Tim Hortons 1100
4914 56 Street Wetaskiwin AB T9A 1V8 · Food - General
15 inspections
- Demand Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was observed that the hot holding bin insert pan used to store the rice and vegetable mixture for veggie wraps had a crack. The cracked insert pan was discarded during the inspection and removed from service.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Unattended Raw Eggs: Two raw eggs were observed left unattended at room temperature with an inaccurate time label. The eggs were discarded at the time of inspection due to potential food safety concerns.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Storage container carrying lids were found with food debris and require thorough cleaning to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk-in Cooler:The floor underneath the shelving units in the walk-in cooler requires cleaning to maintain sanitary conditions.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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)?
- High temperature is not in proper operating condition, due to some error and NOT meeting sanitizing requirements (71 Celsius at plate level).Dishwasher temperature measured 64Celsius at plate level. Please repair high temperature dishwasher so that it is in good working condition and capable of cleaning and sanitizing equipment and utensils. In the meantime, a three-compartment sink is being used for manual dishwashing and Quat's sanitizer measured at sanitizing sink measured at 200 ppm (satisfactory).Manager updated that part required for dishwasher repair has been ordered and is currently back ordered at most suppliers. They are hoping it'll come in stock within the next couple weeks.Please provide timeline for repair/ picture of completed item.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- High temperature is not in proper operating condition, due to some error and NOT meeting sanitizing requirements (71 Celsius at plate level).Dishwasher temperature measured 64Celsius at plate level. Please repair high temperature dishwasher so that it is in good working condition and capable of cleaning and sanitizing equipment and utensils. In the meantime, a three-compartment sink is used for manual dishwashing and Quat's sanitizer measured at sanitizing sink measured at 200 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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)?
- Manager updated that the high temperature is not in proper operating condition, due to some error.Please repair high temperature dishwasher so that it is in good working condition and capable of cleaning and sanitize equipment and utensils. A three-compartment sink was available and in use for manual dishwashing. Quats measured at sanitizing sink measured at 200 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- Manager updated that the high temperature is not in proper operating condition, due to some error.Please repair high temperature dishwasher so that it is in good working condition and capable of cleaning and sanitize equipment and utensils. A three-compartment sink was available and in use for manual dishwashing. Quats measured at sanitizing sink measured at 200 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Low hot water pressure in the hand washing sink's faucet (located near the three-compartment sink)It could be debris and sediment in the tap, or a faulty tempering valve that needs to be adjusted.The hand sink faucet shall be repaired. Please fix this.
- 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?
- It was observed that weather stripping on the receiving door was in disrepair.The weather stripping must be repaired/replaced to prevent pest infestation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Please ensure sanitizer solutions are re-made every two hours. Staff were observed rushing to prepare new sanitizer solutions at the start of the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The sink in the staff washroom was observed to be missing paper towels. Please re-stock this washroom with paper towels.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor under the soup and sandwich prep station has a build-up of crumbs and other food debris. Please ensure this area is cleaned regularly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?