Tim Hortons
13831 127 Street NW Edmonton AB T6V 1A8 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer pail contained 0ppm of QUAT initially. Staff was instructed to manually add in QUAT to achieve 200-300ppm as the dispenser was non-operational. Repair or replace QUAT dispenser. When operator manually added the QUAT sanitizer, the concentration was 400ppm. Keep the concentration to 200-300ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- It took three cycles to have the mechanical dishwasher reach 72C at the dish level. Please repair or replace the dishwasher to ensure the unit can reach 71C quicker. Otherwise, staff will have to run the dishwasher approximately three times to achieve sanitization level. The unit was equipped with detergent. The three compartment sink was equipped with detergent and QUAT. However, the QUAT dispenser was non-operational. Operator was instructed to manually add in QUAT to achieve 200-300ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Oven glove with a absorbent and non-smooth surface observed with accumulation debris. ** Clean and sanitize or replace equipment.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring 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)?
- Dishwares and utensils were not properly cleaned after the dishwashing cycles, leftover debris and other residues were observed. During the inspection, the equipment were brought to the dishwashing station to be reprocess again. Proper dishwashing procedures was discussed with staff onsite. ** Ensure that dishware and utensils are scraped clean of visible foreign materials and food scraps before being placed in the dishwasher.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid FHP was not displayed. During the inspection, the permit was properly displayed in a location visible to patrons.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?