INSPECTION REPORT Health Protection DSOG-B7NVFE

PREMISES NAME Tim Hortons #4103		Tel: (604) 582-2799 Fax:
PREMISES ADDRESS 10392 120th St Surrey, BC V3V 4G2		INSPECTION DATE December 21, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kevin Knubley		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] No 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: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Build up of food debris on sanitized trays from the dishwasher. Corrective Action(s): Re-wash and re-sanitize the trays. Ensure that staff are rinsing the utensils, plates, and other food contact surfaces to remove the built up food debris prior to sanitizing in the dishwasher. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No FOODSAFE trained staff on duty. Corrective Action(s): Two additional staff MUST register for/successfully pass FOODSAFE or its equivalent. Submit a copy of the certificates to the health inspector. Correct by: One month Violation Score: 1

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

Comments

- General sanitation is satisfactory. More attention to sanitation is needed near the compost area (ie regular clean up, discarding food in the garbage bins). - All handwashing stations supplied with cold/hot running water, soap, and paper towels. - Three compartment sink available for manual dishwashing. QUAT sanitizer available at 200ppm concentration. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only. - High temperature dishwasher achieved 75.5C at the plate's level during the final rinse cycle. - Surface sanitizer available in designated red buckets with presoaked wiping cloths at 200 ppm QUAT concentration in front/back of the kitchen. - Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor. - No signs of pest activity. A professional pest control company inspects every month. Temperature control: - All coolers (undercounter, walk in, beverage) < or = to 4C. - All freezers (walk in) < or = to -18C. - All food items are stored in plastic insert containers with lids or wrapped in plastic wraps. - Daily temperature logs were available at the time of the inspection and kept up to date. No concerns with temperature noted. You must include the walk in cooler and walk in freezer as part of your regular temperature checks. - Hot holding units (chicken, beef slices, soups) > or = 60C.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-B7NVFE
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment