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Tim Hortons 4831

103 - 9505 68 Avenue Grande Prairie AB T8V 7X8 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The high temperature mechanical dishwasher measured a final rinse / sanitize temperature of 57.4 Degrees Centigrade.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the high temperature mechanical dishwasher to ensure a final rinse / sanitize temperature of 71 Degrees Centigrade or greater is achieved.****AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING. SOME PARTS ARE ON ORDER TO ADDRESS THIS ISSUE. THE OWNER / OPERATOR IS PLANNING TO USE THE 3-COMPARTMENT SINK METHOD OF DISHWASHING UNTIL RE-INSPECTION CAN BE CONDUCTED.
  3. Initial Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The high temperature mechanical dishwasher measured a final rinse / sanitize temperature of 57.4 Degrees Centigrade.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the high temperature mechanical dishwasher to ensure a final rinse / sanitize temperature of 71 Degrees Centigrade or greater is achieved.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. Some hand wash sinks were not properly supplied with liquid soap and/or paper towels.2. The men's main washroom did not contain a liquid hand soap dispenser.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hand wash stations are fully equipped with hot and cold potable water, liquid hand soap (in a dispenser) and disposable hand towels (in a dispenser) or high flow air dryers.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. Various plumbing issues were evident within this facility and include the following:a. Two (2) hand sinks within the main customer service area.b. Staff washroom / hand sink.c. Men's washroom urinalThe operator on site indicated that parts have been ordered for all implicated plumbing fixtures. Some of these fixtures appear to contain motion sensors. BE ADVISED THAT MOTION SENSOR PLUMBING FIXTURES / EQUIPMENT ARE NOT RECOMMENDED. REGULAR MANUAL PLUMBING FIXTURES ARE BEST FOR COMMERCIAL FOOD ESTABLISHMENTS.The owner / operator of this facility is requested to conduct the following, namely:1. Once parts arrive on-site, ensure all plumbed fixtures are repaired. If there are future issues with obtaining parts for such fixtures, it may be time to have these fixtures replaced with more manual equipment (where available). If this corporation wishes to have sensory-style fixtures installed within this (or any) store, there must be parts readily available in order to repair these fixtures in a timely manner. If this cannot happen, it is suggested to move towards manual fixtures that do not require sensory equipment in order to function properly.