Tim Hortons
33 Third Street, Chatham ON N7M 2M4 · Restaurant
24 inspections
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
- Ensure the mechanical dishwasher is equipped with an easily readable thermometer that shows wash and rinse temperatures
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
2 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- All food is protected from contamination and adulteration s. 26(1)
- Cover all food in storage
- General housekeeping is satisfactory s. 7(1)e, f
- Required
0 infractions
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition. s. 16, 21, 22.
- Required
0 infractions
- Required
2 infractions
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide soap in a dispenser at hand basin in the food preparation area
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)