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TIM HORTONS

14 HIGHWAY 330, BARRINGTON PASSAGE · Food Establishment

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    2 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Ensure the back door is kept fully shut when not in active use.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Repair or replace the heat sanitizing dishwasher. Do not use the faulty dishwasher. Manually wash and sanitize dishes until it is repaired.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Service, remove or replace your heat sanitizing dishwasher so that it achieves a sanitizing temperature at the plates. Manually sanitize dishes until then.
  6. Inspection

    1 infraction

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Service, remove or replace your heat sanitizing dishwasher so that it achieves a sanitizing temperature at the plates. Manually sanitize dishes until then.