Tim Hortons on Newman Road
685 Newman Road, Quesnel, V2J 7A4 · Restaurant
5 inspections
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
3 infractions
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Inadequate sanitizing rinse temperature, rinse sanitizing temperature was observed at 61C at time of inspection. Rinse cycle temperature is less than 71C. (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. 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.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Cleaning schedule inadequate for the volume of waste produced, food surfaces not adquatetly cleaned and food debris under stand still equipment. Waste residual has been allowed to accumulate inside the facility. (Public Health Significance) unsanitary conditions (food debris) may promote breeding of pests which may lead to an infestation. Pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
- Corrective Action: Maintain a consistency in the cleaning schedule of the facility and garbage must be emptied regulary, food waste grinders or compactors cleaned and a frequent deep clean of the facility is required including cleaninig under equipment to prevent a nuisance.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: The premises is maintained in an unsanitary condition, there were dirt, papers, egg shells/egg cases, a lot of food debrie on floor at the time of inspection and bins not changed regularily. The donut making area had icing dripping down from the donut icing prep area at the time of inspection.
- Corrective Action: Ensure that the premises is maintained in a sanitary condition. Maintain and follow the facility up-to-date sanitation plan available and follow-up on the cleaning schedule.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation: There are three handwashing sinks at the serving area and staff do not wash their hands when working in the serving area, operator confirmed that they only use one sink at the back to wash their hands.
- Corrective Action: Ensure that staff engage in hand hygiene at all times when handling food, have one sink dedicated for hand washing in the serving area.
- 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]