Timber Hitch Coffee Shop
724 304 St Kimberley BC V1A 3H6 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan specific to the baked goods that are not shelf stable must be submitted for review to Interior Health. This would include items such as the "breakfast muffin."
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher was not achieving a sufficient chemical concentration for sanitizing as required. Operator switched to manual dishwashing in three compartment sink at time of inspection. Operator indicated that a repair person would be called. Recommended to add daily check of chlorine sanitizer concentration to log sheet.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator's FoodSafe certificate expired earlier in 2024. Operate must obtain new FoodSafe certificate or equivalent.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cream cheese iced baked goods were observed at room temperature. Cream cheese icing is dairy based and must be stored or displayed at or below 4 C or an alternate time-temperature control plan must be in place.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher was not achieving a sufficient chemical concentration for sanitizing as required. Operator switched to manual dishwashing in three compartment sink at time of inspection. Operator indicated that a repair person would be called.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): A thermometer was missing from the fridge in the back, which was holding potentially hazardous foods. A thermometer is required to monitor that fridge temperatures are below 4 degrees C to ensure the prevention of pathogen growth. Install a thermometer within the fridge to be able to monitor temperatures.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No soap or single use paper towel found at handwashing sink in the ice cream service area. Effective handwashing by food handlers protects them and others against the spread of communicable diseases. Soap and single use paper towel must be available at handwashing sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Quat sanitizing bottle in the ice cream service area measured at >500ppm. 2. Wet cloth sitting in a container labelled "sanitizer" near the coffee machines does not contain any sanitizing solution in it.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Ice scoop was observed resting on the top of an ice machine that was hard to reach and sticky to the touch. Operator stated that the ice scoop will be moved to a surface that can be easily cleanable and sanitized.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Western family and Foremost margarine containing hydrogenated vegetable oils were used as an ingredient for baking. The trans fat/ total fat content was at 25% and 31.5% respectively. Operator stated that these products will be discontinued to be used and another brand of margarine that meets the requirements will be used in the meantime.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?