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Tim Hortons #3141

11845 Oceola Rd Lake Country BC V4V 1H1 · Restaurant - Food Service

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): A gap was observed under the back receiving door. Exterior openings of the premises must be protected against the entry of pests. Install new door sweeps or weather stripping to seal the gap under the back door.
      • F2.2B The premises must be protected against entry of pests.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Send current BC FOODSAFE level 1 certificate or equivalent training to EHO. Reminder: All food safety certifications (whether BC FOODSAFE Level 1 or other types of certification) are valid for a maximum of 5 years from the date of issue or the expiry date as indicated on the certificate (if within 5 years or less). See attached Equivalency list.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure facility has appropriate sanitizer testing strips available for all available sanitizers.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit available and posted. Out-of-date permit sticker. Please inform EHO if 2022 sticker is available/found or if a new one needs to be sent out to the facility.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding of the cooked egg products was significantly below 60C. Hot holding of the sausage was significantly below 60C. Ensure that these items are maintained above 60C. NOTE : all other hot holding was above 60C and items are monitored and documented in daily operations log.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quats dispenser must be tested and documented in daily operations log. NOTE : all other parameters are monitored and documented in daily operations log inc all cooler temps , hot holding , reheating and high temp dishwasher rinse temp = excellent.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basin paper towel dispensers do not have paper towel present : loose rolls of paper towels are present in the area however the paper towel dispenser must be used for dispensing paper towels. Liquid soap is present.