TIM HORTONS
5215 HIGHWAY 7, PORTERS LAKE · Food Establishment
3 inspections
- Inspection
2 infractions
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Bottom refrigerator drawers of sandwich prep cooler are in disrepair, making them difficult to close and leaving a gap. Repair refrigerator drawers.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Bottom refrigerator drawers of sandwich prep cooler measure approximately 12-14C. Remove refrigerator drawers from use until repaired - temperature must be maintained at 4C or below at all times.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Inspection
4 infractions
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Ensure container where large ice scoop is stored is washed and sanitized daily.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Bottom refrigerator drawers of sandwich prep cooler are in disrepair, making them difficult to close and leaving a gap. Repair refrigerator drawers.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- A deep clean is required of facility in hard to reach areas.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Bottom refrigerator drawers of sandwich prep cooler measure approximately 12-14C. Remove refrigerator drawers from use until repaired - temperature must be maintained at 4C or below at all times.
- 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(a) protect food from contamination;
- Inspection
4 infractions
- 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
- In accordance with Section 2.11 of the NS Food Retail and Food Services Code, you must ensure sewage disposal systems meet all local and/or provincial requirements. In accordance with Section 2.15(e) of the NS Food Retail and Food Services Code, you must ensure all plumbing meets the applicable provisions of the provincial and/or local plumbing codes. Observed hose attached to janitorial faucet resting inside janitorial sink. Provide air gap between mouth of hose and rim of sink to prevent potential for backflow.
- 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
- In accordance with Section 2.15(e) of the NS Food Retail and Food Services Code, you must ensure all plumbing meets the applicable provisions of the provincial and/or local plumbing codes. Handwashing sink in kitchen is slow draining. Have sink serviced to ensure proper drainage.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; Install self-closure on staff's washroom door, opening to dry food and single service utensil storage.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. General cleaning required for staff washroom.
- 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;