Tim Hortons West #579
G-2991 10 Ave SW Salmon Arm BC V1E 3J9 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer at a concentration of >400ppm at the dispenser. Ensure quats is kept between 200ppm-400ppm, if above 400ppm, the sanitizer must be rinsed off the food contact surface. Contact chemical supply company to have sanitizer concentration adjusted.
- 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): Ice scoop metal insert near cold brew station had a milky substance in it where scoop was being stored. Ice scoop must be stored in a clean location to prevent cross contamination and to uphold allergen control of dairy products.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff could not find food safety plan on site. Ensure that a copy of the food safety plan is available on site and staff know where to access it.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - front service counter edging damaged near sink - janitorial basin at back leaking at backflow preventer - HT dishwasher was run 3X and observed to read 190F on machine gauge but only 64C at the dish (Checked calibration of thermometer used at office and found it to be accurate.) It should be at least 71C at dish.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions