Tim Hortons #2097
1901 Harvey Ave Kelowna BC V1Y 6G5 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer containers are low on QUATs concentration during time of inspection. No reading as solution was very murky due to sanitizer not being changed according to the scheduled 2 hours. This was observed with multiple red buckets in the facility.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink located at the coffee area has no soap. Since this is the only hand sink in this area besides the one at the back of the facility, there must be soap to ensure staff are washing their hands properly.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sandwich station cooler near the drive-thru window is not functioning, temperature measured at 18.3°C on top and 17°C below, internal temperature of food products checked measured 6.5-7°C. Discussed with staff the measures taken to prevent temperature abuse, inserts are only filled halfway to ensure product is used up within 2 hours, inserts also kept in ice baths to help prevent exposure to unsafe temperatures. Operator has also been asked to use time stamps on inserts to verify products are being replaced every two hours. Foods held at temperatures above 4°C and below 60°C are at risk for harboring the growth of pathogenic microorganisms that can lead to foodborne illness. Limiting the time foods are exposed to temperatures above 4°C and below 60°C to 2 hours should prevent pathogen growth or toxin development from reaching problematic levels.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed tomatoes being washed in sanitizer compartment of sink during inspection, sides of the sink and the backsplash showed accumulation of some food residue. Staff asked to clean and sanitize the sink thoroughly before using it for food preparation.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Hot holding unit on the south wall not functioning properly, temperature check of potato wedges held here measured 53°C. Hot holding equipment must be of the type or capacity to maintain the temperature of contents at or above 60°C. Operator voluntarily disposed of the food products in this hot holding unit and agreed to stop using this unit until it is repaired and functioning properly. Sandwich station cooler near the drive-thru window is not functioning (see F1.2).
- F2.6D Hot holding equipment must be of the type or capacity to meet the needs of the premises.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station by the Drive-thru window had coffee pots and filter baskets sitting in it and in front of it during inspection. Handwashing stations should remain unobstructed at all times to ensure easy access for staff to wash hands frequently. Handwashing is an important step in preventing the transmission of communicable diseases. Ensuring staff wash hands frequently works to protect both customers and employees from disease transmission.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The food contact surfaces in continuous use are not cleaned and sanitized at least every four hours.
- 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): The two under counter refrigerators have damaged door seals with accumulated debris.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The hand washing stations are not supplied with liquid soap in a dispenser.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): a) The internal food temperature of a soup in the hot holding unit was at 56.6°C. The earlier temperature reading at 1PM today was over 60°C. The operator reheated the soup over 74°C during the inspection. b) The internal food temperature of cooked chicken in the hot holding unit was below 60°C measured by the operator. The operator says that the chicken was cooked over 74°C. The operator reheated the food again over 74°C during the inspection.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The thermometer in the mechanical refrigerator storing milk and cream products is showing at 8°C. The surface temperature of the milk is at 8°C. The operator says that they were just put in 10 minutes ago. The operator moved the products to another refrigerator that holds safe cold temperatures.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The used wiping cloths are stored in a sanitizing solution with 150 ppm Quat. The operator agrees to change the solution immediately with adequate concentration.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The cutting boards used on the food prep cooler have black stains and deep cuts.
- 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.
- F1.2 - Are proper hot holding procedures followed?