Tim Hortons #1459
1936 Kane Rd Kelowna BC V1V 2E5 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed numerous ants crawling on the floor inside the restaurant in both the front and back kitchen areas. Some flies were also noted in the back kitchen.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Improvements in general sanitation are required in order to assist with the control of ants and flies that were observed in both the front and back areas of the restaurant at the time of inspection. As discussed, please clean organic build-up observed in some areas of the restaurant, including but not limited to, some corners/floor to wall junctions, underneath some equipment, inside the walk-in refrigerator (also corners/floor to wall junctions) and floor drains, etc.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed potentially hazardous food (PHF) stored within the front service area prep table refrigerator at temperatures as high as 8 to 16deg.C. Operator was requested to time stamp PHF at temperatures greater than 4deg.C for 2hour storage (to be discarded after 2hours), ensure that inserts are not overloaded, reduce overall stocking within this refrigerator and, ensure that upper covers are closed between use. As indicated, please also contact a repair technician to adjust/service this unit and follow-up on restoration of proper temperature control for PHF stored both with the lower drawer and upper insert sections of this unit (ie. 4deg.C or less).
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Although monitoring supplies were in place, temperature records showed a marked deviation from observed temperatures measured while onsite (particularly the front prep table refrigerator) when compared to a similar time period the day prior. Please follow-up on temperature monitoring of PHF under refrigerated storage and ensure that staff are accurately verifying and recording observed temps. This is particularly relevant for identifying temperature control issues and/or units that require servicing and, in taking appropriate corrective actions where required.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed the main walk-in freezer operating with food temperatures inside the unit between 0 to -2deg.C. Although this freezer had been recently stocked following a delivery, the unit was either left open for an extended period or the unit requires servicing to restore freezer temperatures towards -18deg.C. Note that frozen food in storage for prolonged periods should adhere to industry standard freezing temperatures of -18deg.C.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed one hand sink cluttered and another two missing paper towel. Please ensure that all facility hand washing sinks are supplied with liquid soap and paper towel and kept free from clutter/available for use at all times during operation.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The counter top soap dispenser at the hand sink upon entering the front service area was not dispensing properly at the time of site visit.
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quats test strips require replacement (faded/discoloured strips observed at the time of inspection).
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Calking around the hot holding wells is no longer a cleanable surface and requires repair, a baking container lid in the back was broken, and a maple baking table was being used for purposes other than baking and showing ware. Some areas of the back kitchen require additional cleaning as they are showing a build up of organic filth (ie. under tables/equipment, table supports). Tablet being used to record temperatures during temperature checks was not being cleaned/maintained in a sanitary manner.
- F2.1 Does the facility have proper monitoring supplies?