TIM HORTONS
75 STARRS, YARMOUTH · Food Establishment
7 inspections
- Inspection
2 infractions
- 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;
- In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must ensure handwash stations remain unobstructed at all times.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Ensure that all staff are trained to recognize if the sanitizer dispensers are actually dispensing sanitizer.
- 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;
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Ensure that dishes are sanitized in accordance with Section 4.2.5 of the NS Food Retail and Food Services Code. Service the mechanical heat sanitizing dishwasher so that it achieves 71C at the plates during the sanitizing rinse, or else produce an operator manual indicating that the lower temperature of 63.8C detected at the plates is acceptable. Manually sanitize the dishes until the unit is demonstrated to be operating safely.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
1 infraction
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Ensure that dishes are sanitized in accordance with Section 4.2.5 of the NS Food Retail and Food Services Code. Service the mechanical heat sanitizing dishwasher so that it achieves 71C at the plates during the sanitizing rinse, or else produce an operator manual indicating that the lower temperature of 63.8C detected at the plates is acceptable. Manually sanitize the dishes until the unit is demonstrated to be operating safely.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
1 infraction
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Ensure that dishes are sanitized in accordance with Section 4.2.5 of the NS Food Retail and Food Services Code. Service the mechanical heat sanitizing dishwasher so that it achieves 71C at the plates during the sanitizing rinse, or else produce an operator manual indicating that the lower temperature of 63.8C detected at the plates is acceptable. Manually sanitize the dishes until the unit is demonstrated to be operating safely.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
3 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Ensure that dishes are sanitized in accordance with Section 4.2.5 of the NS Food Retail and Food Services Code. Service the mechanical heat sanitizing dishwasher so that it achieves 71C at the plates during the sanitizing rinse, or else produce an operator manual indicating that the lower temperature of 63.8C detected at the plates is acceptable. Manually sanitize the dishes until the unit is demonstrated to be operating safely.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Ensure that the ice machine is cleaned and sanitized at a frequency to prevent visible mold growth.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Ensure that sanitizer buckets are refilled at a frequency to prevent concentration drop.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;