Skip to content
Loading map…

TIM HORTONS

1781 UPPER WATER, HALIFAX · Food Establishment

4 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Clean and disinfect all areas affected by rodent droppings.
  2. Inspection

    0 infractions

  3. Inspection

    2 infractions

    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed on the storage shelves under the tills/cash registers. Clean and sanitize storage areas under the tills/cash registers.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Mold build-up observed on interior surfaces of the ice machine. Discard ice and clean and sanitize the ice machine according to the manufacturers instructions.
  4. Inspection

    7 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.
      • Provide the most recent three months of pest control service reports to the Public Health Officer.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • All hand wash sinks must be equipped with paper towel on a dispenser and liquid hand soap.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • No staff onsite with valid food hygiene training certification. At least one staff member with valid food hygiene training certification must be onsite during operating hours.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Debris build-up observed on the bagel storage racks. Clean and sanitize the bagel storage racks.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Food and debris build-up observed on the floor under the hand wash station near the entrance. Clean and sanitize the floor.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed on at floor/wall junctions behind the ice cap machine, on the counter behind the beverage cooler, under the counter by the back hand wash sink, on the storage shelves under the till, and on the floor in the dry storage area. Clean and sanitize areas affected by rodent droppings.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Mold build-up observed on interior surfaces of the ice machine. Discard ice and clean and sanitize the ice machine according to the manufacturers instructions.