Tim Hortons #2748
1421 Trans-Canada Hwy Golden BC V0A 1H2 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walk-in freezer observed to have a heavy build-up of ice on the floors, walls and shelves. The rubber insulating the door of the walk-in freezer needs to be replaced.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of sandwich cooler and found it to be 14°C. Potentially hazardous foods should be stored at 4°C or colder. Recommend having unit serviced to ensure it is in proper working condition.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some areas of the kitchen require cleaning. Ensure to clean: -under shelving units in back storage area -ventilation hood above oven -behind icing area -interior and exterior of large sugar storage bins -under and in behind equipment in front serving area
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Upon inspection, it was noted that there was a significant spill in the back storage area of some type of soft drink.
- 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
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A couple buckets containing quat sanitizing solution and food contact cloths was observed at below 200ppm.
- 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): High temperature dishwasher was not able to reach 72°C internally (i.e. at the dish) after 5 cycles. Manifold temperature was also observed to be well under 82°C. Repair/replace dishwasher so that it can reach a minimum of 72°C internally (82°C at the manifold).
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station located in the food service area did not have paper towel. Supply the handwashing station with paper towel by the follow-up date.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?