Tim Hortons
160 Hollywood Rd N Kelowna BC V1X 6B4 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): ***Reoccurring infraction. Sanitizer buckets in the back prep area noted at 50 ppm QUATs. This was corrected at the time of inspection to 200 ppm QUATs.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Multiple sanitizer buckets in front of kitchen were low on sanitizer (~100 ppm QUATs) and/or visibly dirty. Time written on these buckets indicated they had not been change past the indicated time. These were changed at the time of inspection. Sanitizer dispensing unit verified dispensing 200 ppm QUATs at the time of inspection.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Walk in cooler was noted at 7 to 9 degrees C at the time of inspection. Operator stated freon had been leaking and had transported foods including dairy creamer and meats to the walk in freezer for a few hours while the cooler was being fixed. The cooler had since been repaired and was coming down in temperature. This was verified during inspection. The food had just been moved back to the cooler and were noted at 4 degrees C or less. Multiple thermometers available for monitoring noted.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel was not available. This was corrected at the time of inspection
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- 7 - Is the premises free from a pest infestation?
- Observation(s): Dry storage area there is some activity observed (a couple of droppings)
- 7.1 - The premises must be maintained free of pests.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Back door has a gap (letting in light)/ does not have a tight seal to prevent pest entry. Areas around the hot water heater, under the shelves of the dry storage room and the prep area along the wall have some debris and food.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.12 - The premises must be protected against entry of pests.
- 7 - Is the premises free from a pest infestation?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Corrected During Inspection (CDI): The third sink for sanitizing step did not have any sanitizing concentration detected at the time of the inspection. The staff immediately corrected the issue. - Action required by the operator:. 1. Adequate sanitizing solution must be used for the sanitizing step. 2 The concentration must be checked and recorded at least once day.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?