Skip to content
Loading map…

Tim Hortons 121502

110 - 7393 Boundary Road, Prince George, V2N 6C9 · Restaurant

3 inspections

  1. Follow-Up Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) The temperature of the top cooler was measured at 5.2 °C at the time of inspection. The operator explained that they have a system in place whereby only small quantities of food are stored and used within approximately one hour, minimizing the risk of temperature abuse. Public Health Significance- Holding potentially hazardous foods above 4 °C allows for rapid growth of pathogenic microorganisms, increasing the risk of foodborne illness if the temperature of the food is not monitored or time-controlled.
      • Corrective Action: The operator was informed to continue actively monitoring time and temperature controls to ensure food safety is maintained
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) An uncovered container of omelet bites was observed in the cooler. Public Health Significance- Uncovered food in cold storage is at risk of contamination from airborne particles, spills, or contact with other food items, which can lead to foodborne illness.
      • Corrective Action: The operator immediately covered the container to protect the food from contamination.
  2. Routine Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods, including cheese and sliced tomatoes, were stored in inserts of an open cooler at temperatures above the required 4 °C. The internal temperature was measured at 6.0 °C. The operator indicated that frequent opening of the cooler during a busy period contributed to the temperature rise. The operator confirmed that food in the open cooler insert is used within two hours. Public Health Significance- Holding potentially hazardous foods above 4 °C allows for rapid growth of pathogenic microorganisms, increasing the risk of foodborne illness if the temperature of the food is not monitored or time-controlled.
      • Corrective Action: The operator was instructed to place only small quantities of potentially hazardous food in open cooler inserts and ensure the food is used within a maximum of 2 hours. The operator was also advised to actively monitor time and temperature to maintain food safety
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A staff member drained water used to thaw bagged soup at the handwashing station and cut open the soup bags at the same handwashing station. Public Health Significance- Improper use of handwashing stations discourages handwashing and may result in contamination of hands, increasing the risk of transmitting pathogens to food and food-contact surfaces.
      • Corrective Action: The operator was instructed to ensure that handwashing stations are used exclusively for handwashing. Staff was educated on proper handwashing practices and the separation of handwashing from food preparation and dishwashing activities.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Steak was observed stored in the cooler without being covered or protected. Public Health Significance- Uncovered food may become contaminated from drips, spills, or other contaminants within the cooler, increasing the risk of foodborne illness
      • Corrective Action: The operator immediately covered the meat using appropriate food-grade wrapping and was advised to ensure all food is stored in covered, sealed, or protected containers.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) The quaternary ammonium sanitizer solution in the sanitizer bucket was below the required concentration of 200–400 ppm. Public Health Significance-Inadequate sanitizer concentration may not effectively reduce harmful bacteria on food contact surfaces, increasing the risk of cross-contamination and foodborne illness.
      • Corrective Action: The operator immediately discarded the sanitizer solution and prepared a new solution at the required concentration. The operator was reminded to routinely test sanitizer strength using test strips and to change solutions as needed.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A hole was observed at the bottom of the back door that is large enough to allow the entry of pests. Public Health Significance- Structural deficiencies that allow pest entry increase the risk of food contamination and may contribute to the spread of disease-causing organisms.
      • Corrective Action: The operator was instructed to repair or adequately seal the opening to prevent pest access and to maintain the premises in a pest-free condition.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff did not wash their hands at any time during the inspection, despite engaging in food preparation and contacting multiple food-contact surfaces. Public Health Significance- Failure to wash hands properly is a leading cause of foodborne illness, as pathogens can be transferred directly from hands to food and food-contact surfaces.
      • Corrective Action: The operator and staff were educated on the importance of frequent and proper handwashing. The operator was informed to actively monitor staff to ensure proper handwashing practices are consistently followed.
  3. Initial Inspection

    0 infractions