Tim Hortons
500 - 3508 32 Avenue NE Calgary AB T1Y 6J2 · Food - General
6 inspections
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Tape observed on the left corner of the food counter next to the coffee machines in front of the house. **Please remove the tape as it is not easy to clean. **Clean and sanitize the area under the tape if dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Tape observed on the left corner of the food counter next to the coffee machines in front of the house. **Please remove the tape as it is not easy to clean. **Clean and sanitize the area under the tape if dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring 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)?
- High temp dishwasher measured 66.8*C. **Please repair. **Operator was instructed to sanitize the dishes by submerging in the 200 ppm QUATS sanitizer for 2 minutes after washing and rinsing in dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- Tape observed on the left corner of the food counter next to the coffee machines in front of the house. **Please remove the tape as it is not easy to clean. **Clean and sanitize the area under the tape if dirty.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Observed multiple red pails with sanitizer, stored on food prep tables next to food.The Regulation requires the operator to store chemicals in a manner to prevent contamination of any food or food area AR 31/2006 s 20(2). An open container is not a safe manner. Containers can be knocked over, splatter from clothes may end up on food. Store the containers under the table or away from food and food contact surfaces. If proper food handling practices are followed, you are required to sanitize every 2 hours. Proper and timely use the sanitizer doe's the job, not the number of pails.
- 23. Is the facility maintained in a clean and sanitary condition?
- When using a sanitizer as a cleaner (?) (little red pails) to remove food residue from food preparation surfaces, keep in mind that the sanitizer is a chemical and such, can’t come in contact with food. Regardless of the concentration. If is not dry, the chemical residue on the food contact service should be rinsed or wiped off. This requirement is missing from you written procedure.A standard for time of exposure is 1 minute for most sanitizers, including "quats". A minimum exposure time standard would be 30 seconds.Wiping off the sanitizer earlier is like not using it at all.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ensure that foods stored in the walk-in cooler/freezer are covered at all times
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?