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Tim Horton's Chetwynd

4809 51 Avenue, Chetwynd, V0C 1J0 · Restaurant

5 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Dust observed on upper lid of the ice machine. (Public Health significance) - Contamination of ice from contact with dust, debris can cause serious illness.
      • Corrective Action: Clean the outside of the ice machine as often as needed. Doing it once a week may not be enough.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Shelves on which utensils are kept are not sanitary. Dust build-up observed. These could contaminate utensils which could contaminate food and cause serious illness.
      • Corrective Action: Clean all shelves in food preparation area regularly and maintain in sanitary manner.
  2. Routine Inspection

    3 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dust observed on upper lid of ice machine inside and on outer covering/lid. This could contaminate ice. Food crumbs observed in grab and go cooler.
      • Corrective Action: Ice machine should be monitored and cleaned as often as needed to prevent dust build-up. Monitor and clean equipment/food contact surfaces and sanitize as often as needed.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Build-up of dirt observed on dish rag/storage shelf above dishwasher unit and egg preparation area. These shelves could contaminate dishware/equipment that have be washed and sanitized and are stored on there.
      • Corrective Action: Operator to wash shelves and maintain in a sanitary manner.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer (quat) concentration detected in sanitizer buckets + in dishwashing sink was below recommended 200 ppm. They were due for a change. Also, hydrogen peroxide is used on food contact surfaces then sanitized with quat solution. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: This was corrected at time of inspection. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Do noy use hydrogen peroxide on food contact surfaces. They can be used in the dinning area but not food preparation/handling/serving area.
  3. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Boxes of foods were observed on the floor of the walk in cooler and freezer. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: This is corrected at time of inspection. Foods were put on a surface 6 inches off the floor. Ensure foods are always stored at least 6 inches (15 cm) off the floor.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. Maximum rinse temperature attained after sevral trials was 67C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware after taking out of the dishwasher. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
  4. Complaint Inspection

    0 infractions

  5. Routine Inspection

    0 infractions