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TIM HORTONS

65 WEAVER, PICTOU · Food Establishment

5 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;
      • Designate a separate food prep area and separate utensils/equipment to handle allergen containing foods or clean/sanitized surfaces and equipment in between.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Seal or paint the bare wood under the first sink (upon entry to area behind main counter) with materials that are smooth, impervious to moisture, and easy to clean. Fix / seal the wall hole under the three basins sink next to the grease trap. Install / replace the missing ceiling tile just outside of the staff washroom. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
  4. Inspection

    4 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • Deep cleaning and maintenance are required under all 3 sinks behind main service counter (very dirty under sink located upon entry to area behind counter). The plywood boards behind the waste bins are hiding the leaks and uncleanliness that’s going on in these areas. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris.
    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Seal or paint the bare wood under the first sink (upon entry to area behind main counter) with materials that are smooth, impervious to moisture, and easy to clean. Fix / seal the wall hole under the three basins sink next to the grease trap. Install / replace the missing ceiling tile just outside of the staff washroom. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Paper towel in dispenser is required at the handwashing station in kitchen. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Fix the water leaks under the sink that’s located opposite to the main counter (near the drive thru window). There is also a very foul odour coming from this area. The area needs to be properly cleaned. In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities.
  5. Inspection

    0 infractions