Tim Hortons
500 Bloomfield Road, Chatham ON N7M 5J5 · Restaurant
21 inspections
- Required
0 infractions
- Required
1 infraction
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Follow-up
0 infractions
- Required
1 infraction
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
2 infractions
- General housekeeping is satisfactory s. 7(1)e, f
- 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
- Required
0 infractions
- Complaint
1 infraction
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure floors are kept clean and in good repair
- Ensure walls are kept clean and in good repair
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
1 infraction
- The equipment used for refrigeration or hot-holding of potentially hazardous food is of adequate size to maintain applicable temperatures and is equipped with accurate indicating thermometers S. 30
- Ensure all refrigeration equipment is equipped with an accurate, easily readable indicating thermometer
- The equipment used for refrigeration or hot-holding of potentially hazardous food is of adequate size to maintain applicable temperatures and is equipped with accurate indicating thermometers S. 30
- Required
0 infractions
- Required
2 infractions
- 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 used only for employee hand washing.
- Food is held at 4°C (40°F) or less. s. 27(1) a
- 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).
- Required
3 infractions
- General housekeeping is satisfactory. s. 7(1)e, f
- 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.
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition. s. 16, 21, 22.
- Keep cloths clean, in good repair, and restricted to a single task.
- Required
1 infraction
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Required
0 infractions
- Required
0 infractions
- Follow-up
0 infractions
- Required
0 infractions
- Required
2 infractions
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
- Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide soap in a dispenser at hand basin in the food preparation area
- Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating s.33(2)(b)
- Required
0 infractions
- Required
1 infraction
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide soap in a dispenser at hand basin in the food preparation area
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)