Tim Hortons #1394
14-2601 British Columbia 6 Vernon BC V1T 5G4 · Restaurant - Food Service
10 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food in the prep table cooler was measured at 8°C. Corrective Action: Transfer higher-risk food to an alternate cooler at 4°C or colder. Adjust or service the prep table cooler so it maintains food at 1-3°C in all sections.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation in some areas: • Microwave interior • Walk-in freezer (door handle, under shelving) • Undercounter dairy cooler (door gaskets) • Behind the chemical storage rack Corrective Action: Clean the areas identified. Sanitize food contact surfaces and the walk-in freezer door handle. Remove unclean, damaged items from behind the chemical storage rack. Continue to clean hard to reach spaces as needed.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The thermometer in the prep table cooler is broken. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the unit.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: The interior casing of the ice machine bin is damaged. Fragments may enter stored ice. Corrective Action: Empty ice from the machine and refinish or maintain the affected section so there are no loose fragments. Remove or replace components if necessary. F2.5B(1): The lowest rack of the large shelving unit in the walk-in cooler is bent and/or is holding too much weight. The rack is supported with bricks, which obstruct cleaning. Corrective Action: Adjust the low rack, or replace it or the entire unit so the shelving is in good repair, can hold items without damage, and the lowest rack is at least 15 cm (6 in) above the floor to enable proper cleaning. F2.5B(2): Inadequate sanitation in some areas: • Egg cooler (interior surfaces and door gaskets) • Back chemical storage shelf and nearby area • Walk-in cooler (shelves, under shelves, fan covers) Corrective Action: Safely clean the areas identified. Remove or clean mouldy/stained items in the chemical storage area. Continue to clean under the dishwasher at the regular frequency. Replace the small shelving unit in the walk-in cooler if it cannot be properly cleaned. F2.5K: The ice scoop storage container is unclean (ice machine). Corrective Action: Clean and sanitize the ice scoop and its container. Do so once daily, or more often as needed.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: The faucet assembly for one front hand sink is loose. Corrective Action: Repair the sink so the faucet plate is secure. Continue to keep the hand sinks accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: The permit to operate is not available at the premises. Corrective Action: Locate the permit or contact our office to obtain a replacement. Display the permit in a visible location onsite.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Debris is present on the racks and fan covers inside the walk-in cooler. Corrective Action: Safely clean the areas identified.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Food stored in the steam table and the left-most tabletop hot holding unit was measured at 57-60°C at the time of inspection. The water level in the steam table is low. Corrective Action: Adjust or service both hot holding units so they maintain food at 60°C or hotter. Ensure the water level is adequate. F1.2B: Product in the front under-counter dairy cooler was measured at 4-7°C. Corrective Action: Adjust, repair, or replace the cooler so food in all sections of the unit is held at 4°C or colder.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Observed food debris on the dishwasher drain board (clean side) and underneath racks inside the walk-in freezer. Corrective Action: Clean the areas identified. Do so on a regular basis.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C: Paper towel is provided on wall-mounted spool holders at two primary hand sinks. Exposed paper towel is prone to contamination. The existing holders do not enable convenient access to paper towel, which can obstruct or discourage proper handwashing. Corrective Action: Install enclosed, wall-mounted paper towel dispensers at the back hand sink and front hand sink to the right of the steam table. Dispensers that limit contact points are recommended (i.e. motion sensor, hanging sheet dispenser).
