Tim Hortons #6874
300-9950 Main St Lake Country BC V4V 2T9 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer concentrate line for the three compartment sink was found to be clogged and Quats concentration measured at 0 ppm. To adequately sanitize dishes, Quats concentration must be maintained at 200 ppm. Ensure that the sanitizer line remains clear and Quats concentration measures at 200 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitizer solution containing wiping cloths measured around 50 ppm Quats. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, Quats concentration must be maintained at 200 ppm. Store wiping cloths for continuous use in 200 ppm Quats and change the solution every 2 hours.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep-line sandwich cooler top measured above 4°C. Facility busy with customers and organizing shipment product. Manager closed cooler lids and asked employees to ensure closing of lids. EHO asked them to monitor more closely to ensure temperature control during these busy hours. By end of inspection temperature dropped.
- 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): Facility in need of general cleaning. Clean under and around storage and cooking equipment in hard to reach areas. Please address under and around: • Under dish wash areas, dry storage areas, coffee making areas, food preparation areas, and any other area which debris may collect.
- 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
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The hot holding of the eggs , sausage and bacon was below 60C. Ensure those items are maintained above 60C. NOTE : all coolers are maintained below 4C and all other hot food holding was above 60C.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?