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Tim Horton's - Fort Nelson

5001 Cordova Way, Fort Nelson, V0C 1R0 · Restaurant

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Bags of flour and chocolate fondants were left uncovered. These food items are placed on the lower shelf and increases the chance direct contamination from the equipment and other ingredients placed on the upper shelf during food preparation and processing (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Dish washer plate racks were had scratches and stored directly on the dirty/muddy floor and no protection from dirt, dust or grime (Public Health Significance). Using the scratched dish plate racks which are not easily cleaned and soiled with dirt, debris, grime to store sanitized dishware can lead to direct contamination of clean and sanitized dish ware increasing the risk of growth of pathogens and transmission of foodborne illnesses.
      • Corrective Action: Immediately remove the racks from the floor, clean and sanitizer and store in a spot that is protected from contamination. Racks in disrepair discarded. Ensure the dish racks used in the store is in good repair.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Pizza slicer with meat debris stuck on the cutting blade and in the grooves that are difficult to clean and left in room temperature (Public Health Significance) Equipment that is used for processing potentially hazardous must be clean, sanitized and stored in a manner that prevent growth of pathogens
      • Corrective Action: Operator removed, cleaned, sanitized and stored in a bowl to prevent cross contamination. Operator ensure that amount of utensils are sufficient to maintain sanitary food processing at all times
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The floor of the restaurant around the dish washer and dry good storage was muddy and dirty (Public health Significance) Dirty and muddy floor increases the risk of cross contamination of food and makes the kitchen unsanitary
      • Corrective Action: Ensure all muddy and dirty areas cleaned. Update the sanitation plan to include regular mopping and cleaning of the floor in the kitchen area.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The chiller vents in the walk-in cooler was had dust particles collected in them (Public Health Significance). the dust particles in the chiller vents can dislodge, settle on stored items when the fan blows the particles off leading to cross contamination of food.
      • Corrective Action: Operator to clean and sanitize the chiller vent in the walk in cooler immediately after the operational hour
  3. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Metal bowl used to scoop tim bits inside the freezer was visibly dirty and not in good shape. Bowls are not good scoops because the food handler's hand would contact the inside of the bowl and that may contaminate food products. Using dirty and contaminated utensils for food may increase risk of foodborne illness.
      • Corrective Action: Operator to replace bowl with clean contain with handle to scoop tim bits.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice build up on ceiling, floor and food product boxes was observed inside the freezer. Ice may contaminate food products and increase the risk of slipping hazards.
      • Corrective Action: Operator to remove ice build up and maintain freezer so that build up does not occur.
  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice build up on the ceiling, walls, floor, fans, and on packaging. The roof appeared to have had water droplets that froze which indicates that the temperature rose above 0 C. The ceiling, walls, floor, fans, and on packaging also had condensation build up that was frozen, indicating that recently the freezer went above 0 C.
      • Corrective Action: Have repairs made to the freezer to ensure that freezer maintains a temperature of -18 C or less at all times.
  5. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less. Until coolers on line are repaired, potentially hazardous food can only be stored outside of working coolers for 2 hours. Label containers to keep track of time the food is outside of coolers.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered in freezer and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Close bags in boxes after use to protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Moisture build up in maintenance room with mould visible on roof and on equipment. Weather stripping damaged at back door allows entry of pests. Accumulation of dirt and grime in corners of floor, as well as water around dishwasher provides food for pests to harbour pests.
      • Corrective Action: Operator needs to solve cause of moisture in maintenance room, as well as prevent leakage of water from dishwasher and any other equipment. Improve general cleanliness and sanitation of premises.