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Tim Hortons 106539

2201 48 Avenue Athabasca AB T9S 0B8 · Food - General

20 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishes processed through the dishwasher and on the dishwasher, clean dishes trays are noted to have buildup of food debris. Ensure that dishes are properly stacked and loaded in the dishwasher to remove all food debris and grime. Dishes should also be inspected when removed from the dishwasher to ensure that they are properly cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The under-counter coolers throughout the kitchen are noted to have buildup of debris and grime on the inside and outside areas.Ensure that the indicated items and areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cup holders near the drive through window have heavy dust and food grime build up.Ensure all the indicated areas are cleaned and sanitized.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The under-counter coolers throughout the kitchen are noted to have buildup of debris and grime on the inside and outside areas.2.The shelve above the dump skin is noted to have dust and debris buildup.1-2.Ensure that the indicated items and areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The clean dishes pull out racks have heavy buildup of grime and food debris. 2.Cup holders near the drive through window have heavy dust and food grime build up.3.The top of the shelves along the front customer service counter had buildup of dust. 1-3.Ensure all the indicated areas are cleaned and sanitized.
  4. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the handwashing is noted to be empty. Ensure that is soap is stocked in the dispenser at the handwashing station. Soap was provided in the dispenser by staff during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The under counter coolers throughout the kitchen are noted to have buildup of debris and grime on the inside and outside areas.2.A container of utensils near the sandwich prep area is noted to have buildup of debris and grime.3.Clean dishes on dish racks are noted to have food debris. Dishes are not being properly loaded on dishwashing racks to allow for proper cleaning and sanitizing. 4. A clean dish rack is stored beside the washing and scraping sink which can potentially contaminate dishes with food debris. 5.The shelve above the dump skin is noted to have dust and debris buildup.1-2. All the indicated equipment and utensils must be cleaned and sanitized.3.Ensure that dishes are being loaded properly and not piled on top of each other to allow all areas of dishes to be washed and cleaned properly. Staff should inspect clean dishes to ensure all food debris has been removed.4-5. Ensure these areas are cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The clean dishes pull out racks have heavy buildup of grime and food debris. 2.Cup holders near the drive through window have heavy dust and food grime build up.3.The floors under shelving units in the back storage area are noted to have heavy grime buildup.4.The wall behind of a rack just outside of the walk-in freezer has spill of what appears to be coffee along the wall. 5.The top of the shelves along the front customer service counter had buildup of dust. 1-5.Ensure all the indicated areas are cleaned and sanitized.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A large, brewed coffee urn is placed on a milk crate with the top open near the handwashing sink. Ensure that the coffee urn and other food containers and food items are not placed near the handwashing sink to prevent contamination. Staff are instructed to move the coffee urn away from the handwashing sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Whipped cream in a pipping bag stored in the cooler compartment of the iced cappuccino machine is measured to be at ~20 degrees Celsius.Ensure that the whipped cream is maintained at or below 4 degrees Celsius. Advised manager to place the whipped cream pipping bag inside the cold compartment with the tip of the bag inside of a clean container, instead of in a container standing upright and monitor the temperature to ensure it is maintained at or below 4 degrees Celsius.
    • 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?
      • There are a number of flies noted in the facility. There are also many foods that are uncovered where flies can land. Ensure that foods are covered and garbage is promptly removed when full. Staff must ensure that the drive through window is kept closed when not serving customers.
  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?
      • There are a number of flies noted in the facility. There are also many foods that are uncovered where flies can land. Ensure that foods are covered and garbage is promptly removed when full. Staff must ensure that the drive through window is kept closed when not serving customers.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The clean dishes rack is noted to have been painted, and paint residue is noted to be rubbing off on hands and likely on dishes stored on the shelving unit.The clean dishes must not have food contact sides touching the surface of the shelving unit. Any paint used on shelves, surfaces and equipment that may come into contact with dishes, utensils or food must be food grade. Dish racks have been removed for painting, will be check on re-inspection.
  8. 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?
      • There are a number of flies noted in the facility. There are also many foods that are uncovered where flies can land. Ensure that foods are covered and garbage is promptly removed when full. Staff must ensure that the drive through window is kept closed when not serving customers.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The clean dishes rack is noted to have been painted, and paint residue is noted to be rubbing off on hands and likely on dishes stored on the shelving unit.The clean dishes must not have food contact sides touching the surface of the shelving unit. Any paint used on shelves, surfaces and equipment that may come into contact with dishes, utensils or food must be food grade. Dish racks have been removed for painting, will be check on re-inspection.
  9. Risk Management Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The clean dishes rack is noted to have been painted and paint residue is noted to be rubbing off on hands and likely on dishes stored on the shelving unit.The clean dishes must not have food contact sides touching the surface of the shelving unit. Any paint used on shelves, surfaces and equipment that may come into contact with dishes, utensils or food must be food grade.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Ice scoop holding container is noted to have buildup of grime and debris.2.Unclean dishes/utensils with food debris and grime are observed on a rack that has been processed through the dishwasher3.The cappuccino prep container cleaning sprayer unit is noted to be slanted and missing a foot underneath, allowing drinks debris to buildup in a corner and not drain and potentially spray back into the container when its being cleaned. 1-2.Ensure all the indicated items are cleaned and sanitized.3.The cappuccino prep container cleaning sprayer unit must be cleaned and sanitized and repaired to ensure liquid can drain properly and not buildup in the corner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The clean dishes shelving unit beside the dishwasher has buildup of grime and debris.2.Floors under the shelves in the back storage area have heavy grime buildup.3.A shelving unit beside the egg cooler has food spills and grime buildup. 4.Shelf above the egg station has buildup of dust.5.Wall around the cold brew coffee area has food spatter and the counter in this area has buildup of grime.6.Dirty oven gloves are noted on a shelf beside the egg cooler and an unclean knife is noted to be stored on top of the gloves.7.Coffee cup holder trays near the drive through window are noted with buildup of food debris.8.Coffee counters area has buildup of food debris.9.Clutter and falling debris noted behind a rack in the chemical storage area.10.Floors under the counter beside the ice machine have buildup of debris and spill of drinks etc.11.Floors throughout the facility are noted to be greasy.12.Shelves above the sandwich prep area have buildup of dust and debris.13.Ceiling vents near the front kitchen area have heavy buildup of dust.1-13.Ensure all the indicated areas and/or items are cleaned and/or sanitized.
