Tim Hortons #1670
1-3491 Sexsmith Rd Kelowna BC V1X 7B5 · Restaurant - Food Service
3 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher was measured at 69°C (maximum temperature) at the plate level and the maximum rinse temperature gauge reading was measured at 165 °F (74 °C) after multiple cycles. Dishwasher temperature must reach at least 71°C at the plate level and the rinse temperature gauge reading must reach at least 82°C (179°F) for adequate sanitizing of utensils. Operator was instructed to sanitize the utensils in a compartment sink after being washed and rinsed in the dishwasher. Fix the dishwasher and ensure a minimum of 71°C is reached on the plate surface in the final rinse cycle. Monitor 2x daily.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel was observed at the handwashing station located in the back of the kitchen. This may lead to inadequate handwashing of food handlers. CDI- Operator refilled the paper towel dispenser at the time of inspection. No soap was observed at the handwashing station in the women's washroom and the soap dispenser was observed broken. Operator was instructed to immediately supply liquid soap in a dispenser at the hand sink or close the women's washroom until the soap dispenser is fixed.
- F2.7B Handwashing station must be supplied with liquid soap in a 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): Expired Interior health permit decal was observed posted at the facility. Ensure the Interior Health permit with a valid decal is posted in a visible area at all times.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Staff were not able to access temperature records at the time of inspection - please train new staff on temperature monitoring and access/use of daily temperature monitoring records for refrigeration and hot holding units.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): There were no staff on duty at the time of inspection with valid foodsafe certification. Please confirm foodsafe certification for ownership/operator and an adequate numbers of other staff to ensure that at least one certified staff member is on duty at all times during operation.
- F2.1 Does the facility have proper monitoring supplies?