INSPECTION REPORT Health Protection DWAG-CFTRD3

PREMISES NAME Tim Hortons #446		Tel: (604) 531-5111 Fax: (604) 531-5132
PREMISES ADDRESS 1 - 1767 152nd St Surrey, BC V4A 4N3		INSPECTION DATE June 28, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One beef patty in the hold holding unit measured with an internal temperature of 55C. 60C is required to properly hot hold potentially hazardous food. Corrective Action(s): Staff discarded the beef patty. Ensure potentially hazardous food is hot held at 60C or above. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The top hot holding unit near sandwich prep area unable to hot hold food at 60C or above. Corrective Action(s): Service / fix the aforementioned hot holding unit to ensure potentially hazardous food is hot held at 60C or above. Do not use this unit until then. Correct by: Jul 4, 2022. Violation Score: 3

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

Comments

Routine inspection: - Coolers (display, prep, under the counter, walk-in) maintained at 4C or less. - Walk-in freezer maintained at -18C. - Other hot food hot held at above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm quats sanitizer available in pails and from the dispenser. - High temperature dishwasher registered 73C at the plate level. - 3 compartment sink available for manual dishwashing. Sink plugs available. - Vegetable cutter maintained in a sanitary condition. - Food products stored off the ground and organized. - Temperature records maintained and available for review. - No pest activities observed at the time of inspection. - Foodsafe requirements met at the time. - General sanitation satisfactory.