INSPECTION REPORT Health Protection ABAI-BLHNLS

PREMISES NAME Tim Hortons #1046		Tel: (604) 294-0470 Fax:
PREMISES ADDRESS 4191 Lougheed Hwy Burnaby, BC V5C 3Y5		INSPECTION DATE February 5, 2020	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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) Noted one rack, one spatula and a pair of scissors soaking in the sanitizing compartment of the warewashing sink. Did not detect any sanitizer in the solution that the items were soaking in. B) Spray bottle of sanitizer for the back area was empty Corrective Action(s): A) Ensure food equipment is properly sanitized. Change sanitizer in warewashing sink regularly to maintain minimum required sanitizing concentrations. B) Ensure sanitizer spray bottles are refilled when they have run out. 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 hand wash were fully equipped (soap, paper towel, hot and cold running water) and unobstructed. - All coolers 4C or less (walk in, under counter, prep cooler..etc) - Walk in freezers both less than -18C - Hot holding of (soups, hashbrowns..etc) higher than 60C - Probe thermometer available to take internal temperature of foods. Ensure probe is sanitized between uses. - All stored foods appeared protected. - All meats come in precut/presliced and precooked. No raw meats. - General sanitation satisfactory. Dry storage area well maintained. All lights have covers/sleeves. - No obvious signs of pest activity noted. Back door was closed at time of inspection. - Premises has contract with pest control company. Pest control comes in monthly. Follow all recommendations made by technician. - Quat sanitizer 200ppm at source dispenser and containers with cloths submerged. Test strips available to verify concentration of sanitizer solution. - Reviewed manual warewashing procedures at time of inspection. Ensure equipment is washed with soap/detergent and water, rinsed with clean water, fully submerged in sanitizer for two minutes, then air dried. 3 drain plugs available. - High temperature dishwasher achieved 71C (with thermolabel).