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Tim Hortons

6510 Country Hills Boulevard NW Calgary AB T3G 4R8 · Food - General

4 inspections

  1. Monitoring Inspection

    2 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?
      • Food items, including but not limited to chicken patties, hash browns, potato wedges, and rice, were observed in the hot holding unit beyond their designated holding/discard times as indicated on the labeling. Operator voluntarily discarded food items.- Ensure food items in hot holding are accurately time-labeled and actively monitored. Any food exceeding its established holding or discard time must be discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Inadequate protection of foods observed on the donut rack. There was no cover and foods were left open. - Cover the foods to prevent cross contamination.
  2. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inadequate protection of foods observed on the donut rack. There was no cover and foods were left open. Cover the foods to prevent cross contamination.
    • 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?
      • 1) There were lots of flies present at the facility. There were inadequate measures in place to control the presence of flies 2) The back door was left open for extended periods at the time of inspection. A large gap was also observed alongside the bottom of the back exit door. - Additional measured must be Implemented immediately such as fly strips and fly lighting to reduce the number of flies within the facility. - Ensure the door back exit door is shut at all times when actively not being used. - Seal the gap at the back exit door to prevent the entry of pests into the facility.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the prep cooler,The cheese slices in the insert were measured at 8 degrees C at the top.It was also observed that the cheese slices were stored above the insert fill line.The cheese slices were placed inside the cooler by the operator.-Ensure that the perishable foods are stored at 4 degrees C or below under refrigeration.-Please do not store perishable foods above the insert fill line.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap of the hand sink at the back of the kitchen was leaking. -Repair/replace/fix the hand sink at the back.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Coffee spill was observed under a rack in the walk-in freezer.-Clean the coffee spill.
  4. Monitoring Inspection

    3 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?
      • Container of eggs was left out at room temperature without temperature control. Eggs were measured at 21 degrees C. and no time tracking of the eggs was done.Discarded the eggsFollow the approved time as a public health control procedure or store eggs at 7 degrees C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small or rice was left out at room temperature without temperature control. Rice was measured at 40 degrees C.Discarded the rice.Store perishable foods at 4 degrees C. or below or at 60 degrees C or higher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime and debris build-up on equipment legs and wheels, on the baseboards and on the floor's hard to reach areas in the back.Clean these areas. Provide a cleaning schedule and ensure it is followed.