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Tim Hortons 2005

2133 99 Street NW Edmonton AB T6N 1J7 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) A staff member working at the drive thru area was observed with gloved hands. During the inspection she touched her face several times without washing hands and changing gloves and continued serving customers. A consultation was given during the inspection. The supervisor onsite would address this concern to all staff onsite that day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATED VIOLATION1) Eggs were found at a temperature of 18 degrees Celsius and two time stamp stickers were on the holder. One sticker had the time of 1:07pm and the other was 1:23pm. It was unclear for which period of time the eggs were stored at room temperature. Staff were told to discard the eggs since the staff was unsure which sticker was correct. Ensure that eggs are stored at or below a temperature of 7 degrees Celsius to minimize the growth of microbes on the surface. Ensure that the egg holder is cleaned and sanitized regularly. Use only one time stamped sticker on the unit to prevent confusion. If eggs are still in the unit close to the 2 hour time period return them to a cooler to prevent temperature abuse. If over the 2 hour period, discard the eggs.
    • 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?
      • 1) Weatherstripping on the back door of the facility has a gap. Ensure that the weatherstripping is readjusted or replaced to prevent the entrance of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The walk in freezer had a build up of ice. Ensure the ice build up is removed since the ice is formed from non potable water that can contaminate food. Repair the unit if necessary. September 15, 2023 The walk in freezer had the ice build up removed. A staff member mentioned that the evening shift often leaves the walk in freezer door open for prolonged periods of time and this action contributes to the ice build up. Ensure that the walk in freezer temperature is maintained at or below -18 degrees Celsius to prevent ice build up with non potable water that can contaminate food and cause foodbourne illness. Educate staff on proper procedures regarding frozen foods.2) The ice machine was leaking and in disrepair. The operator mentioned that a technician would repair the unit sometime this week. Ensure that the ice machine is repaired. After the repair, ensure that the ice machine is cleaned and sanitized before use.
  5. Demand Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) An ice bin in the front service area was found without a lid. Ensure that foods including ice are covered to prevent the attraction of pests and food contamination. A lid was added during the inspection.2) A box with bagels was found encrusted with ice in the walkin freezer. Ensure that food in the walk in freezer is protected from non potable ice that can contaminate food. Discard the bagels if the ice has formed on the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) One personal beverage container was found on a food prep surface near the dishwasher. The container was moved during the inspection. Ensure that personal food items are stored in a designated area to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A carton of raw eggs was found in a food prep area in the back at a temperature of 22 degrees Celsius. The operator did not know how long the eggs had been left at room temperature. The time of the inspection was 4pm. The eggs were discarded. Ensure that high risk foods including raw eggs are returned to the cooler and kept at or below 7 degrees Celsius to prevent the growth of microbes that can cause foodbourne illness.
    • 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?
      • 1) No pest control records were found onsite at the time of the inspection. Ensure that pest control records are available.
    • 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?
      • 1) Weatherstripping on the back door of the facility has a gap. Ensure that the weatherstripping is readjusted or replaced to prevent the entrance of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) No food safe certificates were available at the time of the inspection. Ensure that at least one person on the shift has completed successfully an approved food safe course when 6 or more people are on the shift.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The walk in freezer had a build up of ice. Ensure the ice build up is removed since the ice is formed from non potable water that can contaminate food. Repair the unit if necessary. 2) The ice machine was leaking and in disrepair. The operator mentioned that a technician would repair the unit sometime this week. Ensure that the ice machine is repaired. After the repair, ensure that the ice machine is cleaned and sanitized before use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Some crates used in the back area were dirty. Bottom shelves in the front service area cupboards were dirty. Ensure that the crates and shelves are cleaned and sanitized to prevent the accumulation of food debris that can cause contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The electrical room was cluttered. Ensure that storage rooms including the electrical room are organize for smooth flow of food. Organize the room to prevent the harbourage of pests.