  10. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A rack holding clean dishes is stored beside the dirty dishes scrape/rinse sink and food spatter is noted on the clean dishes.Dishes must be processed and stored moving from dirty area to clean. Clean dishes rack must be moved to the clean dishes side of the dishwasher.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Brooms and mops are hung high on a wall near the staff washroom where the dirty brooms may come into contact with staff as they pass by to access the washroom.Brooms and mops should be stored with dirty ends close to or on the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Ice scoop holding container is noted to have buildup of grime and debris.2.Unclean dishes/utensils with food debris and grime are observed on a rack that has been processed through the dishwasher3.The cappuccino machine has buildup of grime and debris on the outside areas.4.The cutting boards on the sandwich area prep coolers are stained and heavily damaged making them no longer smooth and easily cleanable.5.The cappuccino prep container cleaning sprayer unit is noted to be slanted and missing a foot underneath, allowing drinks debris to buildup in a corner and not drain and potentially spray back into the container when its being cleaned. 1-3.Ensure all the indicated items are cleaned and sanitized.4.Cutting boards must be replaced to be smooth and easily cleanable.5.The cappuccino prep container cleaning sprayer unit must be cleaned and sanitized and repaired to ensure liquid can drain properly and not buildup in the corner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall area above the three-compartment sink is noted to have buildup of grime and debris. Ensure this area is cleaned and sanitized and maintained clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The clean dishes shelving unit beside the dishwasher has buildup of grime and debris.2.Floors under the shelves in the back storage area have heavy grime buildup.3.A shelving unit beside the egg cooler has food spills and grime buildup. 4.Shelf above the egg station has buildup of dust.5.Wall around the cold brew coffee area has food spatter and the counter in this area has buildup of grime.6.Dirty oven gloves are noted on a shelf beside the egg cooler and an unclean knife is noted to be stored on top of the gloves.7.Coffee cup holder trays near the drive through window are noted with buildup of food debris.8.Coffee counters area has buildup of food debris.9.Clutter and falling debris noted behind a rack in the chemical storage area.10.Floors under the counter beside the ice machine have buildup of debris and spill of drinks etc.11.Floors throughout the facility are noted to be greasy.12.Shelves above the sandwich prep area have buildup of dust and debris.13.Ceiling vents near the front kitchen area have heavy buildup of dust.1-13.Ensure all the indicated areas and/or items are cleaned and/or sanitized.
  11. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solutions are measured to be at 50-100 ppm. Ensure that the sanitizer solution is replaced frequently and maintained at 200 ppm. Staff replaced the sanitizer solutions during the inspection, and they are measured to be at 200 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall area above the three-compartment sink is noted to have buildup of grime and debris. Ensure this area is cleaned and sanitized and maintained clean.
  12. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Staff are observed handling containers of steeped tea after mopping and cleaning the inside of the walk-in cooler without changing gloves and washing hands in between.Ensure that gloves are changed and hands washed when changing tasks from mopping to handling food items and food containers.The observation is discussed with the manager, and she is advised to ensure staff are trained on proper hand washing and glove usage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean dishes are being stored on a rack beside the scraping and rinsing sink for dirty dishes and food spatter is noted on the clean dishes.Ensure that clean dishes are being stored in a clean area away from dirty dishes or sinks where dirty dishes are scraped and pre-rinsed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A left section of the wall in the corner of the 3-compartment sink is noted to have buildup of what appears to be mold. 2.The wall area above the three-compartment sink is noted to have buildup of grime and debris. 1-2.Ensure the indicated areas are cleaned and sanitized and maintained clean.
  13. Demand Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • A
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A number of flies were observed in the facility around the garbage bins and throughout the facility. Ensure that steps are taken to cover all foods including doughnut display cabinets, doughnuts near the glazing station and any other open foods. Garbage should be removed frequently.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    2 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 tap on the spray nozzle beside the dishwasher is noted to be leaking.Ensure that the tap is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Sanitizer buckets are noted to have buildup of grime.2.The ice scoop container in the back area is noted to have buildup of water and coffee. 3.The espresso/latte mixing container is covered in spills of coffee/latte and does not to appear to be washed regularly. 4.The shelves above the sandwich prep area have heavy buildup of dust. 5.The floors under shelves in the dry storage area have buildup of grime.6.A vent above the sandwich prep area is noted to have buildup of dust.7.The clean dishes storage rack has heavy buildup of grime and grease.8.The garbage bin in the staff bathroom is noted to be overly full.1-7.Ensure all the indicated areas and items are cleaned and sanitized.8.The garbage bin in the staff washroom must be regularly emptied.
  16. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1.Rice is reheated in the microwave but staff do not measure reheating temperature.2.Foods in the hot holding unit such as eggs, rice, potato wedges, chicken etc. above the prep cooler are measured to be at 50-55 degrees Celsius.3.Whipped cream pipping bag is noted to be stored sticking out of a cooler compartment near the iced cappuccino machine and is measured to be at 19.5 degrees Celsius.1.Ensure that foods reheated in the microwave are measured to be at 74 degrees Celsius throughout the food.2.Foods must be held at 60 degrees Celsius in the hot holding units. The operator discarded the eggs, other foods had been at this unit for 30 minutes to an hour.3.Whipped cream must be kept at 4 degrees Celsius or below in the cooler. Whipped cream bag was discarded during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not cleaning dishes properly as is noted from buildup of food debris and grime on majority of clean dishes. Staff are not checking to ensure dishes have been cleaned before placing on the clean dishes rack. Ensure that the dishes containing buildup of heavy grime and debris are scrubbed or soaked as needed before placing in the dishwasher. Dishes must be inspected by staff to ensure cleanliness.
    • 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 tap on the spray nozzle beside the dishwasher is noted to be leaking.Ensure that the tap is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cold brew coffee bucket container is noted to have buildup of a film of coffee. Ensure that the cold brew container is properly washed to remove all debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Sanitizer buckets are noted to have buildup of grime.2.The ice scoop container in the back area is noted to have buildup of water and coffee. 3.The espresso/latte mixing container is covered in spills of coffee/latte and does not to appear to be washed regularly. 4.The shelves above the sandwich prep area have heavy buildup of dust. 5.The floors under shelves in the dry storage area have buildup of grime.6.A vent above the sandwich prep area is noted to have buildup of dust.7.The clean dishes storage rack has heavy buildup of grime and grease.8.The garbage bin in the staff bathroom is noted to be overly full.1-7.Ensure all the indicated areas and items are cleaned and sanitized.8.The garbage bin in the staff washroom must be regularly emptied.
  17. Risk Management Inspection

