INSPECTION REPORT Health Protection ANAN-D27RG9

PREMISES NAME Tim Hortons #2978		Tel: (604) 456-0331 Fax:
PREMISES ADDRESS 7380 Market Crossing Burnaby, BC V3J 0A2		INSPECTION DATE February 6, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Manpal Singh Rana		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: The handsink by the oven in the front service area sprays water everywhere when staff are washing hands. Corrective Action(s): Replace the washer so that the water flows as a whole rather than a spray. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: A few mice droppings noted around the hot water tank. Some flies noted in the back kitchen. A pest control company is on contract. Corrective Action(s): Clean up the droppings. Seal any holes/gaps as discussed. Continue monitoring. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning required. Corrective Action(s): Thoroughly clean under the sandwich prep stations, behind the ovens in the back kitchen. Ensure there's an air gap between the hose behind the ice machine and the drain (remove/adjust cup with the cut out bottom). Clean the men's washroom, especially around the urinal. Violation Score: 3

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

Comments

General Comments: Walk-in cooler's at 2 degC; walk-in freezer's at -15 degC (foods inside are frozen to the touch). All other coolers are below 4 degC; foods in all the inserts are at or below 4 degC Bacon is time stamped; Savory pastries are time stamped (discarded after 8 hours) All other foods were hotheld above 60 degC Handsinks are fully equipped; washroom sinks were fully equipped Dishwasher rinse temperature was 76 degC at plate level Temperature logs are being maintained Utensils are stored in ice and they're time stamped so that they're refreshed every 4 hours. 200ppm Quats is available for sanitizing. Sanitizer buckets are time stamped. Manager has FS level 1 certification A pest control company is on a monthly contract. Service reports are on-site. EQUIPMENT REPLACEMENT/RENOVATIONS ARE PLANNED FOR THE SANDWICH PREP AREA. SOME OF THE EQUIPMENT IS BEING STORED ON-SITE. FLOOR PLANS HAVE NOT BEEN SUBMITTED FOR APPROVAL YET. ENSURE PLANS ARE SUBMITTED AND APPROVED PRIOR TO THE WORK BEING DONE. *report reviewed, not signed*