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Tim Hortons 5224

130 - 640 5 Avenue SW Calgary AB T2P 3G4 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Whole shell eggs were being held at room temperature, but no label was present to indicate the time they were removed from refrigeration and when they were to be discarded. As per the approved Time as a Public Health Control application: "The stainless-steel insert holding the shell eggs will be labelled to indicate the date and time when the product was removed from refrigeration and when it must be discarded. The discard date and time will represent 1 hour after the product was removed from refrigeration".Please ensure the approved procedure is followed and the eggs are labeled.The eggs were discarded at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cup lids were being stored directly next to the south-east hand washing sink. Please remove the cup lids and store in a different location or install a splash guard around the hand washing sink to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potato wedges in the hot holding device had an internal temperature of 35-40C. Staff indicated they are discarded every 1.5 hours, but no date/time labels were on the potato wedges indicating when they were made/should be discarded. Food being hot held must be kept at a temperature of 60C or greater to limit pathogen growth. If you wish to hold the wedges at a temp below 60C and discarded after 1.5 hours, then proper documentation and labels indicating discard time must be used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A pink slime was observed in the ice machine. Please thoroughly clean and sanitize the ice bin and ensure this is done frequently to prevent mold and bacteria build-up.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • - The food permit was not posted.*Please ensure that the current permit is posted in a visible location for the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area beneath the front sink and below the front cooler requires cleaning.Please clean the mentioned areas and ensure they are maintained regularly.
  5. Risk Management Inspection

    0 infractions

  6. 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)?
      • The high-temperature dishwasher was tested multiple times with multiple thermometers and the maximum temperature did not exceed 66.7C at the plate level. The dishwasher must be sanitizing at a temperature of at least 71C at the plate level. The dishwasher had a sticker on it stating it was not in use. However, dishes were seen inside the dishwasher at the time of the inspection. Please do not use the dishwasher until it has been repaired and is sanitizing at 71C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light cover was missing in the kitchen above the egg station. Please install a light cover or ensure the light bulbs are made of plastic tubing to prevent contamination in the event of a light bulb break.