Tim Hortons 2949
9650 Harvest Hills Boulevard NE Calgary AB T3K 6G4 · Food - General
3 inspections
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Unprotected frozen buns were observed to be stored directly on top of carboard boxes.The operator was instructed to immediately discard the loose buns.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Cracks or gaps in the baseboards were observed in several areas, including but not limited to beneath the dishwasher, under the three-compartment sink, and along the walls of the hot water room.Please repair the noted areas and review the pest control report. Be sure to address the structural deficiencies identified in the report.2) A crack in the floor tile located in front of the mechanical dishwasher was observed trapping moisture and contaminants.Please repair the indicated area.3) The hot water handle at the handwash sink near the service line entrance was observed to be leaking.Please repair the indicated area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floors of the walk-in freezer were soiled with food debris.Please clean the floors of the walk-in freezer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 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?
- Food permit displayed was expired.The operator posted the valid permit on the display.-Ensure that the food permit is posted in a conspicuous place where it is visible to the public.
- 23. Is the facility maintained in a clean and sanitary condition?
- Coffee stains observed under the racks in the walk-in cooler.-Please clean the area.
- 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?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 100-ppm. The staff mentioned that they change the solution every 2 hours. Time of the inspection was at 5:35 pm, and the timer on the bucket indicated needing to be changed at 5:45 pm. The solution in the bucket appeared used and dirty. The staff was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/manager that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. The inspector also informed the staff/manager that the solution must be changed when heavily used even prior to the 2-hour timer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cut vegetables were left at room temperature measured at 16°C. The staff mentioned that they were working on slicing these vegetables, but it got busy, so they left it. The inspector informed the staff and manager that if they were going to cut vegetables, they should designate a person to start and finish it, so it goes from the cooler back to the cooler after slicing it in as less time as possible in room temperature. The cut vegetables were discarded during the inspection. The manager committed to following up with the staff regarding this.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 67.2°C. Further re-testing of the dishwasher resulted to a maximum temperature of 71°C. The inspector informed the staff/manager that the dishwasher must be tested daily or as often as possible when in use to ensure that it reaches at least 71°C. The inspector also informed the staff/manager to run the dishwasher several times before using and use a maximum-registering thermometer (available on site) to confirm temperature.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?