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Tim Hortons 5264

979 64 Avenue NE Calgary AB T2E 7Z4 · Food - General

4 inspections

  1. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich cooler was turned off by accident. Perishable foods were measured as follows.- shredded cheese 11.3C- cream cheese 11C- shredded parmesan cheese 13.8C- sliced cheese 12.3CPerishable foods were discarded. The cooler was turned back on and had an ambient temperature between 3-4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Drip trays were found in the hand sink at the beverage station.Drip trays were removed from the hand sink during the inspection.
    • 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 baseboard tile was missing in the area where janitorial equipment was stored.Install baseboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • January 22, 2025Cracked tiles were observed located in the dish pit underneath and in front of the dishwasher. Cracked tiles collect contaminants and food debris and are difficult to clean and sanitize.Repair or replace the cracked tiles in the areas indicated.November 5, 20251) There was a small crack by the floor drain in front of the dishwasher.2) The cleanout cover under the three-compartment sink was not leveled with the floor.Repair the floor so that it is smooth, non-absorbent to moisture and easy to clean. It must be in good condition so that it does not accumulate debris or moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The blue line connected to the filter for the espresso machine was leaking.Repair the equipment to stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Boxes were stored in front of the electrical panel. Unused food equipment such as a panini grill was stored on the floor in the same area.Store spare equipment off the floor. Ensure all areas are accessible for cleaning and pest control services.2) The drainage pipe by the water heater was diverted to the floor, causing water to accumulate on the floor.The drainage pipe was re-diverted to the floor drain. Clean the floor.3) There was debris on top of the dishwasher and under the ice machine.Clean the surfaces noted above including hard-to-reach areas.
  2. Monitoring 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?
      • An insert of bacon and an insert of maple bacon, both past their "use by" time, were observed on the cookline. Guidelines and procedures set by the company are used to prevent improper food handling and temperature abuse. ***The operator promptly discarded the inserts of bacon.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An insert of leftover rice and beans were observed in the microwave located by the sandwich coolers. The rice was tested using a probe thermometer and read 38C. Food must be held at temperatures outside the danger zone (4C–60C), specifically above 60C, to inhibit the growth of harmful bacteria. When the operator was asked what time the rice was reheated, the operator informed the inspector that the insert was forgotten in the microwave.***The operator promptly discarded the insert of rice and beans.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked tiles were observed located in the dish pit underneath and in front of the dishwasher. Cracked tiles collect contaminants and food debris and are difficult to clean and sanitize.***Please repair or replace the cracked tiles in the areas indicated.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Storage area in the back were observed to be disorganized with unused food equipment on the floor, left over scraps of wood, a bag of empty bottles, cleaning equipment, and take out containers.***Please remove the items and clean and sanitize the indicated area. Reorganize the items onto the wire rack and discard unwanted items so hard to reach areas are easily accessible for cleaning and sanitizing.2) The following hard to reach areas were observed to be greasy and covered with dirt and food debris, including, but not limited to:- Underneath rack and rolls- Underneath and around counters and workstations- The floors, and hard to reach areas under and behind the kitchen equipment- Underneath the dishwasher***Please clean and sanitize the indicated areas.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 100-ppm. The staff/manager was instructed to create a new sanitizer solution. The inspector informed the staff/manager that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk and cream leftovers were stored at room temperature inside cups. The manager mentioned that they were just dispensed by mistake and to be discarded. The inspector informed the manager to not store any high-risk food in room temperature and discard items immediately if not needed; otherwise, please ensure to store all high-risk food, such as cream and milk, in refrigeration at a temperature of 4 degrees Celsius or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A used roll of paper towel was placed on top of the paper towel dispenser at the handwashing station. The inspector informed the manager that all paper towels by the handwashing station be placed in proper dispensers to promote proper hand hygiene, and to prevent the unused portion of the roll from contamination. The roll was removed.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Multiple fruit flies were found in the back mop/janitorial room. Staff indicated that they had already addressed the issue with. Please address issue by taking measures to eliminate the flies. Dripping tap and standing water in the immediate area are likely causing the problem. Pest control company may also need to be consulted. **OUTSTANDING (2024-03-05). No live flies noted during the inspection, but dead flies were noted at the back storage area behind the shelving unit by the mop room. Please remove all dead flies from the facility to fully address this deficiency.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the staff/manager that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.