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Tim Hortons 1025525

4411 50 Street Innisfail AB T4G 1P3 · Food - General

15 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility utilizes a high-temperature dishwasher, which was measured at 65.0°C at the plate level. Effective heat sanitization in a dishwasher must reach a minimum of 71°C.The facility is also equipped with a three-compartment sink for dishwashing. The operator demonstrated knowledge of proper manual dishwashing procedures, including a minimum two-minute soak time in a 200–400 ppm quaternary ammonium (quats) sanitizer.Staff were advised that the dishwasher must not be used and that all dishwashing is to be completed using the three-compartment sink until the dishwasher has been repaired and is able to effectively maintain temperatures of at least 71°C.It was discussed with staff to ensure the dishwasher is not used and all dishwashing will be completed in the three comp sink until it has been repaired and can effective3ly maintain temps above 71c
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hand sink in the men's washroom is out-of-order. Operator noted that a technician is scheduled for repairing the sink.ACTION:Until the hand sink is repaired and is operational, please close the men's washroom and direct all patrons to the other washroom that has operational toilets and an operational hand sink.
  6. Risk Management Inspection

    0 infractions

  7. Demand 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?
      • Noted numerous flies throughout the facility. Remove flies and increase pest control efforts.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted debris and dust along cables and wiring next to walls. Noted buildup of debris along hard to reach areas such as next to equipment. Clean affected areas and establish cleaning process for hard-to-reach areas.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management 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?
      • Several flies were observed in the back kitchen area.**Please have your pest control operator put abatement measures in place to ensure the facility is pest free.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several missing ceiling tiles were observed in the dry storage area. -The operator advised that the tiles were removed due to water damage resulting from a water leak.**Please have the tiles replaced once repairs have been concluded.
  10. Risk Management 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?
      • Several flies were observed in the back kitchen area.**Please have your pest control operator put abatement measures in place to ensure the facility is pest free.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several missing ceiling tiles were observed in the dry storage area. -The operator advised that the tiles were removed due to water damage resulting from a water leak.**Please have the tiles replaced once repairs have been concluded.
  11. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The final rinse temperature of the mechanical dishwasher measured at 65 degrees C.**Please have the dishwasher repaired to ensure the final rinse temperature measures at 71 degrees C or above at dish level for effective sanitization.
    • 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?
      • Several flies were observed in the back kitchen area.**Please have your pest control operator put abatement measures in place to ensure the facility is pest free.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several missing ceiling tiles were observed in the dry storage area. -The operator advised that the tiles were removed due to water damage resulting from a water leak.**Please have the tiles replaced once repairs have been concluded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls around the hand sink and dish pit require cleaning.**Please have these areas cleaned and increase the overall frequency of cleaning.
  12. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several missing ceiling tiles were observed in the dry storage area. -The operator advised that the tiles were removed due to water damage resulting from a water leak.**Please have the tiles replaced once repairs have been concluded.
  13. Monitoring Inspection

    0 infractions

  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The final rinse temperature of the dishwasher was observed to be 68C. The rinse temperature must reach 74C at the plate. The manager contacted maintenance to correct the problem.Proper three compartment dish washing methods were in use.The dishwasher is subject to regular maintenance and sanitizing temperatures are monitored.