Tim Hortons
60 McNaughton Avenue, Wallaceburg ON N8A 1R9 · Restaurant
30 inspections
- Required
3 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
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- The ventilation system requires thorough cleaning
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Equip facility with toilet paper
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
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
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
1 infraction
- 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.
- Food is held at 4°C (40°F) or less. s. 27(1) a
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Follow-up
0 infractions
- Required
2 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure all surfaces are clean and maintained in good repair
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure floors are kept clean and in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Required
0 infractions
- Follow-up
1 infraction
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Required
8 infractions
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Food contact surfaces properly designed, constructed, installed and maintained s.18 / 19
- Ensure equipment / utensil(s) / dishware are readily cleanable and in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure refrigeration unit is maintained in good repair
- Maintain refridgeration unit in a clean & sanitary manner
- Manual dishwashing: Wash, rinse, sanitize technique s.74 / 75
- Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
- Frequency of garbage removal adequate to maintain the premises in a sanitary condition s.57
- Remove and store garbage as necessary to maintain sanitary conditions
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure ceilings are kept clean and in good repair
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
0 infractions
- Follow-up
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
4 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure all surfaces are clean and maintained in good repair
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
0 infractions