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Tim Hortons 1757

5927 Signal Hill Centre SW Calgary AB T3H 3P8 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A sticker indicating the time for whole eggs at room temperature was not placed. The surface temperature of the eggs was still quite cool, so a sticker for one hour was added.REQUIREMENT: If time is used as an approved public health control, a sticker allowing for the time tracking must be printed and available.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several whole shelled eggs out at room temperature. Internal temperature measured at 14C. No time stamp available for when eggs were taken out or when eggs need to be discarded - Eggs discarded
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink by hot holding units was not draining properly and tap was leaking
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole in the wall by the till at the far end of the service counter.
  3. Demand Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) Dirty green compost waste bin was stored in the kitchen at the back exit door area. Flies were noted around the area. Inside the compost bin was dirty and has a strong foul odour.2) The drive-thru window was opened. The automatic open and close window was turned oof. The manager switched on the automatic open and close window button.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The staff washroom door was opened directly into the kitchen area.Install a self-closing mechanism on the staff washroom door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls behind the egg prep area had debris build up.2) The compost green bin was dirty with a strong foul smell resulting in flies in the back kitchen area,3) Behind the ice machine area had debris build up.Clean and sanitize the indicated areas.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items (spicy habanero sauce) were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C. The food item was transferred to the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be >71°C. However, the staff were not testing the temperatures daily. The inspector informed the staff that the dishwasher must be tested daily using the maximum-registering thermometer that was available on-site. The inspector demonstrated to the staff the proper use of the thermometer to test the dishwasher.
    • 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?
      • The weatherstripping underneath the back door was in disrepair. Gap was noted at the bottom of the back door. Seal the gap to prevent pest infiltration.**OUTSTANDING (2023-08-15). The gap on the bottom of the backdoor was still existing. Please fix (repair/replace) the weatherstripping to seal off the gap.
    • 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?
      • The Food Handling Permit was displayed at the back of the kitchen. The inspector informed the supervisor that a valid permit must be displayed in a conspicuous location in the facility easily seen by the patrons/customers. The permit was moved to the front counter area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was water accumulation at the back area that was coming from the green bin. The area was cleaned during the inspection. Please ensure that any water pooling/spills are cleaned immediately.