Tim Hortons
4210 50 Avenue St. Paul AB T0A 3A2 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was observed at 50ppm QUAT. Ensure that sanitizer solution is at 200ppm QUAT for effective sanitization.This was corrected during the inspection
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Potato bacon soup and chicken noodle soup were observed at 53C. Ensure that high risk foods are kept cold at below 4C or hot above 60C all the time to prevent bacteria contamination.Stir soup periodically to ensure 60C is maintained. This was corrected during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ice machine was observed with dirt inside. Ensure that this is cleaned and sanitized to prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs were observed at 17C. Operator indicated they were out of cooler for more than two hours. Ensure that eggs are held at 7C or lower to prevent contamination by dangerous microorganisms.Eggs were discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several buckets of sanitizer solution were at 50ppm QUAT. Ensure that buckets are changed frequently depending on use, usually every 2hrs to maintain sanitizer concentration. These buckets were changed and 200ppm QUAT was achieved.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Kitchen staff were observed not changing gloves in between task and handling food. Ensure that gloves are changed before handling food to prevent cross contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty utensils not returned to dishwashing area after use but were observed mixed with clean utensils and hung up. Ensure that once kitchen utensils are used, they returned to dishwashing area and not mixed with clean utensils to prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
0 infractions