INSPECTION REPORT Health Protection JCHW-AZFQ2K

PREMISES NAME Tim Hortons #3083		Tel: (604) 596-5661 Fax: (604) 533-0461
PREMISES ADDRESS 7288 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE June 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Steve Adams		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Some of the Quats sanitizer pails and Ice Capp sanitizer cups were at 50ppm. Corrective Action(s): Quats sanitizer must be maintained at 200ppm to allow for proper sanitizing of equipment and food contact surfaces. Container were refilled and tested at 200ppm at the time of inspection. 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: Door seal for the middle island prep cooler does not form a proper seal with the door, Corrective Action(s): Ensure door seals for a proper seal to prevent loss of cold refrigeration air. Correction date: 1 month Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -18C. -Middle island prep cooler was at 1C (top) and 3C (bottom). -Prep coolers were at or below 4C. -Dairy dispensers were less than 4C. -Front beverage cooler was at 4C. -Cold beverage hoppers were at or below 4C. -Hot holding units were greater than 60C. Items reheated on stove or oven before stored in the hot holding units. -Temperatures are checked and recorded throughout the day. Corrective actions are indicated. -High temperature dishwasher had a final rinse temperature of 76C on the dish surface (minimum 71C required for proper sanitizing). -3-Compartment sink Quats sanitizer tested at 200ppm. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff observed practicing proper hand hygiene (gloves and handwashing). -General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. -General sanitation good at the time of inspection. -Facility is serviced monthly by a professional pest control operator. No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Informed Dining Verification completed. *FoodSafe Level 1 certificates issued prior to July 29, 2013 expire July 29, 2018. In order to meet the FoodSafe requirement, certificates must be valid/not expired. -Please contact the inspector if you have any questions or concerns.