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Tim Hortons 4839

100 - 204 Veterans Boulevard NE Airdrie AB T4B 3P2 · Food - General

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used service utensils were stored at room temperature. Staff on site stated utensils are left at room temperature for 8hours.**Do not store used utensils at room temperature for more than 2 hours.**Ensure that duration of utensils is adequately monitored using time stamps.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food items were left at room temperature Rice mix = 3 degrees CFrozen chili = -2.3 degrees CFood items were returned to cooler.**Do not leave high risk foods at room temperature to prevent temperature abuse and prevent growth of microorganisms**Ensure that frozen foods are thawed following the right processes overnight in coolers, in continuous cold running water or cooked directly from frozen state.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing method was observed during the inspection.Two packs of frozen steak were left to thaw at room temperature. Temperature of steak was measured at 0 degrees C. Steak was returned to the walk-in cooler.**Do not thaw food at room temperature.**Food items should be thawed overnight in the cooler or thawed under running cold water or cooked directly from frozen state
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the staff washroom was empty. Paper towel was stored directly on the hand wash sink next to the faucet.**Please ensure that paper towel is contained in the dispenser to protect paper towel from contaminants.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The storage container for the ice scoop used at the front service area had a buildup of grime at the bottom of the container. Container was washed and sanitized during the inspection.**Please ensure that food equipment are maintained in a clean and sanitary manner at all times.
  6. Monitoring Inspection

    0 infractions