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: The Permit to Operate is not posted at the premises. Corrective Action: Find and post the Permit to Operate in a visible location onsite. Ensure the valid decal is affixed to the Permit. If required, contact our Environmental Public Health office at (250) 549-5714 to obtain a replacement Permit for a $30 fee.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Find or develop a Sanitation Plan. Store in an accessible location at the premises. The Plan must include the content listed below.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Internal temperature of soup stored in steam table insert measured at 53°C. Soup had been held for 3 hours. Product is unfit for consumption due to risk of bacterial contamination. Other food in steam table measured at 60°C or hotter. Corrective Action: Discard soup. Adjust or monitor hot holding unit to ensure that all stored products are maintained at 60°C or hotter. If this standard cannot be met, repair or replace the unit.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: Thermometer not present in the dairy cooler. Corrective Action: Obtain and place an NSF certified independent thermometer inside the dairy cooler.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Visibly dirty knife stored in wall-mounted knife holder. Corrective Action: Wash and sanitize the knife. Ensure mechanical and manual dishwashing procedures provide sufficient cleaning and sanitizing action. Store only cleaned and sanitized utensils in the knife holder. F2.3D: Sanitizer solution in one wiping cloth storage bin measured at 0 ppm Quat residual. Other bins tested contain sanitizer at the proper concentration. Corrective Action: Discard sanitizer solution. Prepare new solution at 200 ppm Quat residual for wiping cloth storage. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Note: Sanitizing compartment of three-compartment dishwashing sink should be kept clear of dirty dishes and used for its intended purpose only.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation observed: • Egg and shell residue visible in under-counter cooler designated for raw egg storage • Milk/cream residue on interior surfaces of dairy cooler • Food scraps at mop sink and nearby cleaning supply rack • Heavy food residue in bussing bins in dishwashing area • Residue and food particles on exterior of microwave oven and nearby surfaces Corrective Action: Clean the areas/equipment identified to remove debris and residue. F2.5E: Observed small rusted bolt and broken scissors handle inside green cutlery storage tray. Corrective Action: Discard bolt and scissors handle. Stray items that serve no purpose in food prep must be discarded or removed from the premises to prevent contamination and ensure sanitary food handling. Note: Side panel sections of cutlery storage tray are coming loose. Replacing the tray is recommended. F2.5K(1): Brown/orange residue visible inside container used to store ice scoop for large ice machine. Corrective Action: Wash and sanitize scoop and its container. Do so at the end of each day. F2.5K(2): Food scraps and debris visible inside rolling storage containers and on clean items stored inside. Corrective Action: Wash and sanitize interior of rolling containers and stored items to remove food debris. Monitor and clean on a regular basis.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Liquid soap not available at hand sink next to the steam table in the front area. Corrective Action: Provide soap at the noted hand sink. If the built-in dispenser is not functional, install an enclosed wall-mounted soap dispenser at the hand sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Exposed pipe with insulation around the edges in the walk-in freezer next to office. A container of frozen fruit placed underneath it at time of inspection. There was a lid on the container. Actions required: • Operator to ensure that no food is stored around the exposed pipe to ensure nothing falls in and contaminates food. • Operator to have pipe insulation fixed to ensure there is no potential for contamination to fall into food.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No hot water at the hand sink next to the ice machine. Hot water is required for proper and effective handwashing. Actions required: • Operator to have the hot water line/tank repaired to ensure that hot water is available for handwashing. Please email a picture/copy of repair report to Environmental Health Officer for infraction resolution.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): [8.5] - At time of inspection, wiping clothes were being stored on countertops. Wiping clothes must be maintained in a sanitary manner such as storing it in a sanitizer solution. Corrected during inspection. Manager was informed and should remind all staff that wiping clothes should be stored in a 200 ppm Quats sanitizer solution when not in use. Wiping clothes may be a harbourage site for potentially harmful bacteria. [8.7] - At time of inspection, spray bottles and buckets did not have adequate Quats sanitizer solution. Quats test strips were used to measure the concentration and solutions were measured to be about 100ppm of Quats sanitizer. Corrected during inspection. Manager manually made new Quats sanitizer solutions. Test strips were used to verify that the solution contained 200ppm Quats. [8.7] - Automatic sanitizer dispenser was not dispensing 200ppm Quats. Manager contacted a professional to service the dispenser at time of inspection. In the mean time, facility will need to manually make 200ppm sanitizer solutions by following the manufacturer's instruction.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): [15.4] - Single-use plastic cups were occupying the hand sink closest to the drive-thru window. Corrected during inspection. Hand washing stations must not be obstructed so that food handlers can properly wash their hands prior to and after food handling.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions