INSPECTION REPORT Health Protection LKIM-CY2SVV

PREMISES NAME Tim Hortons #1046		Tel: (604) 294-0470 Fax:
PREMISES ADDRESS 4191 Lougheed Hwy Burnaby, BC V5C 3Y5		INSPECTION DATE November 29, 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	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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in back storage area. The lower shelves along back corridor have evidence of rodent activity (rodent droppings and urine markings observed). Pest Technician report indicates two structural deficiencies along exterior (gap in pipe and parking lot area) . Corrective Action(s): Clean and sanitize areas affected by rodent droppings Follow recommendations provided by Pest Technician report - seal holes with non-chewable materials as directed by Pest Technician Continue to monitor and trap for rodents. Follow any other recommendations provided by Pest Technician. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings and urine markings observed in back corridor of exit hallway to garbage area, lower shelves. . Corrective Action(s): Clean and sanitize areas affected by rodent droppings Ensure sanitizer solution is used. Remove all items from lower shelves and clean and sanitize all the way to the back of the shelves. Use gloves. Wet droppings with sanitizer to prevent aerosolized materials from droppings. . Violation Score: 9

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

Comments

COMMENTS: - Facility in GOOD sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (73.4) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - All buckets are time tracked and within expiration times - Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - First In First out and date stamping methods observed in use; new data recording system in place - all computerized for temperatures and waste - All food items covered in cooler and freezer units - Hair restraints in use - hair nets in use - Back door closed during inspection and tight fitting - all doors including front doors were checked for gaps and none were found - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Good hand washing practices observed - EXCELLENT! - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Coffee stir spoons on ice - time tracked - Common use utensils and cutting boards wiped with sanitizer after each use and washed in dishwasher every two hours or more as necessary (according to Supervisor) - FOODSAFE level on or equivalent Certified staff present during inspection