INSPECTION REPORT Health Protection DNGG-D2FNUK

PREMISES NAME Tim Hortons #3102		Tel: (604) 420-2027 Fax:
PREMISES ADDRESS 150 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE February 14, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Manpal Singh Rana		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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Handsinks are accessible and provided with hot and cold water, liquid soap and papertowels. - Digital temperature monitoring logs appear maintained and up-to-date. Supervisor is able to provide specific temperature log information from system. - Walk-In Cooler: 1C - Walk-In Freezer: -22C - Under Counter Dairy Cooler: 3C - Service Area Dairy Dispenser: 4C - Sandwich Prep Cooler and Inserts: <4C - Beverage Cooler: 2C - Hot Holding Steam Table (Soups/ Chili): >70C - Hot Holding Unit (Eggs, Hashbrowns): >70C - Food storage practices appear satisfactory. Food is protected from contamination. - Interior of ice machine appears maintained in a sanitary condition. Ice scoop is stored in a clean container outside of ice machine. - Beverage stir sticks are stored in ice water between uses. - Wiping cloths stored in 200 ppm QUATS. Time and date tracking in place to remind staff to change and refill sanitizer. - Correct 3-compartment sink manual dishwashing and sanitizing procedures in place. Drain plugs, detergent, and 200 ppm QUATS available at 3-compartment sink. - QUATS test papers available to verify sanitizer concentration. - High Temperature Sanitizing Dishwasher: 86.3C at dish surface. - Clean utensils storage containers and knife storage appears maintained in a sanitary condition. - General sanitation of the premises appears satisfactory. **Ensure that all hard to reach edges (between counter and prep table in front service area and floor/ wall edges behind egg station) are regularly cleaned to prevent potential pest attraction. - No evidence of pest activity noted at time of inspection. - Weekly pest control services provided by a pest control company. **Continue to monitor for pest activity. Report new and/ or increased activity to your pest control service technician. **Continue to maintain a high level of sanitation throughout the premises. - FOODSAFE requirements are in compliance. Supervisor on shift has valid certificate equivalent to FOODSAFE Level 1. - Valid Permit to Operate posted.