INSPECTION REPORT Health Protection 252075

PREMISES NAME Tim Hortons #2870		Tel: (604) 465-3009 Fax: (604) 462-1196
PREMISES ADDRESS 715 - 19800 Lougheed Hwy Pitt Meadows, BC V3Y 2W1		INSPECTION DATE May 17, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Abraham Hammoud		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed pink slime (biofilms) inside of an ice machine. Biofilms may fall into ice and when consumed it may cause foodborne illnesses Corrective Action(s): 1) Discard existing ice 2) Clean the pink slimes using "sanitizing agent" 3) Discard the first batch of ice 4) Continue to monitor and clean the ice machine as per the sanitation plan

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 General comments: - Line cooker across a cashier station = 3C - Two prep coolers = 3C and 4C - Hot holding unit for soups = 62-71C (potato bacon probed at 62C, chicken noodle probed at 68C, broccoli probed at 71C and chili probed at 69C) - Hot holding unit across prep coolers = 66-74C (hash brown probed at 74C, potato wedges probed at 66C and breaded chicken strips probed at 66C) - Hot holding unit by drive-thru station = 66-80C (hash brown probed at 70C, chicken strips probed at 80C, sausages probed at 79C and cooked eggs probed at 66C) - Line cooler by drive thru station = 3C - Cream and milk dispenser by cashier station = 2C - Cream and milk dispenser by drive-thru station =1C - Raw shelled-eggs line cooler =2C - Walk in cooler = 0-1C - Walk in freezer = -22C Hot holding inserts posted with time stamps Thermometers present in all cold-storage units Temperature logs for cold storage units, hot holding unit and high temperature dishwasher maintained Handsink equipped with liquid soap, paper towels and hot and cold running water High temperature dishwasher was measured 73.4C at plate surface as per min/max thermometer QUATS sanitizer in a wall-mounted dispenser and in rag buckets used for food contact surfaces measured 200ppm QUATS test strips available 3-compartment sink available General sanitation is good No signs of pests Food stored off-floor and covered Chemicals stored separately "Orkin" pest control service attended monthly Foodsafe level 1 certified operators on-site Permit posted in a conspicuous location Covid-19 Covid-19 Safety Plan available and in-place Hand sanitizers available No dine-in services as per PHO order Staff screening in-place Floor markings available to assist 2m distancing Arrows in use for one-way directional flow Mandatory mask wear and not to enter when sink signage posted Plexi glass physical barrier installed in cashier stations