Tim Hortons Store 4110
19-1800 Tranquille Rd Kamloops BC V2B 3L9 · Restaurant - Food Service
13 inspections
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): malfunctioning dispenser for the Kayquat chemical ( mounted over the 3 compt sink) was being used ( issue was detected on Wed) inspite of the 0 ppm solution being produced
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Kayquat dispenser was malfunctioning at time of inspection
- 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): Please read comments in the Complaint Inspection Report re: customer washroom maintenance Baker's bench was unclean- worker failed to wipe it clean and sanitize immediately after use, the storage shelving underneath were also covered with spilled food/debris and need to be deep cleaned.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator must ensure Corrective Actions are taken immediately when deviations from the Critical limits ( on Sanitation plan and food safety plan) are observed by staff and/or Supervisors ( see comments under F2.3 and F1.7 above).
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator must ensure Corrective Actions are taken immediately when deviations from the Critical limits ( on Sanitation plan and food safety plan) are observed by staff and/or Supervisors ( see comments under F2.3 and F1.7 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.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): QBD drinks cooler was observed keeping the self-serve bottled drinks at 44°F; all other cooler units and hot holding temperatures were observed to be satisfactory ( chili hot hold, raw shell egg cooler, soup and sandwich stn cooler, Walk in cooler, QBD plant based milk cooler, 1 of the sureshot dispensers
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): a couple of flies observed flying inside the premises; of the flies landed on a tray of donuts ( ring donuts, marshmallow filled; Timbits)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Operator needs to prevent flies and other insects entering the premises ( install mars air door or a similar brand of AIR Curtain technology for the points of entry ( doors and/or drive thru window)
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Walk in freezer was observed keeping the air in the unit at -14 to -11°C
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Floor tiles on the floor in the dishwashing machine area are no longer smooth ( broken tiles must be replaced to ensure exposed surface is smooth, impervious to moisture and cleanable)
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): soup and sandwich hand wash station soap dispenser is covered up by other material ( dispenser for cup lids)-Operator must ensure all supplies for the hand wash stations are readily accessible provide an apron/clear space on either side of wash basin ( to prevent splashing contamination of food contact surfaces) and don't have any obstruction in front of towel and soap dispensers
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • (1) The shatterproof cover under the fluorescent lights above the mechanical dishwasher was broken. Glass from the lights/ hard plastic from the cover can fall into clean dishes. • (2) Food debris build-up observed throughout the premises. Areas include, but are not limited to, under the mechanical dishwasher, on-top/below counters, around drink machines, etc. These conditions can attract pests into the facility and result in the cross-contamination of food. Corrective Action: • (1) Replace the noted shatterproof cover. • (2) Deep clean the entire premises. Schedule additional staff during closing shifts to prevent such build-up.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): cooler for raw table eggs needs a thermometer
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): see comments under F2.5 below
- 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): The following areas/surfaces were observed in need of cleaning and are not maintained in a sanitary condition: all floor areas, the bakers' station ( table, shelves underneath and the floor surrounding table), donut show case; EHO requests to see the decal from the third party contractor or report for the last maintenance for the exhaust canopy.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5A , F1.5B The following were observed at time of Inspection: Cashiers were switching tasks without performing hand hygiene in between handling cash/POS surfaces and handling beverage lids and cups and whip topping bags. One cashier has long painted ( opaque colour) nails and hand washing was done without the use of nail brush ( same cashier was observed touching the interior surface of the lids of take-out cups)
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A see comments under F1.5 ; Expired 2% milk ( 2 units with volumes <250 mL each Dairyland brand) are still in the FOH cooler ( BB dates June 23 and 24)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): One of the coolers in the FOH ( unit for whip topping and juice concentrate) is lacking a thermometer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Floor throughout the store needs to be swept and mopped; prep board for sandwich station is in need of sanitizing; wiping cloths are stored in soiled sanitizer solutions ( solution not being changed at the two hour mark or when solution gets soiled).
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): a review of temp recording chart and EHO observations at 10 am and again at 10:50 am reveal walk in freezer temperatures ( air inside the unit) are not being maintained at -18°C (0°F): -14 °C at 5 am, -12°C at 8am, -13° at (10 am) and -11°C ( 10:50 am)
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Four handwashing sinks in the food prep areas were checked; One of the sinks had an empty soap dispenser ( adjacent to customers washroom)-CDI/corrected during inspection ( hand soap dispenser was re-filled)
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Two out of four containers of Sanitizing sol'n with wiping cloths did not have adequate concentration of Active ingredient of sanitizer chemical ( quaternary ammonia measures less than 200 ppm)-by sandwich station
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwash station soap dispenser ( by the drive thru window) ran out of liquid soap
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): EHO requests to see Nutrition Facts Tables /Product Spec. sheets for the following products: Tim Hortons 21216 ready-to-bake peanut butter cookie dough( contains HYDROGENATED cottonseed and grapeseed OILs); Tim Hortons 32700 Crullers ( contains SHORTENING).
- F3.9A - The food service establishment must have appropriate documentation on site and available to the health officer and shall include ingredient lists, nutrition facts table or product specification sheets for all food in the establishment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1 of the sanitizing buckets in the FOH was checked and test strip indicates <200 ppm quaternary ammonia in solution (50-100 ppm)
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions