INSPECTION REPORT Health Protection CSWY-C5KU9E

PREMISES NAME Tim Hortons #4457		Tel: (604) 584-5404 Fax:
PREMISES ADDRESS 1011 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE August 4, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kevin Knubley		NEXT INSPECTION DATE 12 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Several small black flies observed in back kitchen area by mop sink. Corrective Action(s): To eliminate pests, search the area for any standing water or food debris and clean and sanitize all areas by the mop sink. Contact your local pest control company to monitor the area. Date to be completed by: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Reach-in cooler door in front area observed with severely torn gaskets and loose door. 2. Spatula in preparation area observed damaged with loose rubber end. Spatula was discarded. Corrective Action(s): 1. Repair/replace the door on the reach-in cooler unit to maintain equipment in good working order. Monitor the unit to ensure the damage to the door does not effect refrigeration temperature. Date to be completed by: immediately. 2. Ensure all food contact surfaces remain durable, smooth, and easy to clean to prevent physical contamination of foods. Violation Score: 3

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

Comments

Observations During Inspection: - Hand sinks stocked with hot/cold water, soap, and paper towel - Premises in good sanitary condition - All refrigeration units holding 4 C or below - Freezers holding -18 C or colder - Hot holding units at 60 C or higher - High temperature dishwasher achieving 84.8 C - FoodSafe certified staff present - Chemicals observed stored separately from food - Light covers in place - QUAT sanitizer in food preparation area at 200 ppm - Hand washing observed during inspection - Personal items kept in separate location from food - Foods covered in cooler and freezers - Pest proof containers for dry goods - Proper defrosting techniques witnessed - Slicer maintained in good sanitary condition - Food and food contact surfaces stored at least 6 inches off the floor - Temperature records in use - Pest control provider available NOTE: As stated in your sanitation plan, Iced Capp/smoothie whipper blades are to be sanitized with 200 ppm QUAT solution and left to air dry before use. Whipper blades are to be completely air dried before mixing beverages to prevent chemical contamination of food. During peak times, it is recommended to use an ice water solution to rinse the blades. Ensure all in-use blades are completely sanitized every two hours. Results of inspection communicated to operator