INSPECTION REPORT Health Protection DSOG-CVUVAA

PREMISES NAME Tim Hortons #115		Tel: (604) 437-5125 Fax:
PREMISES ADDRESS 6641 Kingsway Burnaby, BC V5E 1E2		INSPECTION DATE September 20, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jonathan Dow		NEXT INSPECTION DATE 1 Month
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher was out of order at the time of the inspection. Corrective Action(s): Fix the dishwasher. Use three compartment sink for manual warewashing in the meantime. Correct by: One month Violation Score: 3

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

Comments

- General sanitation is satisfactory. - All handwash stations supplied with hot/cold running water, liquid hand soap and single-use hand towels in dispensers. - Three compartment sink available for manual warewashing. Sanitizer available at 200ppm QUAT based concentration. - Surface sanitizer stored in designated red bins at 200ppm QUAT based concentration. - Dry storage area has adequate space and wire racks. There is a staff room/extra equipment room in the basement. - No signs of pest activity at the time of the inspection. A third party pest control company inspects the premises on a monthly basis. Submit the three latest monthly pest control summary reports to the health inspector. - FOODSAFE level 1 equivalent trained staff on duty. Verified at the time of the inspection. - Staff washroom appear to be in clean condition. Handwash station fully stocked. - Operating Permit with a valid decal posted in a conspicuous area. Temperature control: - All coolers < or = 4C - Walk in cooler = 4C - Walk in freezer = -18C - Hot warmer (soup) > 60C - Hot warmers (meats) > 60C - Working thermometers inside all coolers.