Tim Hortons
418 Sherman Ave N, Hamilton ON L8L 6P1 · Food Take Out
11 inspections
- Routine Inspection
1 infraction
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Re-inspection
0 infractions
- Routine Inspection
1 infraction
- Food is held at 4°C (40°F) or less
- Routine Inspection
1 infraction
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
- Routine Inspection
3 infractions
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Ensure floors are kept clean and in good repair
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure food contact equipment and utensils are free from cracks, crevices and open seams
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange furniture to permit a clean and sanitary condition
- Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
- Routine Inspection
2 infractions
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Ensure food contact equipment and utensils are corrosion-resistant and non-toxic
- Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
- Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- Food is held at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Food is held at 4°C (40°F) or less
- Routine Inspection
1 infraction
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Maintain and arrange furniture to permit a clean and sanitary condition
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
- Re-inspection
0 infractions
- Routine Inspection
2 infractions
- Cloths and towels maintained in clean, good repair and not used for other purposes
- Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
- Food is held at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- Cloths and towels maintained in clean, good repair and not used for other purposes