Tim Hortons
1572-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towels not available at front hand sink during time of inspection. As per the Food Premises Regulation, a hand sink must be supplied with hot cold running water, liquid soap and paper towels.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sauces at the back of the sandwich coolers in the front area of the facility had internal temperatures of 8-10deg.C. The food products at the front of the coolers had temperatures below 4deg.C. Internal thermometers placed at the back of the sandwich coolers showed temperatures of 15deg.C and 18deg.C. The sauces had been stocked and stored in the coolers for more than four hours. The tall sauce bottles at the back of the cooler may have affected the air circulation within the unit. As potentially hazardous foods must be stored at a temperature of 4deg.C or colder to ensure proper food safety by limiting pathogen growth, the manager voluntarily discarded the sauces. The manager also asked staff to only fill sauce bottles half way and discard the contents every four hours. The manager asked staff to store the sauce bottles in ice baths within the bottom area of the sandwich cooler which was below 4deg.C. Please monitor the sandwich coolers to ensure that potentially hazardous foods are stored at 4deg.C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Mould was observed on the underside of shelves within the walk-in cooler. Wrapped food was being stored on the same shelves. All shelving and storage areas must be clean and free of mould to prevent contamination of food products. Please ensure that all wrapped food products are removed from the shelving prior to cleaning the shelves to ensure that the mould doesn't fall on top of the products.
- 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): The liquid soap dispenser was not dispensing soap at one of the hand sinks in the front area of the facility. All handwashing stations within the premises must have soap available for staff at all times to ensure proper handwashing. The manager fixed the soap dispenser at time of inspection.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The operating permit was not posted in a conspicuous location on the premises. The operating permit must be posted in a conspicuous location on the premises to verify to the public that the facility is approved and regularly inspected to best ensure legislative standards. Please post the operating permit in a conspicuous location on the premises.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- 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): a) The mechanical dishwasher is leaking water. The operator has contacted a local plumber for service. Contact the health officer as soon as the food equipment is serviced and is able to operate as per the manufacturer's specification without leaking water. a) The food premises and the food equipment have accumulated dust from the recent building renovation in the front food premises. Take corrective actions to ensure that the food premises and all the food equipment are cleaned and free of contamination. b) The surfaces inside the cream machine by the coffee station in the front food preparation area have accumulated debris. Take corrective actions to ensure that the contaminated surfaces are cleaned and sanitized as per the manufacturer's instructions and free of contamination. c) The ice machine has accumulated stains and debris. Take corrective actions to ensure that the contaminated surfaces are cleaned and sanitized as per the manufacturer's instructions and free of contamination. d) The wire shelves in the two under counter refrigerators in the front food preparation area no longer have the surfaces that are smooth, impervious to moisture and easy to clean. e) Some of the floor tiles near the back door are damaged. Take corrective actions to ensure that the tiles are repaired/replaced to provide smooth, impervious to moisture and easy to clean surfaces. The health officer issued the approval to operate during this inspection with the following conditions: The operator must take all the corrective actions to address the above-mentioned food safety deficiencies prior to the food operation. Contact the health officer by Feb. 21, 2019 for the follow up including for the dishwasher.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A cleaned tomato slicer has accumulated debris on the food contact surface. Take immediate corrective actions and contact the Environmental Health Officer by Oct. 12, 2018.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): a) The two white plastic cutting boards in the front food preparation area have deep cuts and black stains. Take immediate corrective actions and contact the Environmental Health Officer by Oct. 12, 2018. b) The containers storing single use utensils in the front food preparation area have food debris contaminating the utensils. Take immediate corrective actions and contact the Environmental Health Officer by Oct. 12, 2018. c) The two clear plastic covers for dry food storage containers in the back food preparation area are damaged. Take immediate corrective actions and contact the Environmental Health Officer by Nov. 7, 2018.
- 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.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): This food premises has multiple ice cap machines with different model numbers in the front food preparation area and the written cleaning procedures available in the food premises do not have the manufacturer's cleaning instructions for these models. Take immediate corrective actions and contact the Environmental Health Officer by Oct. 12, 2018.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- 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): - The chemical sanitizer concentration is maintained at 400 parts per million (ppm). The recommended concentration is at 200 ppm. The operator corrected during the inspection. - The used serving utensils are stored between food equipment where it is not easy to clean. - The food probe thermometer is not maintained in a sanitary manner. - The containers storing cleaned utensils have accumulated debris. - A pen is stored with single use disposable utensils in a container.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The doors for the two small refrigerators in the front serving area have been damaged and I can see foods in the refrigerator even when the doors are closed. The hinges for the doors are damaged.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The door of the small cooler up front is slanted and not creating a tight seal. Please continue to monitor the temperature and reduce the amount of foods placed near the opening. Please remove the fly strip hanging over the air drying (clean dish side) of the dishwasher.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): At the time of inspection, red buckets for wiping cloths containing sanitizer solution had below 200 ppm quats. Operator replaced buckets with new quats solution at 400 ppm.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?