    0 infractions

  18. Risk Management Inspection

    2 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 temperature is measured to be at 63.7 degrees Celsius. Ensure that the dishwasher is repaired to maintain a temperature of 71 degrees Celsius. Dishwasher is currently being repaired and staff are using the three compartment sink method to wash and sanitize the dishes.
    • 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?
      • A large number of flies are noted inside the facility. Please ensure that the drive through window is kept closed whenever possible and all open foods such as buns, doughnuts etc. need to be properly covered.
  19. Risk Management 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 dishwasher temperature is measured to be at 63.7 degrees Celsius. Ensure that the dishwasher is repaired to maintain a temperature of 71 degrees Celsius. Dishwasher is currently being repaired and staff are using the three compartment sink method to wash and sanitize the dishes.
  20. Monitoring Inspection

    5 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 temperature is measured to be at 63.7 degrees Celsius. Ensure that the dishwasher is repaired to maintain a temperature of 71 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A thermometer is not available to measure dishwasher temperature. Ensure that a thermometer with a max setting is obtained and the temperature of the dishwasher is measured daily.
    • 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 front door hinges are broken which allows the doors to be left wide open allowing entry of pests.Ensure that the doors are repaired to allow them to be self-closing. Until repairs are conducted the staff must regularly check and close the doors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.The ice scoop container is noted to have buildup of water and what appears to be milk. 2.The cappuccino pitcher rinser is noted to have buildup of a film of milk and coffee. 3.Customer utensils are stored with the food contact side up in a container which allows for potential contamination of the food contact end when handled by staff. 1.Ensure that the ice scoop container is cleaned, sanitized and maintained clean. 2.Ensure that the pitcher rinser is regularly washed and sanitized every few hours throughout the day.3.Ensure that the utensils are stored with the handles up to prevent handling and contamination of the food contact end.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The clean dishes racks next to the dishwasher are noted to have buildup of food debris. 2.The shelves above the 3 compartment sinks are noted to have heavy buildup of grime. 1-2.Ensure that the indicated areas are cleaned and sanitized.