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Tim Hortons on the Hart

6720 John Hart Highway, Prince George, V2K 3A6 · Restaurant

6 inspections

  1. Follow-Up Inspection

    2 infractions

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) The floor of the freezer is unsanitary (littered with donuts). Public Health Significance: Food debris not cleaned can encourage pathogen breeding and serve as an attractant to pests, which can contaminate/cross-contaminate stored food and lead to foodborne illness if such food is consumed.
      • Corrective Action: Operator to ensure the inside of the freezer is sanitary and free of food debris and dirt at all times.
    • 402 - Critical Repeat Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) Employees were observed to handle random objects, make contact with frequently touched surfaces and return to meal prep station without washing hands. Public Health Significance: Hand washing is the most effective means of preventing the spread of pathogens/diseases, reduce the risk of food contamination/cross-contamination.
      • Corrective Action: Employees were educated on the importance of hand washing and informed of future individual enforcement if found default.
  2. Complaint Inspection

    4 infractions

    • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not displayed in the food facility. Operator unable to locate/provide the permit during the course of the inspection.
      • Corrective Action: Operator to ensure permit is posted in a conspicuous location at all times.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Timbits were observed on the floor of the walk-in freezer during inspection. (Public health significance) Food serves as nutrients that supports the growth of microbial agents and pathogens. Food littered on the floor can lead to harbouring/breeding of pests.
      • Corrective Action: Operator to ensure walk-in freezer and premises as a whole is maintained in a sanitary condition.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. No handwashing sink in the front service area where sandwiches, Tim bits and coffee are being prepared. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator to ensure an hand wash station is set-up near sandwich prepping area. Hand washing stations must be adequately supplied and maintained; equipped with running warm water, soap and paper towels.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Employees did not make use of the handwashing station at adequate frequency during meal preparation, after handling cash or mobile devices, and when moving from one station to the other. Public health significance: Handwashing is an effective practice that prevents the spread of diseases and pathogens.
      • Corrective Action: Operator to educate employees on the importance of handwashing and engage in this at an adequate frequency.
  3. Complaint Inspection

    0 infractions

  4. Routine Inspection

    4 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit needs to be posted in a conspicuous location that can be publicly seen.
      • Corrective Action: Operator to post permit at a conspicuous location.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Flylight is located directly above an open donut rack. There is a risk of contamination if the fly light shatters or when the trap is being serviced. Insect or shatter glass may fall into food products, resulting in illness.
      • Corrective Action: Operator to move fly light to another location.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Open package of sauce was left uncover inside food-grade containers. Food may become contaminated from contact with containers or food-handlers, increasing risk of foodborne illness.
      • Corrective Action: Operator sealed opening with clips.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Soap dispenser is missing form the handwashing station by the drive-thur. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator brought a soap bottle and set it up by the handsink.
  5. Follow-Up Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration temperatures was measured at 8°C in one of the coolers containing dairy products. Public Health Significance - refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Cover for cooler should be kept closed if not in use. Move potentially hazardous foods to working refrigeration units, or adjust and have repaired as necessary. Potentially hazardous foods stored above 4°C for more than 2 hours should be discarded. Monitor and log temperatures.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Noticeable amount of food debris build-up on food contact surfaces. Public Health significance - insufficient cleaning and sanitizing of food contact surfaces can lead to cross-contamination and foodborne illness. Correction: All food contact surfaces must be kept clean and sanitary at all times.
      • Corrective Action: All food contact surfaces must be cleaned and sanitized on a regular basis.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Supervisor at the time of inspection did not have up-to-date FoodSafe certification - manager is scheduled to complete the course the following week. Public Health significance - staff with inadequate or out-of-date knowledge of food safety practices are more likely to contaminate food provided to the public.
      • Corrective Action: At least one staff member on-site must have FOODSAFE level 1 or equivalent certification while the facility is operating. Provide a copy of FoodSafe certification to Northern Health once recieved.
  6. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration temperatures was measured at 8°C in one of the coolers containing dairy products. Public Health Significance - refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units, or adjust and have repaired as necessary. Potentially hazardous foods stored above 4°C for more than 2 hours should be discarded. Monitor and log temperatures.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in one sanitizer bucket. 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: Change sanitizing solutions as required to always maintain an effective concentration (100 ppm bleach, 200 ppm QUAT)- follow manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Noticeable amount of food debris build-up on food contact surfaces. Public Health significance - insufficient cleaning and sanitizing of food contact surfaces can lead to cross-contamination and foodborne illness.
      • Corrective Action: All food contact surfaces must be kept clean and sanitary at all times.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Supervisor at the time of inspection did not have up-to-date FoodSafe certification - he claims that he is working on completing the course as soon as possible. Public Health significance - staff with inadequate or out-of-date knowledge of food safety practices are more likely to contaminate food provided to the public.
      • Corrective Action: At least one staff member on-site must have FOODSAFE level 1 or equivalent certification while the facility is operating.