INSPECTION REPORT Health Protection ABAI-AXVTTF

PREMISES NAME Tim Hortons #1046		Tel: (604) 294-0470 Fax:
PREMISES ADDRESS 4191 Lougheed Hwy Burnaby, BC V5C 3Y5		INSPECTION DATE April 16, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Prep cooler unit did not have properly working thermometer. Operator had extra refrigerator thermometers and replaced it at time of inspection. Corrective Action(s): Ensure all cooler units are equipped with working thermometers Violation Score: 1

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

Comments

- All handwash stations had soap, paper towel, hot and cold running water. - Observed good hand wash practices at time of inspection. - All coolers 4C or less (walk in, under counter, prep cooler..etc) - Walk in freezers both less than -18C - Hot holding of (soups, chicken..etc) higher than 60C - Probe thermometer available to take internal temperature of foods. Ensure probe is sanitized between uses. - All stored foods appeared protected (ie. off the ground, covered..etc). - Lights in food preparation areas had covers. - All meats come in precut/presliced and precooked. No raw meats. - General sanitation satisfactory. Dry storage area well maintained. - No obvious signs of pest activity noted at time of inspection. Back door was closed at time of inspection. - Premises has contract with pest control company. Reviewed last pest control report dated April 13 - no concerns. - Quat sanitizer 200ppm in spray bottle, in containers with cloths submerged and at source dispenser. Test strips available to verify concentration of sanitizer solution. - Reviewed manual warewashing procedures at time of inspection. Ensure equipment is washed with soap/detergent and water, rinsed with clean water, fully submerged in sanitizer for two minutes, then air dried. Drain plugs available. - High temperature dishwasher achieved 71C (with thermolabel). - Reminded operator of foodsafe level 1 recertification requirements. Information pamphlet provided.