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Tim Hortons #4833

125 City Centre, Kitimat, V8C 1T6 · Restaurant

10 inspections

  1. Routine Inspection

    0 infractions

  2. Complaint Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed flies and wasps throughout the food preparation area. Flies may cross contaminate foods and surfaces or contaminate human food.
      • Corrective Action: Operator to consult with pest control regarding wasps and flies and implement measures to control fly entry. Drive-thru door needs to be closed between cars and when there is no line up to help prevent the entry of flies and wasps.
  3. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed uncovered food in freezer and a build up of ice on the shelves. Build up of ice can contaminate open foods and prevent adequate cleaning and sanitizing.
      • Corrective Action: Operator to cover food in freezer and defrost shelves.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    2 infractions

    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Despite the restoration of hot running water, the dishwasher was not able to achieve the required sanitize temperature of 82°C at the manifold and heat the surfaces of cookware to 71°C. Also, the dishwasher did not appear to be filling with fresh water properly as employees have to fill the dishwasher manually. This may be okay for the first cycle, but the overall operation of the dishwasher may be affected as dirty water may be retained for too long.
      • Corrective Action: Dishwasher must be repaired so that it can heat the surfaces of cookware to at least 71°C, and so that it can fill with water automatically. In the meantime, cookware can be cleaned in the dishwasher but must be sanitized in one of the ware washing sinks using the sanitize solution from the dispenser (i.e., 200 ppm Quaternary Ammonium and let soak for 2 minutes), and then left to air dry.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Heat is not being provided to the back part of the kitchen and as a result these areas are cold. Due to the low temperature, surfaces, including cookware, may not dry quickly and this may decrease the effectiveness of sanitizers and promote mould growth. Also, the floors when wet are slippery and because they can't dry quickly staff are at greater risk of injury.
      • Corrective Action: Heat must be provided to all parts of this facility and a minimum temperature of 20°C must be maintained in all areas (except inside cooler & freezers).
  8. Routine Inspection

    3 infractions

    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Due to the lack of hot running water, the dishwasher was not able to achieve the required sanitize temperature of 82°C. As such, dishes & utensils could only be cleaned in the dishwasher, but not effectively since only cold water is available. Hot water is being provided from coffee/tea machines, is being stored in large insulated containers and is available for washing dishes & utensils. Sanitizing of dishes & utensils can be done in one of the ware washing sinks using the sanitize solution from the dispenser; however, this would only be mixed with cold water and for quaternary ammonium based sanitizers, it must be used at a minimum of 24°C for proper effectiveness.
      • Corrective Action: Until such time as hot running water is restored, dishes & utensils must be precleaned in a sink with hot/warm water before being cleaned in the dishwasher. Dishes & utensils must also be sanitized in a sink and the quaternary ammonium based sanitizers must be manually mixed using hot water from a coffee/tea machine.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Facility did not have hot running water and when asked, an employee stated the facility has been without for more than 1 month. As an interim measure, hot water is being provided from coffee/tea machines and is being stored in large insulated containers fitted with a spigot. During the inspection an employee showed a quote from a plumber for the necessary work to restore hot running water.
      • Corrective Action: Hot running water must be provided as this is necessary for proper hand washing, ware washing and for the proper operation of the dishwasher.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard was being used to line a wire rack shelf on which foods were being stored in the back storage room. Cardboard is not a suitable material for this purpose as it is not durable and cannot be easily cleaned.
      • Corrective Action: If shelves must be lined to facilitate food storage a suitable material must be used, such as ridged plastic sheets or corrugated plastic sheets.
  9. Complaint Inspection

    0 infractions

  10. Initial Inspection

    0 infractions