INSPECTION REPORT Health Protection DSEA-ASAUYP

PREMISES NAME SFU Tim Hortons #67357		Tel: (604) 291-5505 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE October 19, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tejpal Kailley		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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various cheeses in the prep cooler are stored above their maximum fill line Corrective Action(s): Discussed max fill line with operator. ensure that all cold potentially hazardous foods are stored in inserts and within max fill lines Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following hot potentially food items had been cooked off and left at room temperature -Spicy chicken filet (42C) -Chicken filet (40C) -potato wedges (27C) Corrective Action(s): Above noted products reheated in the oven. As per food safety plan, do not cool hot potentially hazardous foods. These products must be cooked then hot held above 60C Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: High temperature dishwasher measured 68 degrees C maximum at the dish surface. Rinse temperature gauge showed rinse temperature at 94C; assumed to be broken Corrective Action(s): Stop the use of the high temperature dishwasher until it has been repaired. Wash all dishware in 3 compartment sink. Repair the high temperature dishwasher to sanitize dishware at minimum 71C at the dish surface and also repair the rinse temperature gauge to reflect proper temperature. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): FOH handwash stations converted to various dump sinks; only 1 designated handsink remaining. Corrective Action(s): Discussed with operator minimum handsink requirement. All sinks on POS side of service line (total 3) must be designated as handsinks and stocked with liquid soap, paper towel, hot/cold running water 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

=BOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (3C), pepsi cooler (2C), sliding door cooler (2C), display cooler (3C), prep cooler (2C) , undercounter coolers (2C and 1C), and Dispenser (4C) measured < 4 degrees C =walk-in freezer (-18C), upright freezer (-16C), and triple door freezer (-10C) =Chili hot holding (83C), chicken filet drawer hot holding (61C), and chicken strip hot holding (73C) measured > 60 degrees C =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Wiping cloths stored in sanitizer solution at 200 ppm QUATS =General sanitation was satisfactory at the time of inspection =No evidence of pest activity noted at the time of inspection =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. =Permit posted in a conspicuous location

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-ASAUYP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: chocolate chip cookies audited. product meets transfat restrictions
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment