INSPECTION REPORT Health Protection VIPP-B9KQ4J

PREMISES NAME Tim Hortons #3356		Tel: (604) 415-0266 Fax: (604) 415-0286
PREMISES ADDRESS 101 - 3433 North Rd Burnaby, BC V3J 0A9		INSPECTION DATE February 20, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amanda Kerr		NEXT INSPECTION DATE February 27, 2019
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Hot holding cabinet at the sandwich prep station: wedged fries 54.2C, chicken tenders 65C; grilled chicken strips 54-57C. Foods are time stamped and have not exceeded the 2 hour limit. Wedged fries are used by 1.5 hrs as per company policy. Operator showed that cooking/reheating temperatures of checked and recorded regularly or every 2 hours, and corrective actions are taken when needed. ***This is a repeated issue*** Corrective Action(s): Directed staff to reheat grilled chicken and separated them into single layers to be stored in the hot holding trays. Grilled chicken strips were above 60C at the end of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Staff explained that in-use plastic tongs at sandwich prep station were cleaned per shift. 2. Dishwasher rinse cycle achieved 70.3C, then 61C at plate level. Operator stated that tank water was changed 30 mins. prior to checking. At the end of inspection rinse temperature was 70.1C, 74.3C, 74C. Corrective Action(s): 1. In-use utensils must be cleaned/sanitized at least every 2 hours or when needed (immediately) 2. Ensure dishwasher achieves at least 71.2C at plate level, or 81C at gauge when in using to sanitizing dishware. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Wedged fries 54.2C and grilled chicken 54C were hot held in the cabinet at the sandwich prep station. Staff indicated that hot holding temperature cannot be adjusted. At the digital gauges, temperature showed 187F (86C). 2. High temp. dishwasher at gauge observed to be 180-200F, however at plate level 70.3C and 61C when run twice. Corrective Action(s): 1. Service/repair the hot holding cabinet to ensure it can maintain temperatures of food above 60C. Provide invoice/receipt on repair work to EHO (1 week). 2. Service/repair the dishwasher to ensure it achieves 71.2C at plate level or 81C at gauge, and ensure dial in the gauge is not broken. Provide invoice/receipt on repair work to EHO (1 week). Violation Score: 9

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

Comments

- In general premises maintained in a clean and sanitary manner - Handwash stations fully equipped with hot/cold running water, soap, paper towels - Sanitizing solution in buckets 200-400 ppm QUAT - Coolers and walk-in cooler below 4C - Freezer -12C - Hot held soups above 60C - Knives and prep counter cleaned/sanitized routinely - 3 compartment sink in place with a high temp. dishwasher - No pest activity observed at the time of inspection - Proper food storage practices observed - Ice machine maintained in a sanitary manner