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Tim Hortons 2960

160 - 3600 56 Street Wetaskiwin AB T9A 3T4 · Food - General

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 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?
      • Back door was slightly open for fresh air intake. Advised to keep it closed at all times to prevent infestation.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat's sanitizer strength was slightly above 200 ppm. The manager stated that they will follow up with the technician and adjust the sanitizer dispenser immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At the front near the cash register area, a technician was replacing a floor tile.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution on the front counter was measured at less than 200ppm, at the start of inspection.Sanitizer solution was discarded.New solution was measured and verified at 200ppm.Note: Staff mentioned that sanitizer solution is time monitored, and old solution is discarded after every two hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers containing dry food items were not properly closed with covers.Discussed the concerns with the staff,Violation was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The soup in hot holding was measured at around 47 degrees C.Multiple readings were taken at less than 50 degrees C.Discussed the concerns with staff onsite.Soup was in the danger zone for more than two hours and discarded during inspection.Note: Make sure to do not use the indicated hot holding until repaired.Other hot holdings were measured at more than 60 degrees C.
    • 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 sinks in customer washrooms were missing the handwashing supplies like soap and paper towels.Note: Handwashing dryers were not in working condition.Staff replaced the soap and paper towel for customer washroom during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Drip/spill tray for the beverage machine in food preparation area was observed to be visibly dirty.Staff removed the trays during inspection and prcoceeded with cleaning.
  5. 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?
      • It was observed during the inspection that hand washing outside the walk-in cooler was blocked by the supplies received that day.Discussed with the operator to make sure that handwashing is accessible for handwashing as and when required.This violation was corrected during the inspection.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Chicken noodle soup is not being maintained at a adequate hot holding temperature. A hot holding temperatuee of 50.6 degrees Celsius. The hot holding temperature was measured using both probe and infrared thermometer. Staff were notified and Erika removed and discarded the soup. Please ensure all foods being hot held are first cooked to a minimum temperature of 74 degrees Celsius and then kept at a temperature of 60 degrees Celsius or higher to minimize the risk of pathogenic bacteria/toxin growth that can cause foodborne illness.
  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) New QUAT sanitizers were made for the back prep area with cold water (below 24 C / 75 F). - Directed staff to remake the QUAT sanitizers with warm/hot water during the inspection.2) QUAT sanitizer buckets in the front were visibly soiled and were made over 4 hours ago.- Directed staff to remake the QUAT sanitizers for the front.Please ensure surface sanitizers (i.e. QUAT sanitize buckets) are properly made and maintained.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A fly trap was setup above the fondant station (food prep area).- This was relocated during the inspection.
    • 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?
      • The weatherstripping on the back door is deteriorating.- Please repair/replace this.