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TIM HORTONS

645 HIGHWAY 1, MOUNT UNIACKE · Food Establishment

4 inspections

  1. Inspection

    1 infraction

    • 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;
      • Store the ice scoop in a clean, sanitary location to prevent contamination of the ice.
  2. Inspection

    3 infractions

    • 16(2) A person must not remove or alter a hold tag unless directed to do so by the inspector.
      • Ice machine must be service and provide service details to the Public Health Inspector for review.
    • 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;
      • Do not use the contaminated ice from the ice machine. Service the ice machine.
    • 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;
      • Store the ice scoop in a clean, sanitary location to prevent contamination of the ice.
  3. Inspection

    1 infraction

    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Refrigeration unit must maintain food at 4 degree Celsius or less. Service the sandwich unit.
  4. Inspection

    2 infractions

    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Refrigeration unit must maintain food at 4 degree Celsius or less. Service the sandwich unit.
    • 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.
      • In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less.