INSPECTION REPORT Health Protection 253928

PREMISES NAME Tim Hortons #4103		Tel: (604) 582-2799 Fax:
PREMISES ADDRESS 10392 120th St Surrey, BC V3V 4G2		INSPECTION DATE August 3, 2021	TIME SPENT 2.15 hours
OPERATOR (Person in Charge) Kevin Knubley		NEXT INSPECTION DATE August 06, 2021
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Hashbrowns measured at 50.5C and have been stored in the hot holding unit for more than 4 hours. 2. Chicken strips measured at 55.0C and have been stored in the holding unit for more than 1 hour. Corrective action: 1. Discard the hashbrowns 2. Reheat to 74.0C before putting the chicken strips back to the hot holding unit that is maintained at 60C or higher. Rational: Pathogens, ie. bacteria and toxins, can be produced when hot held potentially hazardous foods are stored in the critical danger zone (20C to 60C) for more than 2 hours, which can lead to foodborne illness. Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Condenser unit in the walk-in freezer observed to be dripping water with ice build up. Corrective action: contact a technician to fix the condenser unit. Ensure that food are not stored on the racks under the condenser unit until fixed and verified by health inspector. Rationale: The walk-in freezer needs to be maintained in good working order to ensure that foods are maintained at the right temperature and protected from contamination. Date to be corrected by: 2021/08/06 Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer measured to have only 100ppm QUATS. Corrective action: Replace the surface sanitizer. Retest to ensure that concentration is at 200ppm. Rationale: Surface sanitizer needs to be maintained at the adequate concentration to reduce pathogens. (ie. bacteria) to acceptable levels, which can lower the incidence of foodborne illness. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Fly observed to land on the surface of the ice scoop stored on top of the ice machine. Corrective action: Clean and sanitize the ice scoop. Rationale: Flies can carry pathogens (ie bacteria), which can contaminate the ice scoop. Pathogens on the ice scoop can be transferred onto the foodgrade ice used for drinks, which can lead to foodborne illness. Corrective Action(s):

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

Comments

General observations noted during the inspection. 1. Temperatures -All coolers (sandwich prep cooler, dairy cooler, dairy dispenser, walk-in cooler and under the counter coolers) maintained at 4C. -Walk-in freezer maintained at a satisfactory temperature. -Temperature records in use and available upon request. Staff check hot-held items every 2 hours and refrigeration units every 4 hours. -Thermometer available onsite. NOTE: Staff should monitor the temperature of hot-held potentially hazardous foods regularly and ensure that they are maintained at 60C or discard after 2 hours. Alternatively, hot-held potentially hazardous foods that are initially at above 60C can be stored at ambient temperature for 4 hours and discarded as long as a time tracking system is in place. 2. Sanitation -All handsinks equipped with hot/cold running water, paper towel and liquid soap. -High temperature dishwasher measured to have 79.5C at the utensil surface during sanitization. -Ice machine maintained in sanitary condition. -QUATS dispenser line measured at 200ppm. 3. Food storage -All foods observed to be covered and stored above the floor. 4. Pest control -Pest control company services the facility monthly. 5. Administrative -One-staff onsite has valid and current FOODSAFE (expired July 8, 2024)