Skip to content
Loading map…

MacEwan University - Tim Hortons

10700 104 Avenue NW Edmonton AB T5J 4S2 · Food - General

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The staff noticed the quat dispenser is not dispensing at 200ppm. A ticket has already been submitted to get it repaired. The dispenser in the main kitchen area is being used in the mean time. Ensure this is fixed and continue to check frequently to ensure it's dispensing at 200ppm Quat once it is fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of dirt and grime around hand sink faucet and caulking around sink. Some of the caulking is rough and missing in sections.Please clean this area and ensure areas are repaired to ensure the surface is smooth and easily cleanable.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Minor mouse droppings were observed in the far corner of the dry storage room. Ensure the affected area is cleaned and it may be necessary to include pest control measures in that area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some high touch areas such as the handles of the panini grill and prep cooler had minor buildup of food, please clean and sanitize. The surrounding areas of garbage bins had some buildup of food and sauces, please clean those areas.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - No sanitizer solution was available.- Dirty cloths noted on counter topsEnsure an approved sanitizer solution is available when in operation. Cloths should be stored inside the sanitizer solution when not being used and changed frequently when soiled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips could not be located.Ensure quat test strips are available and sanitizer solution is tested often.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was obstructed as items were stored inside of it.Ensure the hand sink is only used for handwashing. Do not store anything inside of it.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage cans were very full or overflowing. Specifically, noted the garbage can by the hand sink to be overflowing.Ensure waste receptacles are large enough to contain all waste. They should be emptied often as required.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cooked chicken strips and cooked shredded chicken were sitting at room temperature without any method of temperature control. Staff decided to discard as there was no means of reheating inside this unit, it would need to be taken to the main production kitchen.- Eggs in shell (2) were out at room temperature and were not time labelled. Staff decided to discard.High risk foods MUST be temperature controlled (kept at 60C or higher OR 4C or less). If there are not enough hot holding units, then more frequent trips must be done to restock items, even if it is busy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDINGThe lights in the back storage room are not covered.Ensure lights are covered or shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, there was poor sanitation throughout the facility.- Noted spills on multiple counter tops, without staff wiping it up- Spills noted on the outside of the ice machine- Equipment surfaces appeared had food spills or debris- In general, all surfaces need a good scrub/ wipeEnsure the facility is thoroughly cleaned and sanitized. Staff should wipe up spills when they happen. Ensure the facility is maintained in a sanitary state. Use the written cleaning schedule and update it as required.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage cans were full and some were overflowing. Ensure garbage cans are large enough to hold waste. Ensure they are emptied as needed.