I've been reading about botulism concerns when putting garlic in oil. I've read heat kills the bacteria but I've also noticed the last step in rec...

As per the FDA, you should consume homemade garlic-infused oil within a week and you should refrigerate it fairly quickly. To that end, I would probably let it infuse in the fridge rather than at room temp as stated in the recipe. If in doubt, throw it out though! The good news is that botulism is pretty rare in the US, so I wouldn't stress out too much about this particular recipe.

Yes, I would consume within a couple of days or refrigerate and use within a week.