Tim Hortons #1442
1077 Westminster Ave W Penticton BC V2A 1L4 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Shelving in the walk in cooler must be cleaned as there is a bit of a film on the shelving. Also, please let me know when the floor in the walk in cooler has been replaced.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Water was leaking on the floor by the small cooler and doughnut glazing station. Water was pooling in missing floor tile and indents in the grout. There cannot be standing water in the kitchen. This leak must be found and fixed. Please email me once this has been completed. • Pest proof container for open sugar needs to have a lid that is capable of sealing the sugar. Please purchase new lid and email me once this has been completed.
- 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
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): -Spills found on floor inside walk in cooler. Ensure spills are wiped off promptly to avoid potential slips and falls. (corrected during inspection) -Hand dryer at Men's washroom was not in good working order. -Bags rock salt used for melting ice on roads were stored in food storage area. Please separate food storage and other items to prevent cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dish washing machine (High temperature) was measured at 66.8 Degree Celsius after more than 5 washing cycles. High temperature dish washer must maintained a sanitizing rinsing cycle of at least 71 degree Celsius at the dish level to effectively kill disease causing mico-organisms and control cross contamination between unsanitary dishes/utensils with food items. At the mean time, the operator was instructed to re-clean and re-sanitize all equipment, dishes and utensils previous washed with the dishwasher and conduct manual sanitization at the 3 compartment sink Fly traps were identified to be hanging over the ceiling at the cleaning and storage area. Operator voluntarily removed the traps and threw them into the garbage can. Fly traps must be removed from the cleaning and storing areas where clean dishes, utensils and equipment are presence to prevent potential cross contamination and unsanitary conditions
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.2 - Is the contact information the same?
- Observation(s): Operator's email has been changed to [email protected]
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Front handsinks were obstructed at the time of inspection - CDI. Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): At the time of the inspection the ambient temperature of front of the house sandwich cooler was at 7°C and the front of the house under counter drink cooler was at 9°C.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): In compliance: High heat dishwashing unit was achieving 72°C measured at the plate in a sanitizing cycle. Out of compliance: Triple sink did not have sufficient water level in the third compartment to be able to submerge the largest piece of equipment in min. of 200 ppm of quaternary ammonium solution. This was corrected at the time of the inspection.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions