INSPECTION REPORT Health Protection ALUI-BHDT4P

PREMISES NAME Tim Hortons #2889		Tel: (604) 575-4774 Fax: (604) 575-4770
PREMISES ADDRESS 17888 56th Ave Surrey, BC V3S 1C7		INSPECTION DATE October 28, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Melissa Graham		NEXT INSPECTION DATE November 01, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheddar cheese slices in prep cooler at 8.5 deg C. These cheese slices are time stamped. They are only good for one more hour. Corrective Action(s): Cheese slices placed in ice (inside the cooler). As discussed, they must be discarded after an hour if their internal temperature is not 4 deg C or less. Ensure to keep your cooler lid closed when not in use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Sticky fly traps (two) were full of flies. Pest control report from October 1st also said there was fly activity. Corrective Action(s): Ensure to change out all sticky fly traps and increase cleaning frequency of all floors, surfaces, equipment. Correct by: Today and ongoing Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Floors outside walk in coolerl/walk in freezer have buildup of food debris in the corners 2) Sticky fly traps were not changed out after being full of flies Corrective Action(s): Clean floors thoroughly and ensure to clean in hard to reach areas/corners. Change out the sticky fly traps. Correct by: Today Violation Score: 3

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

Comments

Routine inspection conducted: Handsinks equipped with liquid soap, paper towels, hot/cold running water Walk in cooler at 3.1 deg C Walk in freezer at -14.4 deg C Other than above mentioned prep cooler, all other coolers at 4 deg C or less Hot holding at 60 deg C or greater Time tracking in place via stickers High temperature dishwasher achieved 72.3 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 posted FoodSafe certified staff on site