INSPECTION REPORT Health Protection SSZO-CYFUBP

PREMISES NAME Tim Hortons #1311		Tel: (604) 420-1477 Fax:
PREMISES ADDRESS 7089 Lougheed Hwy Burnaby, BC V5A 1W1		INSPECTION DATE December 12, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dan Fryzuk		NEXT INSPECTION DATE December 15, 2023
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

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Currently eggs are cooked in an egg griller but no commercial ventilation system is in place above where eggs are cooked. Corrective Action(s): Commercial ventilation is required for foods that generate grease laden vapour. 1. Remove egg griller. 2. Use oven to cook eggs OR submit plans to install commercial ventilation. Violation Score: 1

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

Comments

Walk-in cooler (shared with 7-11): 3.0oC 2-door stand up cooler: 3.6oC 2-compartment cooler (left): 2.4oC 2-compartment cooler (right): 4.2oC (ensure it is under 4oC after rush) Milk/creamer cooler (left): 3.4oC Milk/creamer cooler (right): 5oC (ensure it is under 4oC after rush) Walk-in freezer: -8oC Hot holding: all over 60oC Temperature log is maintained Hot and cold running water are available Liquid handsoap and paper towel present at all handwashing stations General sanitation is satisfactory Ice machine appears in sanitary condition No signs of pests at time of visit Pest control company visits monthly Observed manual dishwashing procedures - dishware is soaked in sanitizer Quats sanitizer in buckets observed throughout facility and at least 200ppm is detected Quats test strips are available to test sanitizer concentration In-use utensils are observed storing in ice water bath Note: It is recommended to install a liquid handsoap dispenser at the dishwashing area so that staff can handle clean dishes with clean hands. Other handwashing stations are not conveniently located.