Tim Hortons 2446
1475 Highway Avenue SE Redcliff AB T0J 2P0 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The three-compartment sink has been removed from service and is currently stored in the back area pending repairs. Plumbing work is required, and cement associated with the repair area is still drying. The sink is expected to be repaired and returned to service by the end of the day.In the meantime, a high-temperature dishwasher is operational and functioning properly, reaching a sanitizing temperature of 75°C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer available. Sanitizer buckets were filled with water. Ensure that an approved sanitizer (ie. Quats, chlorine) is available immediately.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The three-compartment sink has been removed from service and is currently stored in the back area pending repairs. Plumbing work is required, and cement associated with the repair area is still drying. The sink is expected to be repaired and returned to service by the end of the day.In the meantime, a high-temperature dishwasher is operational and functioning properly, reaching a sanitizing temperature of 75°C.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink by the front counter entrance did not have paper towels supplied. The operator supplied them as instructed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There was some debris behind and between some equipment in the icing area. Please sweep and mop area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizing solution in the pail next to the front dump sink was measured at 0 ppm QAC. The operator discarded the solution and replaced it with a new mix of QAC sanitizing solution during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The temperature gauge for the commercial dishwasher's wash cycle did not appear to be functioning properly (continuously displayed approximately 70 degrees C without changing). Operator advised inspector that they would put in a request to have the machine's gauges and lights checked/repaired on so that the machine's functionality could be adequately monitored.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The temperature gauge for the commercial dishwasher's wash cycle did not appear to be functioning properly (continuously displayed approximately 70 degrees C without changing). Operator advised inspector that they would put in a request to have the machine's gauges and lights checked/repaired on so that the machine's functionality could be adequately monitored.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor near the back door (leading to the storage building, etc.) was dirty. A piece of cardboard was being used for wiping feet at this entrance, but a proper floor mat should be put in place.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?