INSPECTION REPORT Health Protection DNGG-CW2NJE

PREMISES NAME Tim Hortons #7678 (SFU)		Tel: (604) 298-6343 Fax:
PREMISES ADDRESS 101 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE September 26, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Manpal Rana		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. - Washroom sinks are equipped with hot and cold water (mixed), liquid soap, and rapid hand air dryers. - Temperature monitoring logs are maintained electronically. Supervisor was able to retrieve records for review. - Walk-In Cooler: 2C - Walk-in Freezer: -18C - Undercounter Cooler (under espresso machine): 3C - Sandwich Prep Cooler and Inserts (only right side used at time of inspection): ≤4C - Beverage Display Cooler: 4C - Dairy Dispenser Units: <4C - Hot Holding (overhead units): >65C - No soup/ chili hot holding at time of inspection. Food handlers in process of reheating soups for hot holding units. Reheating temperature requirements reviewed. Soups are reheated to an internal temperature of 74C to 79C before being placed in hot holding units. No concerns at this time. - Food storage practices appear satisfactory. Storage is organized, food is protected from contamination. - Interior of ice machine and ice storage bin appear maintained in a sanitary condition. Ice scoop stored in a clean container outside of ice storage bin. - Stir sticks are stored in ice water between uses. - Wiping cloths stored in 200 ppm QUATS and available throughout food preparation and service areas. - QUATS test strips available to verify sanitizer concentration from dispenser. - High Temperature Sanitizing Dishwasher: 71.9C at dish surface. Minimum Wash and Rinse Temperature Gauge readings achieved per unit data plate. - General sanitation of premises appears satisfactory. - No signs of pest activity observed. Pest control management company provides monthly pest control services. - FOODSAFE Level 1 requirements are in compliance. Supervisor has a valid equivalent to FOODSAFE Level 1. - Valid Permit to Operate posted.