Tim Hortons #2710
8907 Main St Osoyoos BC V0H 1V5 · Restaurant - Food Service
14 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Plumbing issue (back up in sink) in the family washroom and male washroom not in service. Operator advised that they are aware and service call has been made. Ensure plumbing issue is repaired as soon as possible.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): back door was kept ajar. this needs to be kept closed
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): sandwich cooler is currently broken. staff are keeping items in the cooler on top of ice containers and only small amounts. ice is frequently changed out and temperatures are below 4C. compressor may be broken and need to be replaced.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Overall yes, however the dishwasher is not reaching required final temperature of 160F/71C. After 4 cycles the unit is measuring at 68C. The wash & rinse gauges appear to not be working as well (stuck at same temp once dishwasher off). Operator states that the dishwasher is currently only used for the ceramic coffee mugs and cooking/preparing utensils and dishware. All cups and dishware provided to the public are single use. For the time being the unit may be used for the washing cycle, however the sanitization cycle must be conducted manually OR full manual dishwashing (wash, rinse , sanitize & airdry) must be conducted until the necessary repairs have taken place. Operator is aware of the issue and has been provided with 2 Thermolable Strips to test temperature once issues have been rectified. *It is highly recommended that a waterproof high temperature thermometer be obtained and used to monitor dishwasher temperature. Sanitizer : Quat solution is used to sanitize all food contact surfaces.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The fans in the back walk-in cooler have dust accumulation. Dust particles can create potential for cross contamination. - Ensure to remove dust, clean, sanitize and monitor on a regular basis.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): ice scoop stored on top of the ice machine. ensure it is stored in a container as the top of the machine is not sanitary
- F1.7 Are foods protected from contamination?
- Observation(s): ensure lid for sugar container is kept closed when not in use
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): back door was propped open. this needs to be kept closed or a screen door installed
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): walk in freezer needs a cleaning under all the shelving
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handsink at donut preparation area was not stocked with soap --- no evidence of use during preparation of food. Operator agreed to immediately restock soap dispenser and ensure employees are aware of handwashing requirements. All other handsinks met listed requirements
- F2.7A Handwashing station must be supplied with hot and cold running water.
- 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.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Hand washing station at front food preparation area obstructed during time of inspection. Ensure that hand washing stations are available for use to encourage staff to wash hands when preparing food.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B - Employees must exhibit cleanliness and good personal hygiene.
- F1.5E - All employees in food preparation areas must wear clean clothing and footwear.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Spray bottle QUTATs readily available on site for the cleaning and sanitizing of surfaces - 200 ppm 3 compartment sink for the cleaning and sanitizing of equipment and utensils - 200 ppm QUATs measured during time of inspection High temperature dishwasher is not meeting the minimum sanitizing temperature as it was measured to be only 68°C during time of inspection
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- 7.1 - Is the supply of hot and cold potable water available in sufficient quantity and with sufficient pressure?
- Observation(s): no hot water at hand sinks
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): cream dispenser at drive through window too warm
- 7.1 - Is the supply of hot and cold potable water available in sufficient quantity and with sufficient pressure?
- Monitoring
0 infractions
- Monitoring
0 infractions