INSPECTION REPORT Health Protection AHEN-AVBV3S

PREMISES NAME Tim Hortons #3676		Tel: (604) 513-9933 Fax:
PREMISES ADDRESS 19218 96th Ave Surrey, BC V4N 4C1		INSPECTION DATE January 24, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bob Virk		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held chicken strips were below 60 degrees C internally (measured near 49 degrees C for the top layer and near 56 degrees C for the bottom layer). The chicken strips were placed into the hot-holding unit about 1.5 hours ago according to the Operator (less than 2 hours ago). Corrective Action(s): Operator had staff reheat the chicken strips to at least 74 degrees C (165 degrees F) internally before placing them into the hot-holding unit. Note: Beef inside the same hot-holding unit was at or above 60 degrees C internally (above 70 degrees C). . Ensure all hot potentially hazardous food is hot-held above 60 degrees C (140 degrees F). Reminder: All hot potentially hazardous food held below 60 degrees C internally for more than 2 hours must be discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A knife and utensil were stored in the space/gap between the bagel prep. cooler and the table with the hot holding units rather than on the magnetic strip. The space is a hard-to-reach area that is difficult to clean and sanitize on a frequent basis and difficult to assess for sanitation. Note: This violation occurred twice during the inspection. Corrective Action(s): Operator had staff rewash the knife and utensil and had staff place it on the table. Ensure food contact surfaces (e.g. knives and in-use utensils) are stored in a sanitary location that is easily accessible for cleaning and sanitizing to prevent them from becoming contaminated and hence to prevent food from becoming contaminated. Violation Score: 9

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

Comments

Handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler and other coolers were at or below 4 degrees C / 40 degrees F. Walk-in-freezer temperature was at -14 degrees C at the time of inspection (after the lunch rush) (it must be maintained at or below -18 degrees C). Other hot-held food products (soups, chilli, and meat) was at or above 60 degrees C / 140 degrees F. A probe thermometer was available near the hot-holding unit for monitoring food temperatures. Temperature records were being maintained throughout the day (approximately every 2 hours). 200 ppm QUATS sanitizer with wiping cloths immersed inside it was available. Dishwasher final rinse temperature was at least 71 degrees C internally at the plate (at least 180 degrees F for a minimum of 10 seconds at the manifold). Ice machine was in a sanitary condition at the time of inspection. No signs of recent pest activity were observed at the time of inspection. Manager has completed Advanced FST which expires April 18, 2022.