INSPECTION REPORT Health Protection ANAN-B9QUTU

PREMISES NAME Tim Hortons #867		Tel: (604) 420-2027 Fax: (604) 468-0725
PREMISES ADDRESS 3965 North Rd Burnaby, BC V3J 1S2		INSPECTION DATE February 25, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rick Fuss		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The 3rd compartment of the 3-compartment sink is still being used to dry dishes. As discussed previously, this is not acceptable. Corrective Action(s): The 3rd compartment of the sink should be used for sanitizing dishes, not for air drying. Install more shelving as required. This was mentioned on the last inspection report as well. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning required. Corrective Action(s): Wipe down counters, sweep/mop floor in the front and back room, especially under shelving. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The walk-in freezer temperature -6 degC. Corrective Action(s): The walk-in freezer temperature must be -18 degC and below. Change the defrost times to early morning (10pm to 6am) rather than the afternoons as discussed. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the staff on-site had FS Level 1 Certification. This was coded on the last inspection report 6 months ago. Corrective Action(s): At least one staff on duty must have FS Level 1 certification at all times. Violation Score: 1

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

Comments

-Coolers are below 4 degC -Freezer's at -11degC. Foods in the freezer are frozen. Monitor to make sure temperature drops to -18 degC or below. -All hot holding is above 60 degC -200ppm Quats is available -Handsinks are fully equipped -One of the staff members has open lesions on her palms. She should not be directly handling any food unless she's wearing gloves as discussed.