Tim Hortons 7515
325 Gregg Avenue Hinton AB T7V 2A7 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The small ice machine located at the front-of-house has been repaired using tape applied along the upper exterior edges of the ice bin door frame.- Repairing food‑contact equipment with tape is not acceptable, as tape is not durable, smooth, or easily cleanable. - The director reported that a new ice machine will be ordered immediately for replacement.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature mechanical dishwasher rinse temperature was at 66C. We ran the dishwasher 3 times to confirm the result. March 4: The high temperature mechanical dishwasher rinse temperature was at 51C. We ran the dishwasher 3 times to confirm the result. - Advised the manager to wash and sanitize dishes manually in the 3-compartment sink until the dishwasher is repaired and the rinse temperature reaches above 71C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. The high temperature mechanical dishwasher rinse temperature was at 66C. We ran the dishwasher 3 times to confirm the result. - Advised the manager to sanitize dishes manually in the dish sink until the dishwasher is repaired and the rinse temperature reaches above 71C.2. The hot water temperature at the 3-compartment sink was at 38C.- The hot water temperature must be at least 45C (110F) to properly wash and rinse dishes. - The manager contacted a plumber during the inspection, and a plumber was onsite to investigate the hot water system.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water temperature is not adequate at the following three hand sinks: very front-of-house sink: 13C; sink next to the steeped tea machine: 28C; and sink next to the dishwasher: 7C. The hot water temperature must be warm enough (30C or warmer) for effective handwashing. The hand sink next to the dark roast coffee machine measured 38C, which is warm enough for handwashing. - The manager contacted a plumber during the inspection, and a plumber was onsite to investigate the hot water system. - Advised the manager to have food handlers wash hands at the sink next to the dark roast coffee machine (38C) and at the 3-compartment sink until the hot water system is investigated and adequate water temperature is restored.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Observed that the handwashing station in the men's washroom was not supplied with hot water. Supervisor advised the hot water plumbing system was scheduled for maintenance.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Demand Inspection
1 infraction
- 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?
- - Many flies were observed flying around in the restaurant - mainly in the 3-compartment sink area and on the wall where a sticky fly trap is placed. Please ensure that the facility is free from pests including flies. ** AB Food Regulation Section 21(1) states "a commercial food establishment must be kept free of pests and of conditions that lead to the harbouring or breeding of pests". As per the AB Food Regulation Section 1(ff), pest means "rodents, cockroaches, flies or other insects or other vermin".
- 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?