INSPECTION REPORT Health Protection ECAO-AUXPW9

PREMISES NAME Tim Hortons #115		Tel: (604) 437-5125 Fax:
PREMISES ADDRESS 6641 Kingsway Burnaby, BC V5E 1E2		INSPECTION DATE January 12, 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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice scooper stored on top of the ice machine -this area is not regularly sanitized area Corrective Action(s): Dishwash scooper and store it in a washable container Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed downstairs in hot water tank room and the adjacent storage room there. The multi-level shelves need to be adjusted as the lowest levels are too close to the ground preventing ease of cleanup underneath No food storage observed downstairs and appears the activity is only downstairs Corrective Action(s): Remove droppings and disinfect area. Adjust the multi-level shelves lowest levels >15cm off the ground and disinfect underneath -keep all goods on your shelves not on the floor Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: One shelf across from the back stove too close to the ground Corrective Action(s): Adjust >15cm clearance from the floor Violation Score: 3

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

Comments

Temperature Controls: -Walk-in cooler 4 deg C (milk) -Preparation cooler 3 deg C (cheese) -open air cooler 2 deg C (juice) -1-door undercounter rightside 3 deg C (milk) -1-door undercounter leftside 2 deg C (milk) -Vegetable soup 68 deg C -Oatmeal 62 deg C -grilled beef 69 deg C -roasted chicken 64 deg C -wedges 63 deg C -High temperature washer 72.2 deg C at plate level on the first cycle Chemical Controls: -QUAT type sanitizer dispenser and buckets >200ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation In-Use Utensils: are dishwashed/changed every 2 hours as per operator -good Professional pest control comes on a regular basis: live traps, sticky traps, UV light attractant traps observed Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AUXPW9
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment