INSPECTION REPORT Health Protection ANAN-CMYV9A

PREMISES NAME Tim Hortons #107536		Tel: (778) 397-7536 Fax:
PREMISES ADDRESS 7880 6th St Burnaby, BC V3N 3N3		INSPECTION DATE January 11, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lois Swanson		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Chili is being reheated in a bag in one of the inserts without water in the insert. The temperature of the Cook & Hold unit was at the mid-temp. setting, not high because the other 3 inserts were being used to hothold soups. Corrective Action(s): As per FSP, when reheating chili, the temperature setting of the unit must be at the highest setting and the inserts must be filled with water up to the indent line before the bags of chili are placed in the insert. Since there is only one thermostat on the unit, if any of the inserts is being used to "hothold foods" then you cannot use the unit to "reheat" other foods since you can't turn the thermomstat to its highest setting. Use the oven to reheat foods in this instance. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some general cleaning required. Corrective Action(s): Clean the floor in the front service area, shelf beneath the donut display area, under/behind the dishwasher as it's wet. Violation Score: 3

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

Comments

General Comments: Coolers are below 4 degC; Walk-in freezer's at -19 degC Foods were hotheld above 60 degC in the hotholding unit Soups were above 60 degC Dishwasher rinse was 73 degC at plate level Manager on duty has FS level 1 certification Handsinks were fully equipped 200ppm Quats was available in sanitizer buckets and were time stamped (changed every 2 hours) 1 of the 2 customer washrooms was available for use. AS DISCUSSED, IF YOU PROVIDE CUSTOMER SEATING, YOU HAVE TO PROVIDE A WASHROOM FOR THEM. Phantom Pest Solutions Ltd is on a monthly contract. *report reviewed, not signed*