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Tim Hortons

2443 54 Avenue SW Calgary AB T3E 1M4 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two milk and cream dispensers: one is the front and the other in the back kitchen were at high temperature (5C).The thermometer on the dispenser was also reading high.- Ensure that the temperature is at 4C or below.- the operator was asked by the inspector to put the ice bags on the top of the dispenser and check for the temperature(4C) after every 2 hours. The cheeses kept at the top of the insert beneath the hot holding were at high temperature(11C). But the cheeses at the bottom met required temperature of 4C.-the operator was asked to discard the cheeses from the top and was explained to close the insert when not in use, restock the cheese as needed and measure the temperature if the insert is left open for a long time.-Maintain the temperature at 4C or below.
    • 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?
      • A gap was observed on the bottom left side of the exit door.- Make sure that the weatherproofing of the door is done, and the gap is sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Frosting observed besides the fans in the evaporator of the walk-in freezer.- Please ensure that the fans are serviced. An open pipe was found under the fire extinguisher.-Please cover the drain. Open drain can lead to dirty sewage water leak and cause the contamination of food and food supplies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food and debris found beneath the ice machine and cart near the back door.Garbage found under the milk and cream dispenser.-thorough cleaning is required throughout the facility.Cardboard boxes blocking the exit door. -Please make sure that the cardboard boxes are removed, and the exit door is not blocked.
  3. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The hot holding containing chocolate toppings, maple syrup for the doughnuts were not labeled.-Please label the containers according to the food present in it with the expiry date and the food source.
    • 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?
      • Frozen gravy was kept in an open hot holding container which was not turned on. The gravy was measured at -2C.-The operator removed the frozen gravy from the container. -please make sure that frozen cooked item is kept at correct temperature and is placed in a cooler or a freezer,
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two milk and cream dispensers: one is the front and the other in the back kitchen were at high temperature (5C).The thermometer on the dispenser was also reading high.- Ensure that the temperature is at 4C or below.- the operator was asked by the inspector to put the ice bags on the top of the dispenser and check for the temperature(4C) after every 2 hours. The cheeses kept at the top of the insert beneath the hot holding were at high temperature(11C). But the cheeses at the bottom met required temperature of 4C.-the operator was asked to discard the cheeses from the top and was explained to close the insert when not in use, restock the cheese as needed and measure the temperature if the insert is left open for a long time.-Maintain the temperature at 4C or below.
    • 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?
      • A gap was observed on the bottom left side of the exit door.- Make sure that the weatherproofing of the door is done, and the gap is sealed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Frosting observed besides the fans in the evaporator of the walk-in cooler.- Please ensure that the fans are serviced. An open pipe was found under the fire extinguisher.-Please cover the drain. Open drain can lead to dirty sewage water leak and cause the contamination of food and food supplies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food and debris found beneath the ice machine and cart near the back door.Garbage found under the milk and cream dispenser.-thorough cleaning is required throughout the facility.Cardboard boxes blocking the exit door. -Please make sure that the cardboard boxes are removed, and the exit door is not blocked.