied with liquid soap, hot and cold running water, and paper towels. Review this with staff and ensure that they wash hands prior to handling food. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The dispensers of two handwashing stations are not in good working order. Corrective Action(s): Ensure liquid soap is accessible via dispensers, correct by Monday (December 5 2016). Violation Score: 9

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

Comments

Permit to operate was posted in a conspicuous location for public view. A waterproof probe thermometer was available to monitor the dishwasher final rinse is at least 71 degrees C at the plate. This check should be used since the dishwasher gauge for monitoring the final rinse temperature at the manifold is not in good working order. Dishwasher final rinse temperature was 71 degrees C or hotter at the plate (actual temperature: 78.1 degrees C). 200 ppm QUATS sanitizer was available in each sanitizer bucket and from the dispenser. Ice machine was clean and the scoop was stored separately in a clean container. Walk-in-cooler and other coolers were 4 degrees C (40 degrees F) or less. Walk-in-freezer was -18 degrees C (0 degrees F) or less. Hot-held food was 60 degrees C (140 degrees F) or hotter. Temperature records were being maintained 4 times per day. No signs of recent pest activity were observed at the time of inspection.