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Tim Hortons 103906

103 - 10 Chaparral Drive SE Calgary AB T2X 3R7 · Food - General

15 inspections

  1. Risk Management Inspection

    3 infractions

    • 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 second sink was not accessible to staff at the front area. Operator stated there was a plumbing issue and it is a dumping sink. Requirement:-Repair the plumbing
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One baseboard tile was missing in dish washing area, and baseboard tiles were missing at a couple of places in lobby area.Requirement: Repair the base boards
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cloth coverings on the back of booths were still dirty, located in lobby area.Requirement:Clean the cloth coverings on the back of booths.
  2. Demand Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Floor tile near the main entrance was damaged and looseb) One baseboard tile was missing in dish washing area, and baseboard tiles were missing at a couple of places in lobby area.c) Ledge in front of hand-washing sink in front prep area was detachedd) Water tap located at three compartment sink was drippingRequirement:a) Repair the floor near the main entrance.b) Repair the base boardsc) Repair the ledged) Repair/replace tap to stop dripping
    • 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 second sink was not accessible to staff at the front area. Operator stated there was a plumbing issue and it is a dumping sink. Requirement:-Repair the plumbing
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris were noted in the corners of floor in lobby areab) The cloth coverings on the back of booths were dirtyc) Fingerprints on the window glass in lobby area.c) Floor in back prep area was wet and had spillsRequirement:Clean the above noted areas.
  3. Risk Management 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 second sink was not accessible to staff at the front area. Operator stated there was a plumbing issue and it is a dumping sink. Requirement:-Repair sink.
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was out of functional. The operator uses the 3-compartment sink for cleaning and sanitizing dishes.Requirement:-Repair dishwasher-Use the available 3-compartment sink.-Follow the wash, rinse and sanitize method
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no hand soap at the handwashing station at the front area. Operator stated the dispenser was broken.2. The second handwashing station was not accessible to staff at the front area. Operator stated there was a plumbing issue. There is a third handwashing sink accessible to staff at the back kitchen.Requirement:-Get a temporal soap in dispenser.-Ensure there is always hand washing supplies at handwashing station-Ensure the handwashing station is repaired and made accessible to staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was debris build up at the hard-to-reach areas at the back kitchen especially under the shelves for delivery bags and old oven.Requirement:Clean the indicated areas
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. 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?
      • The inner door next to exterior main door does not close properly leading to a gap, which could allow entry of pests.Requirement:Repair the door so that it closes properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Hand dryer in women's washroom was non-operational.(Repeat violation from previous inspection)Requirement:a) Provide paper towels in dispenser in the women's washroom until hand dryer is repaired/replaced.Repair/replace hand dryer asap.
  8. Monitoring Inspection

    5 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?
      • Two mice dropping were found behind coffee machine in front prep area.Requirement:a) Clean and disinfect the affected area.b) Seal all entry points for mice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rack shelves in back storage are were lined with cardboard.Requirement: All surfaces must be smooth, washable and non-absorbent.Remove cardboard lining from the rack shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dish washer was out of order and out of service.Requirement:Repair dish washer .
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Hand dryer in women's washroom was non-operational.(Repeat violation from previous inspection)Requirement:a) Provide paper towels in dispenser in the women's washroom until hand dryer is repaired/replaced.Repair/replace hand dryer asap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on floor near cabinets in front prep areab) Dirt buildup on floor near walls near front door in dining area.Requirement:Clean the above noted areas.
  9. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Hand dryer in women's washroom was coming off the wall and was non-operational.b) Dirt buildup on floor near the walls in women's washroom.Requirement:a) Provide paper towels in dispenser in the women's washroom until hand dryer is repaired/replaced.Repair/replace hand dryer asap.b) Deep clean the washroom floor to remove dirt near the walls.
  10. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Urinal in men's washroom was out of order and sign was posted to indicate that. A very bad odor was present in men's washroom.b) Toilet seat in women's washroom was not cleanstaff mentioned that washrooms are cleaned twice a day.Requirement:a) Repair urinal in men's washroom.b) Improve ventilation in men's washroomc) Clean washrooms more frequently.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Temperature of pizza prep cooler in the bottom part was 15 C.-Internal temperature of perishable foods stored in inserts of this cooler: Cheese stacked in the insert was at 8.7C,9.4C,12 C, pepperoni at 9C, chicken at 8.5C.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less. Do not store any perishable food in this cooler until temperature is maintained at 4C or less.-Cheese at 12 C was discarded.Cheese at 8.7C,9.4C, pepperoni at 9C, chicken at 8.5C. were moved to walk in cooler during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One baseboard tile was missing on the wall in dish washing sink area.(This is repeat violation from previous inspection).Requirement: Repair the baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and food debris in the area between windows and seats in dining area.b) foot mats in dining area were heavily soiledRequirement:Clean the above noted areas.
  13. 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?
      • One baseboard tile was missing on the wall in dish washing sink area.(This is repeat violation from previous inspection).Requirement: Repair the baseboard.
  14. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of roast beef stored on the counter in back area without temperature control was 10.5C at the top and 8.5 C at the bottom.Requirement:Ensure that roast beef is stored at 4C or less. Roast beef at 10.3C was discarded and remaining at 8.5C was moved to the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dish detergent pail for the dish washer was empty.Requirement:Provide dish detergent for the dish washer asap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One baseboard tile was missing on the wall in dish washing sink area.Requirement: Repair the baseboard.
  15. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Minor cleaning required under wire shelving in the back storage area