INSPECTION REPORT Health Protection ABAI-AEHNT8

PREMISES NAME Tim Hortons #5044		Tel: (604) 473-5044 Fax:
PREMISES ADDRESS 6123 Hastings St Burnaby, BC V5B 1R9		INSPECTION DATE October 7, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Zsolt Juhasz		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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station in doughnut making area was obstructed with sanitizer bucket and insert and did not have paper towel. No soap at hand sink beside sandwich making area. Paper towel at hand sink beside hot water dispenser had run out during inspection. Staff appeared to use hand wash station and walk to another sink to obtain paper towel but did not replace paper towel. Corrective Action(s): Ensure all hand wash stations are fully equipped with soap, paper towel and hot/cold running water at all times. Replace soap and paper towel immediately as soon as they run out. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All coolers (walk in, sandwhich prep, undercounter units...etc) all less than 4C Walk in freezer - 22X All hot holding (soup, eggs...etc) higher than 60C Temperature logs maintained up to date. Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. Good general sanitation. No sign of pest activity noted at time of inspection. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Quat sanitizer at source, in sanitizing compartment of ware washing sink and in containers with cloths submerged 200ppm. **Reminded staff to keep all cloths stored in sanitizer solution when not in use to prevent microbial growth or use paper towel with sanitizer in spray bottle** Quat test strips available on site. High temperature dish washer achieved 71C (with thermolabel). Manual ware washing procedures reviewed at time of inspection for items too large to be put through dishwasher – no concerns. 3 Drain plugs available. All stored foods appeared protected (ie. stored off the ground, covered, lights in food areas covered..etc