INSPECTION REPORT Health Protection DNGG-D2NQBS

PREMISES NAME SFU Tim Hortons #67357		Tel: (604) 291-5505 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE February 21, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tejpal Kailley		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

- Handsinks are accessible and provided with hot and cold water, liquid soap and papertowels. - Staff washroom sink has hot and cold water, liquid soap and papertowels. Staff washroom door is self-closing. - Cold Holding Equipment are maintaining acceptable temperatures (≤4C): - Walk-In Cooler: 3C - Front Service Under Counter Cooler (West): 4C - Dairy Dispenser (West): ≤4C - Front Service Under Counter Cooler (East): 4C - Dairy Dispenser (East): 2C - Sandwich Prep Cooler: ≤4C - Egg Cooler: 1C - Sliding Door Display Cooler (beside freezer): 1C - Sliding Door Display Cooler: <1C - Freezers are maintaining food in a frozen state: - Double Door Under Counter Freezer (across donut station): -10C - Upright Double Door Freezer (beside egg cooler): -15C - Double Door Under Counter Freezer x 2 (staff room): ≤-18C - Double Door Upright Freezer (staff room): -14C - Walk-In Freezer: -19C - Hot Holding Equipment are maintaining hot food at acceptable temperatures (≥60C): - Soups: >70C - Chicken/ Potato Wedges/ Rice: >60C - Cooking temperatures for chicken and soups reviewed with manager. Food is cooked to minimum internal temperature of 74C before being transferred to hot holding units. No concerns noted. - Food storage practices appear satisfactory. Food is protected from contamination. - Interior of ice machine and ice storage bin appear maintained in a sanitary condition. Ice scoops are stored in a sanitary manner outside ice machine and ice storage bin. - Beverage stir sticks are stored in ice water between uses. - Wiping cloths stored in 200 ppm QUATS. - Manual dishwashing and sanitizing procedures reviewed with manager. 200 ppm QUATS used for sanitizing. No concerns noted. - High Temperature Sanitizing Dishwasher: 81.7C at dish surface Rinse Temperature Gauge Reading: >82C - Daily monitoring records (electronically maintained) appear maintained and up-to-date. Managers are able to access current and previously recorded information. - General sanitation of premises appears satisfactory. - No signs of pest activity noted at time of inspection. - Hole identified in wall under cabinet in front service area has been sealed since the last inspection to prevent potential pest entry. - FOODSAFE requirements are in compliance. Both managers present have valid certificate equivalent to FOODSAFE Level 1. - Valid Permit to Operate posted.