INSPECTION REPORT Health Protection TCHN-CXSMSJ

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 November 20, 2023	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

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding (Soup wells) measured to be <60°C. Staff stated it was due to some products boiling while in the unit, so they had to turn the heat down. **Corrected during inspection** Products shown to be measured every 1-1.5 hours; last check was approximately 1 hour before inspection. Temperature was adjusted to keep foods warmer. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Mop pail near hot water tank observed to be filled with muddy water. Corrective Action(s): Empty mop pail. Educate staff that water should be completely emptied from mop pail when cleaning task is complete to prevent harbourage of pests (e.g. flies). Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: Undercounter cooler (QBD, nearest washroom): 0.3°C Cream dispenser (nearest washroom): 3.6°C Ice cap machine (nearest washroom, L / R): Neither in use at time of inspection 2 sliding door display cooler (CTR, prepackaged drinks): 1.2 Sandwich prep table: 0.9°C lid opened during lunch service; products remain for less than 1 hour Hot holding unit (sandwich prep, nearest washroom): 68 - 78.9°C Soup well: 43.3 - 61.9°C See above infraction Cream dispenser (front-side): 4.3°C Hot holding unit (sandwich prep; nearest drive-thru): 67 - 74°C Ice cap machine (nearest drive-thru, L / R): 3.6°C / 1.7°C Cream dispenser (drive-thru): 2.7°C Undercounter cooler (drive-thru): 4.1°C Undercounter cooler (egg): 7.2°C Unit being cleaned at time of inspection. Monitor to ensure unit can maintain temperatures of 4°C or less Back-end hot holding unit: 64 - 75°C Walk-in freezer: -16.7°C Walk-in cooler: 0.1°C Sanitation: Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle. QUATs measured 200ppm; some pails needed replacing at time of inspection High temperature dishwasher measured 75.4°C 3 compartment sink available Currently used as cleaning sink for racks and produce preparation; please remember to not use simultaneously as produce sink and washing sink. Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: Staff with valid foodSAFE level 1 certificates; expiry June 27, 2024, Sept 7, 2024 Internal foodsafe course available No pest activity observed at time of inspection Savory pastries (Jalapeno, Herb & Garlic) observed to be stored at room temperature; shelf life is 8 hours as per approved plans.