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Tim Hortons

2415 Hwy 97 N Kelowna BC V1X 4J2 · Restaurant - Food Service

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quaternary ammonium sanitizing solution (KAYQUAT II) was observed to be around 50 ppm in sanitizer buckets placed around the facility and taken directly from the sanitizing solution dispenser. As per the manufacturer's instructions, the sanitizing solution must be between 200 ppm and 400 ppm to ensure adequate sanitizing action for proper food safety. The operator replaced the quaternary ammonium sanitizing solution bag and unblocked the sanitizer dispensing line at time of inspection. The concentration of the sanitizing solution was observed to be between 200 and 400 ppm following the operator's adjustments. Staff wiped down all food contact surfaces with the new sanitizing solution at time of inspection. Using multiple probe thermometers, temperatures ranging from 67.9 to 69.5deg.C were noted at the utensil surface within the mechanical dishwasher. The temperature gauges on the dishwasher were displaying inaccurate temperatures at time of inspection. High temperature mechanical dishwashers must achieve temperatures of at least 71deg.C to ensure adequate sanitizing action to ensure proper food safety. The operator contacted a maintenance person to fix the dishwasher and the temperature gauges at time of inspection. The operator was then informed that staff must wash all utensils, dishes and equipment using the three sink dishwashing method until the dishwasher is achieving the correct temperature of 71deg.C and has been verified by the EHO.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel in the staff washroom was loaded in the paper towel dispenser incorrectly. This made it very difficult to remove paper towel from the dispenser for use. Handwashing stations must be properly maintained to best ensure that paper towels are being used and that hands are being adequately dried as these factors are important in reducing the microbial load of hands to best prevent contamination of food in the future. The operator properly reloaded the paper towel dispenser at time of inspection.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): While the operating permit has been paid for and the facility has approval to operate, 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.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sandwich station cooler measured at 8°C on top level and 4.8°C below. Discussed holding times for foods in the upper level of the cooler with operator, potentially hazardous foods should not be kept at temperatures above 4°C for longer than 2 hours. In order to maintain proper temperature control the cover on the sandwich cooler should be kept closed as much as possible.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher registered a maximum temperature of 63.8°C during inspection. Mechanical dishwashers which utilize high temperature for sanitizing must achieve a temperature of 71°C at the plate level in order to provide adequate sanitizing action. Operator must have dishwasher serviced to in order to achieve adequate sanitizing action. Until the dishwasher is achieving the required temperature all dishes, utensils, and equipment must be sanitized using the three compartment sink method. All dishes and utensils currently in use and recently washed must be re-washed and sanitized using the three compartment sink method. If dishes, utensils and equipment are not adequately sanitized pathogenic microorganisms of public health significance can persist on surfaces and lead to foodborne illness.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Accumulation of food residue and debris noted on sandwich cooler handles and beneath storage shelves at the back of the store near receiving door. Cleaning of non-food contact surfaces should occur at a frequency that prevents the accumulation of f dust, dirt, food residue and other debris. The contamination of high touch surfaces such as cooler handles can lead to cross contamination during food handling. Operator should ensure that regularly scheduled cleaning addresses hard to reach areas, and that high touch surfaces are cleaned at a frequency that prevents contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Cutting boards at the sandwich station display signs of wear and appear grooved. Deep grooves in cutting surfaces can harbor pathogenic microorganisms that lead to foodborne illness. Cutting boards must be resurfaced or replaced when they become to worn to be properly sanitized.