INSPECTION REPORT Health Protection VCHN-APGQQE

PREMISES NAME Tim Hortons #2014		Tel: (604) 582-5841 Fax: (604) 582-5841
PREMISES ADDRESS 10108 Nordel Crt Delta, BC V4G 1J7		INSPECTION DATE July 21, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 24, 2017
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Extra hot holding unit (donut counter area) internal food product temperatures 30-45 degrees C. Corrective Action(s): Hashbrowns, potato wedges, and chicken patties reheated in the oven to over 74 degrees C then transferred to hot holding unit with correct setting. Ensure all hot potentially hazardous foods are stored at or above 60 degrees C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher final rinse temperature 66-69 degrees C. Corrective Action(s): Premise is now restricted to single use items/take out only. Porcelain plates, mugs, and bowls not to be used until high temperature dishwasher is serviced and final rinse temperature at the plate surface is at or above 71 degrees C. Rinse gauge must read 82 degrees C (180 degrees F) during the final rinse cycle. Instructed staff to rewash dishes/utensils at the 3 compartment sink with 200ppm quats for 2 minutes. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - High temperature dishwasher final rinse temperature 66-69 degrees C. Rinse temperature gauge reading 0 degrees F. - Ice buildup observed on the lower left section of the fan unit for the large walk in freezer. Walk in freezer ambient air temperature -5 degrees C. Corrective Action(s): - Premise is now restricted to single use items/take out only. Service the high temperature dishwasher and ensure it reaches 82 degrees C (180 degrees F) on the gauge and at least 71 degrees C at the plate surface. Service gauge also. Correct immediately. - Service the walk in freezer. Ensure it is capable of maintaining -18 degrees C or less. Correct by July 24, 2017. Violation Score: 9

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

Comments

Routine inspection: Hand sinks provided with liquid soap and paper towels. 200ppm quats available for use in containers. Wiping cloths stored in solution when not in use. 200ppm quats dispensed at 3 compartment sink. 3 compartment sink setup for manual ware washing. Walk in cooler at 3 degrees C. Smaller walk in freezer at -16 degrees C. Under the counter cooler, milk/cream dispenser and beverage cooler at or below 4 degrees C. Soups reheated on stove then hot held above 60 degrees C. All other hot holding units with trays at or above 60 degrees C. Preparation cooler inserts and lower section at or below 4 degrees C. FOODSAFE requirements met at time of inspection. Permit posted in plain view of the public. Temperature monitoring records maintained and available for review.