Tim Hortons
41 Park Avenue E, Chatham ON N7M 3V3 · Restaurant
24 inspections
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Provide a hand washing station in a convenient location for access by food handlers
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
0 infractions
- Required
1 infraction
- Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation.
- Maintain copies of valid food handler certificates from certified staff on site at all times.
- Certificate or certification card must be dated within 5 years to be valid.
- Certified Food Handler (employee or supervisor) present at time of inspection. s. 32
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Ensure hand wash basin is only used for handwashing
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Required
0 infractions
- Required
1 infraction
- 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
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Follow-up
0 infractions
- Follow-up
2 infractions
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Ensure hand wash basin is only used for handwashing
- Provide hand washing basin in a convenient location in the food preparation area
- Constant supply of potable hot and cold running water under pressure s.20(1)(a) / (b)
- Provide hot and cold running water in food preparation area
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Required
5 infractions
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Cover all food in storage
- Store foods in containers that can be readily cleaned and sanitized
- Constant supply of potable hot and cold running water under pressure s.20(1)(a) / (b)
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure all surfaces are clean and maintained in good repair
- Mechanical ventilation operable where required s.15
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Required
0 infractions