Tim Hortons #2980
1723 Trans-Canada Hwy E Kamloops BC V2C 3Z6 · Restaurant - Food Service
7 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Drive through cooler thermometer is broken and needs to be replaced. Operator reports a thermometer is on order. Temperature is monitored with a probe thermometer throughout the day until new thermometer arrives. Note: All other coolers have thermometers and test strips are available for sanitizer.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Gap in weatherstripping on the rear door may allow for the entry of pests. Operator reports a work order has been submitted to have it repaired. • Wall under the dump sink is deteriorating and a large gap observed. This may allow for the entry of pests. Corrective Actions: • Have the weather stripping replaced • Repair the wall and clean the area to protect against the entry and harborage of pests
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser empty at handwashing station next to mobile order pick up . Paper towel replaced immediately.
- F2.1 Does the facility have proper monitoring supplies?
- 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): • Sanitizer solution concentration in wiping cloth containers were measure at less than 100 ppm. For sanitizing food contact surfaces, the solution must be at 200 ppm. The manager replaced new sanitizer solution immediately. • Ensure sanitizer solution in the containers are being changed frequently. The cloth can bind Quats sanitizers and lower the concentration. Test the solutions with test strips regularly to ensure they are maintaining the proper strength of sanitizer to effectively kill microorganisms. • DishTemp (dishwasher tester) in the high Temp dishwasher reached 71°C at the 3rd cycle. Ensure the dishwasher reach the required temperature before washing utensils/equipment. (82°C at the manifold, 71°C at the plate)
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Red sanitizer buckets throughout were 0 ppm sanitizer. Dishwasher >71c at plate
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 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): 1. Leak at dishwasher 2. Front sandwich prep cooler , west side, left door is broken and needs repair 3. Ladies washroom had garbage on the floor and needed cleaning. 4. General cleaning of floors in back especially under equipment and hard to reach areas
- 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.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Front center hand wash sink was lacking soap and paper towels
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?