Tim Hortons #2650
5205 25 Ave Vernon BC V1T 1P5 · Restaurant - Food Service
3 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3 QUATS sanitizer at front service counter was measured below 200 ppm. The use of a sanitizer is an important step in reducing microbial load on surfaces. Corrective Action: Staff discarded solution and prepared new sanitizer solution at 200 ppm QUATS. Solution should be replaced every 2 hours or when tested below the required concentration.
- 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): F2.7 Malfunctioning liquid soap dispenser (no soap being dispensed) was noted in the front service area. Corrective Action: F2.7 Service dispenser and closely monitor all handwashing basin stations to ensure they are functioning and supplied with liquid soap.
- 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
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: High temperature dishwasher tested and was not reaching 160F at the plate level. To ensure adequate sanitization of equipment and utensils dishwasher must be working properly. Technician was called to repair the dishwasher at time of inspection. Ensure that a probe thermometer is used to monitor the temperature of the dishwasher instead of relying on the dishwasher gauge.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): QUATs solution must be maintained at 200 ppm. Solution tested at time of inspection, concentration observed as being 0-100 ppm. Solution must be changed when it becomes cloudy or during periods of heavy use to ensure adequate sanitization of equipment and surfaces. Solutions changed during the inspection.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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): High temperature dishwasher not reaching 71C at the plate level. To ensure adequate sanitization of equipment and utensils dishwasher must be working properly. Technician was on site to repair dishwasher at time of inspection. Ensure that a probe thermometer is used to monitor the temperature of the dishwasher instead of relying on the dishwasher gauge.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?