INSPECTION REPORT Health Protection MBEK-CEYTS4

PREMISES NAME Tim Hortons #2173		Tel: () 538-8198 Fax:
PREMISES ADDRESS 600 - 3077 152nd St Surrey, BC V4P 3K1		INSPECTION DATE June 1, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following items were observed to be stored in the hot holding unit located on the counter next to the prep cooler. Internal food temperatures were measured at 39 to 47 degrees C and beyond discard time noted on time stamps. Note: Lower portion of hot holding unit appeared to be off, upper portion was on, but appeared to be incabable of maintaining internal food temperatures at 60 degrees C or more. - 6 eggs - one quarter tray grilled chicken - 26 sausage patties - one and a half containers rice and quinoa mix Corrective Action(s): Items were discarded by restaurant management at time of inspection. Ensure hot potentially hazardous foods are maintained at internal temperatures of 60 degrees C or more to limit the growth of potential pathogens. Ensure unit is on and reaches correct operating temperature in order to maintain food at 60 degrees C or more. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One bucket of sanitizer was measured at approximately 50 ppm quats. Corrective Action(s): Contents of bucket discarded. Bucket was refilled with sanitizer from dispenser and measured at 200 ppm quats. Ensure sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces. 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: Hot holding unit located on counter near preparation cooler appears to be incapable of maintaining food at 60 degrees C or more. Upper portion of unit was on; however, internal food temperatures were less than 60 degrees C. Corrective Action(s): Verify that unit is in good working order and have unit serviced or adjusted as needed in order to maintain hot held food items at internal food temperatures of 60 degrees C or more. In the interim, ensure that food items are discarded within discard times, as per your food safety plan. Date to be corrected by: June 2, 2022. Violation Score: 3

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

Comments

Routine health inspection conducted. Cooler units at 4 degrees C or less* Freezers at -14 to -19 degrees C. Food is covered. Raw animal products (eggs) are not stored above ready-to-eat foods. Food is stored off the floor. Ice machine and bins appear in clean condition. Ice scoops properly stored. In-use spoons stored in ice water. Hot and cold running water, liquid hand soap, and paper towels are in place for hand washing. Hand sinks accessible. Non-latex gloves available. Hair is restrained. Quaternary ammonium compounds (quats) sanitizer is available at 200 ppm at three-compartment sink. . High temperature dishwasher measured 76 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at the utensil surface). Food equipment and utensils stored in clean condition. Chemicals stored separately from food. Separate designated area available for staff personal items. No signs of pest activity observed. Premises is serviced by a licensed pest control operator. Temperature and sanitation logs in place. Permit posted at front. *Note: Prep cooler at approximately 5 degrees C at time of inspection (lower compartment), potentially due to frequent use. Monitor and adjust as necessary.