INSPECTION REPORT Health Protection TGIL-CAJN53

PREMISES NAME Tim Hortons #2172		Tel: (604) 501-2253 Fax: (604) 501-9921
PREMISES ADDRESS 12169 72nd Ave Surrey, BC V3W 2M1		INSPECTION DATE January 7, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Holly Cameron		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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken breast was hot held at a temperature of 42C. Corrective Action(s): Ensure that hot potentially hazardous food is kept at an internal temperature of atleast 60C or above. Manager voluntarily discarded the chicken breast prior to any discussion with EHO. 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 conducted at the food facility and the following observations were made during the inspection: Temperature (coolers to be at 4C or less, freezers at -18C or less): - Coolers were maintained at a temperature of 4C or less. - Sandwich cooler was measured at 4C. The facility uses ice under cheese containers to keep them from melting. - Hot potentially hazardous food at 60C or above (See violation above). - Walk-in freezers (x2) noted between -12 to -14C. The facility received delivery prior to the inspection. Ensure that the freezers are maintained at a temperature of at least -18C. - Temperature logs were maintained and found up-to-date. Storage: - All food items were stored at least 6" off the floor. - All products were found either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray pails available were changed at the time of inspection. - Sanitizer dispenser releases 200 ppm QUATS at 3-compartment sink. - Hot temp mechanical dishwasher reached 83.5C at dish surface. - Utensils and tongs were found in sanitary condition. - Stirring rods were kept in ice. Pest Management: - Professional pest control company conducts routine checks. - No visible signs of pest activity observed at the time of inspection. - Mechanical traps were present throughout the facility. Administrative: - Operator has valid FoodSafe Level 1 certificate.