Tim Hortons
786 Windsor Ave Kamloops BC V2B 2B6 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Premises must be maintained clean to prevent pest harbourage ( please read comments under F2.5 A&B)
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A and B The following surfaces and/or equipment were observed unclean and must be wiped clean and sanitized to protect food from contamination: the inside bottom part of the Delfield sandwich cooler ( littered with spilled food and debris), lids and interior of both sugar bins, drawer /storage compartment for scales , handle for the walk in freezer ( coated with crusted donut glaze)
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Cleaning and sanitizing requirements as per Sanitation Plan ( schedule) in the food safety manual were not being followed ( see comment under F2.5 A&B above).
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Please clarify food handling procedure with staff ( Staff may have to be re-trained) on Bulk Butter and Butter Pots. The label on the container for the butter pots indicates a six hour holding time, however, Section 5 of the Tim Hortons Food Safety Manual states, "...to ensure they are used within the four hour time frame". PHFs stored in walk in cooler and the line coolers and dairy in SureShot dispensers (2) were being maintained at safe cold temperatures. Hot holding equipment was also checked. Chili was observed with an internal temp of >60°C; Breaded chicken strips was observed with an internal temp >60°C.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Staff lavatory was found having an empty paper towel dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3C pls. read the comment under F2.5 below. F2.3D sanitizer sol'n kept in the the bucket was labelled "discard by 12:22" ( solution and towel appears soiled and in need of replacing during the Inspection (14:45 hrs. was the time when EHO pointed it out to Manager) )
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 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): F2.5B countertop and work table attached to Delfield (sandwich) cooler and beside panini press were allowed to accumulate spilled food/crumbs and surfaces haven't been wiped with sanitizing solution recently;
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C P. towel dispenser in the front service area was empty ( CDI/ corrected during inspection)
- 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?
- Monitoring
0 infractions