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Tim Horton Donuts - Smithers

3920 Highway 16, Smithers, V0J 2N6 · Restaurant

4 inspections

  1. Routine Inspection

    0 infractions

  2. Complaint Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Milks (latte mix) and milk alternatives stored in refrigeration unit, next to in-store service window, with ambient temperature of 7.1C. Refrigerator door was observed hanging unevenly. Improperly sealed units may be subjected to increase wear and tear, high ambient temperatures, and frost build up in the internal compartments and foods. t
      • Corrective Action: Discard any potentially hazardous products. Unopened potentially hazardous products that were heat treated by the manufacturer and sealed, so that the product is shelf stable, do not need to be discarded (eg. UHT packaged or TetraPak aseptic packaging). Do not store any potentially hazardous products in this refrigeration unit until it is able to consistently maintain foods at temperatures of 4C or below, unless otherwise discussed. Must be verifed with accurate thermometer.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cold potentially hazardous food stored above 4C. Internal temperature of ham measured 5.7C. Ambient temperature in the upper sandwich cooler measured 9.9C. Ambient temperature in the compartment below measured 7.1C.
      • Corrective Action: Discard any potentially hazardous products (eg. ham, deli meats, cut tomatoes, leafy greens) that have been stored in this unit at temperatures above 4C for more than 2 hours. Do not store any potentially hazardous foods in this refrigeration unit until it is able to consistently maintain foods at temperatures of 4C or below, unless otherwise discussed. Must be verified with accurate thermometer. In the interim, small portions of potentially hazardous foods may be stored indirectly on ice during high production periods until refrigeration is in good working order. Take action to repair, replace or adjust temperature settings of the unit, as required. Operator must demonstrate that the internal temperatures are maintained at 4C or below to prevent bacterial growth and toxic production.