INSPECTION REPORT Health Protection LKIM-BCEMZF

PREMISES NAME Tim Hortons #4457		Tel: (604) 584-5404 Fax:
PREMISES ADDRESS 1011 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE May 22, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kevin Knubley		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 = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: One rat dropping observed in mop sink area. Mouse droppings observed in three lower cupboards (behind drawers in bottom - shown to Management during inspection) Some fruit flies observed . Corrective Action(s): Discuss with pest technician. All traps empty and were empty when Technician inspected. Keep mop sink door closed at night when facility is closed for the night as rats have been spotted at the Guildford Mall and evidence of Rats has been observed at the mall by the Health Inspector. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Corrective Action(s): Clean and sanitize all areas affected by rat or rodent droppings. Have all items pulled out of drawers (including drawers) and sanitize backs of cupboards. Inspect areas for holes and seal as others in facility were sealed with non-chewable materials . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front display, reach-in cooler at temperatures exceeding 4 degrees Celsius. Both thermometers at facility displayed temperatures well above 4 degrees Celsius and thermometer of Health Inspector displayed temperatures of 9 degrees Celsius to 14 degrees Celsius. . Corrective Action(s): Repair cooler unit such that minimum temperatures of less than or equal to 4 degrees Celsius are maintained. Ensure no potentially hazardous food items are stored inside cooler unit until such time as it is serviced (currently no storage of potentially hazardous food items inside cooler is occurring at facility) . Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Milk/cream coolers missing thermometers One broken thermometer inside under counter cooler found. . Corrective Action(s): Conduct inventory of coolers. Ensure all coolers/freezers/hot holding units have functional thermometers. . Violation Score: 1

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - Pest control program in place; traps empty during inspection - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (76.9) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT; including all sanitizer solution in buckets and rinsing containers at front area - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Proper re-heating methods observed for previously cooked food items; items boiled on stove top or cooked in oven unit - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All tongs, flippers, knives, etc are routinely cleaned throughout the day; staff indicated items are cleaned at a frequency of at least once every 4 hours; coffee stir spoons on ice - All containers used to store lids/utensils/etc. in good sanitary condition - Ice-cap blenders in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.