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Tim Hortons #102540

780 6th St, New Westminster · Restaurant

10 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The 3rd compartment of the 3-compartment sink is being used for air-drying dishes once again. This is a recurring issue.
      • Corrective Action(s): The dishpit area must be revamped during the renos to allow for more shelving above the sink for air-drying wet dishes. Do not store clean dishes inside the sink.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The top section of the 4-door freezer is at -13 degC with foods frozen to the touch. The bottom of the freezer is at -11 degC, but several foods are soft to the touch.
      • Corrective Action(s): This is a recurring issue at this location and should be addressed in the renovation. Even with 3 deliveries and 3 transfers, the freezer is completely stuffed with food items which doesn't allow for air circulation. Addition of another freezer where the current egg station is or immediately outside the door where dry storage shelving currently is may be an option.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operating permit is not posted.
      • Corrective Action(s): Get a replacement permit if required. The permit must be posted in a conspicuous location.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted staff using the frozen beverage machine, sanitizing the whipper using sanitizer in a cup then reusing the whipper to make drinks without allowing for air-drying. Staff is following the corporate sanitation plan, which doesn't mention air-drying or rinsing with water prior to reusing the whipper. Observed staff using the whipper quite frequently so airdrying is not really an option.
      • Corrective Action(s): Effective immediately, do not spin the whipper in the sanitizing solution after use. You may use ice water or hot water (over 60degC) instead.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: 1) Herb and garlic pastries were not time stamped as required.
      • 2) Bacon wasn't time stamped initially.
      • Corrective Action(s): 1) All the 3 pastries were discarded. As per your food safety plan, you MUST time stamp savories if you want to continue holding them a room temperature.
      • 2) Staff posted the time stamp on the bacon after my arrival. This is not acceptable. Foods must be time stamped when they're placed out.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Four-door freezer is being used as a cooler now. The temperature of the unit is 2 degC.
      • Corrective Action(s): Ensure foods are used up faster and do not sit in the unit for extended periods of time as they would have in a freezer.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The 3rd sink is being used for air drying rather than sanitizing dishes. There are only 2 sink plugs on-site. This is not acceptable.
      • Corrective Action(s): Proper dishwashing procedures must be followed i.e. wash with soap in the 1st sink, rinse in the 2nd and sanitize in the 3rd sink prior to airdrying dishes on shelves. Purchase another sink plug for the 3rd sink.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Bacon had "expired" as per the time stamp, but instead of discarding the bacon staff placed a new time sticker on top.
      • Corrective Action(s): This is unacceptable. Ensure staff is following TH's food safety plan and time stamping foods and discarding leftovers as required.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Serated knife noted in holder with the plastic on handle severely peeling off.
      • Corrective Action(s): Replace the knife with a new one.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Four door freezer is at -1 degC. This is a recurring issue.
      • Corrective Action(s): Turnover rate for the foods is high. Store is due for renos and the freezer will be replaced.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The handsink in the front service are did not have any soap. As per manager and staff, this sink is not used for handwashing. Staff are required to go to the BOH to wash their hands.
      • Corrective Action(s): Soap dispenser was refilled during the inspection. The FOH has 2 sinks. One is meant to be used for handwashing and the other one (by the ice machine) is a "dump" sink. Ensure that staff is using the hand sink in the front for washing hands.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 4-door freezer in the back kitchen is not able to keep foods frozen. Temperature of foods was 1 degC and not frozen to touch. Operator is having issues with the freezer as the volume of food is too much for the freezer to handle. This is a recurring issue.
      • Corrective Action(s): This location is now having foods delivered 3 times a week vs 2 to help with volume. Foods inside the freezer are used up with 24-48 hrs so turnover is high. The chicken wings are cooked to 165 degF prior to service. Operator is looking into getting new freezers to replace the current one, however renovations are also planned for this location in a year's time. Look into getting renovations done sooner as discussed. As per manager, the capacity of the current freezer is 2835L. Ensure that the new freezer(s) can maintain this capacity.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: In-use utensils must be washed or replaced every 4 hours. Staff are not monitoring the time for in use utensils.
      • Corrective Action(s): Implement a system to monitor when in-use utensils need to be replaced or washed.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required.
      • Corrective Action(s): Clean under and around glazing station and ice machines. Pull out items from cabinets and clean inside. Sweep and mop the floor.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) The 4-door freezer temperature is 2 degC. The foods in the freezer are not frozen to the touch. The temperature of the freezer is not visible on the temperature log. Staff indicated that the freezer doors were open for a while since they were loading foods inside.
      • 2) The cold water tap is not working at the sink beside the coffee station in the front service area.
      • Corrective Action(s): 1) Frozen foods arrive frozen. They should not thaw out in such a short period of time. Get the freezer serviced if the temperature doesn't drop and the foods do not freeze within 2 hours. All equipment temperatures must be recorded and be visible for this reason. Change the defrost cycle for the freezer to after hours as discussed.
      • 2) Get the tap fixed.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Mouse dropping noted in the following areas:
      • -> under the baking station
      • -> under the dishwashing sinks.
      • Corrective Action(s): - Thoroughly clean the above mentioned areas
      • and follow the instructions of pest control
      • company.
      • Date To Be Corrected By : Immediately
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions