INSPECTION REPORT Health Protection DSOG-CQLUZ8

PREMISES NAME Tim Hortons #115		Tel: (604) 437-5125 Fax:
PREMISES ADDRESS 6641 Kingsway Burnaby, BC V5E 1E2		INSPECTION DATE April 5, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jonathan Dow		NEXT INSPECTION DATE 6 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 = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked bacon left at room temperature without time stamps. Corrective Action(s): Discard the cooked bacon. All potentially hazardous food items must be kept hot, cold, or labeled with proper time stamps. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No liquid hand soap at the far end handwashing station by the customer washrooms. Staff refilled the dispenser with liquid hand soap. Corrective Action(s): All designated handwashing stations must be supplied with liquid hand soap. 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

- General sanitation is satisfactory. - All other handwash stations equipped with hot/cold running water, liquid hand soap in a dispenser and single-use hand towels. - High temperature dishwasher achieved 75.7C at the plate's level during the final rinse cycle. - Surface sanitizer stored in designated red bins at 200ppm QUAT based concentration. - Ice machine appears to be in clean condition. - 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. Keep monthly pest control summary reports on site for reviwe by the health inspector. - FOODSAFE 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 posted in a conspicuous area. Post the valid decal once it arrives in the mail. Temperature control: - All coolers < or = 4C - Walk in cooler = 4C - Walk in freezer (back) = -18C - Hot warmer (soup) > 60C - Hot warmers (meats) > 60C - Working thermometers inside all coolers. - Daily temperature log available and up to date.