INSPECTION REPORT Health Protection DKAL-C3D9AR

PREMISES NAME Tim Hortons #2608		Tel: (604) 581-7722 Fax: (604) 581-7724
PREMISES ADDRESS B - 10320 152nd St Surrey, BC V3R 4G8		INSPECTION DATE May 21, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kevin Knubley		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The water tray in the ice machine had build up of mold/mildew. Corrective Action(s): The operator initiated the cleaning and sanitizing process at the time of inspection. Ensure the ice-machine is routinely cleaned and sanitzed to ensure food safety as ice is ready-to-eat. Do not use the ice or the ice-machine until it is thoroughly cleaned and sanitized. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Several sanitizer pails at the front of the facility measured to have inadequate sanitizer concentrations ranging between 100-150 ppm QUATS. Corrective Action(s): Operator re-filled the sanitizer pails from the dispenser, measuring at 200 ppm QUATS, at the time of inspection. Ensure the sanitizer is maintained at 200 ppm QUATS at all times. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One of the hand sinks at the front of the facility had a dirty wash cloth in the basin. Corrective Action(s): Operator removed the cloth at the time of inspection. Ensure hand washing sinks are only used for hand washing and are kept clear of obstacles. They should always be available for staff to wash their hands. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted. Temperatures: - Walk-in cooler: 3C - Walk-in freezer: -22C - Coolers at the front of the facility: </= 4C - Hot holding units for patties: 64C (internal temperature) - Hot holding unit for soup: 68C (internal temperature) - All units have accurate thermometers. Sanitation: - Handwashing sinks adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. Ensure hand sinks are always accessible *see violation above* - 3-compartment sink was equipped with plugs. - High temperature dishwasher achieved 75C at the dish surface after the final rinse cycle. - Sanitizer buckets were labelled. Ensure QUATS sanitizer is maintained at 200 ppm. *see violation above* - Test strips for checking sanitizer concentration were available on site. - Knives in the knife rack were in good sanitary condition. Storage: - Items are labelled with dates in the cooler. - Meats are stored separately from produce. - Bacon is time stamped and stored at room temperature for 6 hours (as updated in the Tim Hortons Corporate Food Safety Plan). - Food is stored off the floor. - Scoops for dry ingredients and ice were stored outside the containers in a sanitary manner. Pest Control: - No pest activity was noted at the time of inspection. - Pest proof containers were being used to store flour. - Regular monitoring is being managed by a professional pest control company. Administration: - Valid FoodSafe level 1 or equivalent certifications were available on site for the managers and staff. - Temperature logs were up to date. - Pest control inspection reports were available on site. COVID-19 Safety: - Masks are mandatory. - Maximum occupancy was posted. - COVID-19 screening questions were posted outside the facility. - Dine-in seating had been removed. Signature not required due to the COVID-19 pandemic.