INSPECTION REPORT Health Protection KKIM-CN7RAJ

PREMISES NAME Tim Hortons #1046		Tel: (604) 294-0470 Fax:
PREMISES ADDRESS 4191 Lougheed Hwy Burnaby, BC V5C 3Y5		INSPECTION DATE January 18, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jonathan Dow		NEXT INSPECTION DATE 6 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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Hot held shredded chicken measured at 33C. The water bath measured at 34C. Corrective Action(s): - The prep sticker on the container indicated the chicken was out at 8AM. This chicken has been stored above 4C for more than 2 hours - chicken was discarded by the operator at the time of inspection. It appears that the warmer was not turned on properly. Ensure the warmer temperature is maintained at 60C or above. Repair the warmer if this issue occurred due to malfunctioning. 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 handsinks are fully equipped. - All coolers at 4C or below. - Walk-in freezer at -12C. - All hot held food items (except shredded chicken - note violation coded above) measured at 60C or above. - Hot temperature dishwasher reached 71C or above during the final rinse. - QUAT sanitizer in red buckets measured at 200ppm. - Abell pest control/monitoring monthly. Last report back in 2022 December indicates no pest activity. No signs of pest activity observed at the time of inspection. - Ice machine in sanitary condition; scooper stored in a separate container. *Undercounter cooler near kitchen entrance and one walk-in cooler in the back are not in use. *Facilitate deep cleaning of the facility. Pull out equipment and items from shelves & floors to clean out debris in hard-to-reach areas.