INSPECTION REPORT Health Protection RLAM-B8UVLZ

PREMISES NAME Tim Hortons #3146		Tel: (604) 582-9157 Fax: (604) 582-1559
PREMISES ADDRESS 428 - 2443 Central City Surrey, BC V3T 2W1		INSPECTION DATE January 28, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Paul 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Dirty bin observed in the handwash station by the sandwich prep area. This is not acceptable as the handwash station must be available for employees at all times. Furthermore, handwash stations are not for cleaning or storing dirty dishes. Corrective Action(s): Remind staff to put dirty dishes in the appropriate area and do not block the handsink. date to be corrected: immediately Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff have been observed putting on gloves and not washing their hands after coming from areas other than their workstation such as the back. This is not acceptable as putting on gloves is not a replacement for hand washing. Remind staff to wash their hands after any source of contamination. Corrective Action(s): Remind staff to properly wash their hands after any potential source of contamination. date to be corrected: immediately Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Routine inspection -Walk in cooler temp is at 4C -Freezer temp is <-18C -Foods probed in hotholding inserts are greater than 60C -Cooler inserts are <4C -Quat sanitizer is 200ppm at the 3 compartment sink and buckets -Hot water temp dishwasher is 71.7C at the plate level -General sanitation is well maintained Note: Ensure food safe certificates are stored on site for review. one person per shift must have food safe level 1 Note: Ensure that the veggie wash in use is in accordance with the manufacturer's instructions to avoid chemical contamination