Tim Hortons #1689
1465 Columbia Ave Castlegar BC V1N 4G5 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Both front end hand sinks near the entrance to the back area had items in the sink basin.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operators are currently relying on mechanical dishwasher gauge for temperature sanitizing verification. Please note that this gauge DOES NOT tell you the dish SURFACE temperature and whether it can meet a MINIMUM of 71C/ 165F. This simply tells you the temperature INSIDE of the manifold. **Dish plate surface after the sanitizer cycle was 67.7C/ 153F after inspection.** Please instead, use an electronic waterproof probe thermometer that has a HOLDING MAX setting and can be placed in the dishwasher for the entire clean and sanitizing cycle. Please have a technician adjust the dishwasher.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operators are currently relying on mechanical dishwasher gauge for temperature sanitizing verification. Please note that this gauge DOES NOT tell you the dish surface temperature and whether it can meet a MINIMUM of 71C/ 165F. **Dish plate surface after the sanitizer cycle was 67.7C/ 153F after inspection.** Please instead, use an electronic waterproof probe thermometer that has a HOLDING MAX setting and can be placed in the dishwasher for the entire clean and sanitizing cycle. Please have a technician adjust the dishwasher.
- F2.3A Mechanical dishwasher/glasswasher 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): Electronic probe thermometer used to verify food temperatures was found to be caked in old food debris. Please ensure that instruments probing into food is cleaned and sanitized after using and does not contribute to possible food contamination. Cooler door and handles for baked goods area was found to be caked in old food debris. Please ensure that ALL high touch surfaces (e.g. door handles, prep cooler door handles, hand sink taps etc.) are cleaned daily to prevent operator hand contamination.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions