Tim Hortons
159 Lacroix, Chatham ON N7M 2V3 · Restaurant
26 inspections
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Observed certified Food Handler employee working at time of inspection s. 32
- Required
0 infractions
- Required
1 infraction
- Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed shall be so constructed and arranged as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition s. 9
- Construct/arrange furniture, equipment, and appliances in such a way as to permit thorough cleaning of the premises
- Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed shall be so constructed and arranged as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition s. 9
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure the mechanical dishwasher is equipped with an easily readable thermometer that shows wash and rinse temperatures
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
3 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
- All food handlers practice good personal hygiene s. 33(1)
- Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas
- General housekeeping is satisfactory s. 7(1)e, f
- Follow-up
0 infractions
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
- Ensure the mechanical dishwasher is equipped with an easily readable thermometer that shows wash and rinse temperatures
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Follow-up
0 infractions
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure floors are kept clean and in good repair
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
2 infractions
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Required
1 infraction
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
1 infraction
- All food handlers practice good personal hygiene s. 33(1)
- Food handlers must wash hands as often as necessary to prevent the contamination of food or food areas
- All food handlers practice good personal hygiene s. 33(1)
- Required
0 infractions
- Required
1 infraction
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition. s. 16, 21, 22.
- Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition.
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition. s. 16, 21, 22.
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards.
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- Required
0 infractions
- Required
1 infraction
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Required
0 infractions
- Required
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Maintain refridgeration unit in a clean & sanitary manner
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- Constant supply of potable hot and cold running water under pressure s.20(1)(a) / (b)
- Provide source of potable water under pressure
- Constant supply of potable hot and cold running water under pressure s.20(1)(a) / (b)