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Tim Hortons 3612

14204 23 Avenue NW Edmonton AB T6R 3A8 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in several solutions that wiping cloths are immersed in.- 200 ppm QUAT sanitizer solutions were prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff's personal cell phone was stored on top of a bulk dry food ingredient bin.- Staff personal belongings are to be stored out of the food handling areas. Staff are not to handle their phones while on duty.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese slices are being stored on top of covered food inserts in the top compartment of the sandwich prep cooler.- Temperature of the foods measured at 6C, need to be at 4C or colder. Store the foods inside the food containers at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed staff washing trays at the 3 compartment dishwash sink with no sanitizing step occurring.- Proper manual dishwashing procedures are: Wash with soapy water -> Rinse -> Sanitize -> Air Dry. Manager to review with all staff.
    • 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?
      • There is a gap noted at the bottom of the receiving door.- All exterior doors must have tight seals to prevent the possible entry of pests.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff backpack was stored on top of a box of takeout containers.- All staff personal belongings are to be kept separate from business related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked eggs in the countertop hot holding unit measured between 47-51C, needs to be hot held at >60C.- Staff were instructed to reheat the eggs to >74 C and then hot hold at >60C. The temperature dial on the unit was turned up as well as ensuring that covers were installed over the uncovered water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tray containing 8 pieces of cooked chicken was stored under the oven. Temperature of the chicken was measured at 25C.- High risk perishable foods must be stored at >60C or <4C. Food was discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exterior of the microwave is greasy to the touch. Ice buildup noted on the walk-in freezer floor.- Equipment requires cleaning.