INSPECTION REPORT Health Protection ECAO-C4PMND

PREMISES NAME Tim Hortons #115		Tel: (604) 437-5125 Fax:
PREMISES ADDRESS 6641 Kingsway Burnaby, BC V5E 1E2		INSPECTION DATE July 7, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jonathan Dow		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 = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One handsink at far end of bar closest to the public washroom has no soap. One handsink across the microwave at bar has ware inside. Corrective Action(s): Ensure all handsinks are adequately stocked: pumped soap, hot/cold water, paper towels dispensed and clear for use. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A spatula observed hanging on a shelf -workers unaware of it's use there Corrective Action(s): Dishwash spatula. Store utensils in a sanitary manner -shelves are not regularly cleaned and sanitized Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Some fruit fly activity in the back kitchen Corrective Action(s): Flush/drain water lines at the end of the night, clean and sanitize surfaces thoroughly, follow directions provided by your professional pest control Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: A utility sink at far end of the bar is not functional Corrective Action(s): Repair sink Violation Score: 3

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

Comments

Temperature Controls: -Walk-in cooler 3 deg C -Open air cooler 3 deg C -Preparation cooler 4 deg C -1-door undercounter at bar 3 deg C -1-door undercounter egg cooler 4 deg C -Hot held patties 66 deg C -eggs 68 deg C -hash browns 64 deg C -High temperature washer 72.1 deg C at plate level first cycle tested Chemical Controls: -QUAT sanitizer dispenser and buckets >200ppm residual concentration Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation okay In-Use Utensils maintained in ice water -spoons are washed/replaced every 2 hours -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath Professional pest control comes on a regular basis: Abell Pest Control