Skip to content
Loading map…

Tim Hortons 102792

MH 201 - 402 Collegiate poll Boulevard NW Calgary AB T2N 1N4 · Food - General

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No single-use paper towel was available in the front-hand washing sink.- Have single-use paper towels available at the hand-washing sink.
    • 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 faucet of the 3-compartment sink was constantly leaking.- Have the faucet repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Perishable foods stored in the prep line cooler measured 6-8 °C. Repair the cooler so that perishable foods are maintained at 4°C or lower.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the Rational oven's hard-to-reach areas. Observed white/tan with food debris on the floor.- Clean and maintain in a clean and sanitary condition.
  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the hard-to-reach areas of the facility. Observed buildup in wall-floor joints, under shelves and equipment in the back preparation area. - Clean and maintain in clean and sanitary condition.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the hard-to-reach areas of the facility. Observed buildup in wall-floor joints, under shelves and equipment in the back preparation area. - Clean and maintain in clean and sanitary condition.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer in bucket on the main front line was measured at 100 ppm. - Quat sanitizers must be used at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw shell eggs were stored in room temperature without time tracking. Internal temperature measured at 11-12 C. Raw shell eggs must be stored at 7C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No handwashing sink provided on the main front food handling line. There is a basin in this area, but it is being used as a dump sink. A hand washing sink supplied with hot and cold running water, paper towel and liquid soap in suitable dispensers is required in the immediate vicinity of the front food handling area. Install a new handwashing sink or re-purpose the existing basin into a dedicated handwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the hard-to-reach areas of the facility. Observed buildup in wall-floor joints, under shelves and equipment in the back preparation area. - Clean and maintain in clean and sanitary condition.