Tim Hortons
452 St. Clair St, Chatham ON N7L 3K4 · Food Take Out
33 inspections
- Required
0 infractions
- Required
2 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- General housekeeping is satisfactory s. 7(1)e, f
- Required
2 infractions
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
- Ensure the surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Required
0 infractions
- Required
0 infractions
- Follow-up
0 infractions
- Complaint
2 infractions
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Ensure the premises is adequately protected against the entry of pests
- Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- Cover all food in storage
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Required
1 infraction
- Observed certified Food Handler employee working at time of inspection s. 32
- Maintain copies of valid food handler certificates from certified staff on site at all times
- Observed certified Food Handler employee working at time of inspection s. 32
- Required
0 infractions
- Required
1 infraction
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- The ventilation system requires thorough cleaning
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- Required
1 infraction
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- General housekeeping is satisfactory s. 7(1)e, f
- Required
0 infractions
- Follow-up
0 infractions
- Required
2 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- Observed certified Food Handler employee working at time of inspection s. 32
- Follow-up
0 infractions
- Complaint
1 infraction
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure walls are kept clean and in good repair
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
0 infractions
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- Ensure walls are kept clean and in good repair.
- Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent.
- General housekeeping is satisfactory. s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition.
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- Follow-up
0 infractions
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- 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).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers.
- Ensure access to handwash station is unimpeded.
- All food is protected from contamination and adulteration. s. 26(1)
- Store all food off the floor.
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure floors are kept clean and in good repair
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Required
2 infractions
- 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
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure floors are kept clean and in good repair
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- 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
- Required
2 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Required
2 infractions
- 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
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Equip facility with liquid soap in a dispenser
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Follow-up
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Required
3 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
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure refrigeration unit is maintained in good repair
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Required
2 infractions
- Free of infectious disease/skin disease/submit medical exams and tests as required s.65/66
- Thermometers used to verify food preparation and storage temperatures; s.33(14)
- Provide an easily readable, accurate indicating thermometer to check storage
- Required
0 infractions
- Required
0 infractions
- Follow-up
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
- 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
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79