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Tim Hortons 1375

8555 Argyll Road NW Edmonton AB T6C 4B2 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Yes (corrected during inspection) - there was an issue with the main front food prep refrigeration unit, which was at ambient air temperature range of between 12 to 14 degrees Celsius at time of inspection, just after busy lunch rush (though food products stored inside in the stainless steel inserts were still 'cold' and at proper food storage temperatures). It appeared the food prep refrigeration unit was in disrepair due to faulty de-frost cycle, issue with refrigerant, filter, or motor. The food products were removed from this food prep refrigeration unit and stored in a functional adjacent refrigeration unit. The operator and staff were advised to continued with regular monitoring of temperatures of all refrigeration units, freezer units, and hot-holding food equipment (as continued procedure, with records to be kept for a period of 90 days).
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • On-site inspection was conducted. Central sandwich-making cooler was at 11C. There were pans of ice in the unit. Asked acting manager why pans of ice were in the unit. She indicated that the unit had broken down. The refrigeration tech had visited the premises and was waiting for a part to fix the unit. The tech had indicated that using ice was acceptable until the unit was fixed. Indicated to acting manager that this was not an acceptable means to refrigerate perishable foods. Acting manager indicated that she and her staff measured a temperature of 4C/40F from the malfunctioning refrigeration unit. Indicated to acting manager that this was irrelevant. All food equipment must be functioning properly and in good order for it to be used. This was especially applicable to refrigeration unit. Indicated to acting manager that if the soup hotholding units were not working, then setting a fire and putting the soup urns on top was not acceptable any more than putting perishable foods on top of ice and deeming that acceptable. Spoke with district manager on the phone while on-site. Explained the above to him and indicated that all foods currently being stored in the malfunctioning refrigeration unit must be garbaged and the malfunctioning refrigeration unit must be restricted from use until it could be serviced and a satisfactory 4C/40F measured. All foods were garbaged while on-site and the malfunctioning unit was restricted from use. Photograph of handwritten report was taken.