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Tim Hortons 3548

3580 20 Avenue NE Calgary AB T1Y 6E8 · Food - General

5 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Observed multiple red pails with sanitizer, stored on food prep tables next to food.The regulation requires the operator to store chemicals in a manner to prevent contamination of any food or food area. An open pail is not a safe manner. Pail can be knocked over, splatter from clothes may end up on food. Store the pails under the table or away from food and food contact surfaces. If proper food handling practices are followed, you are required to sanitize every 2 hours. Proper and timely use the sanitizer doe's the job, not the number of pails.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A standard for time of exposure is 1 minute for most sanitizers, including "quats". A minimum exposure time standard would be 30 seconds. The best practice is to air dry. If is not dry, the chemical residue on the food contact service should be rinsed or wiped off. This requirement is missing from you written procedure.Wiping off the sanitizer earlier is like not using it at all.
  4. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Observed multiple red buckets with sanitizer solution, stored on food contact surfaces and nearby food. Store the sanitizer in such a manner as to prevent the contamination of any food or food area
  5. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Both public washrooms suffered extensive fire related damage.Washrooms must be restored to the original condition.