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Tim Hortons 7548

303 - 2525 Woodview Drive SW Calgary AB T2W 4N4 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring 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)?
      • High temp dishwasher measured at 62.9*C. - Operator was instructed to sanitize dishes in 200 ppm QUATS sanitizer for 2 minutes after washing dishes in the dishwasher until diswasher is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak was observed at the bottom of the dishwasher. **Please repair.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one sandwich cooler was 10 C and internal temperatures of perishable foods stored in inserts of this cooler were: sliced turkey at 10 C, sliced cheese at 10 C, cream cheese 9.7C.Internal temperature of sliced cheese stored in the bottom part of this cooler was 9.2 C.Requirements:- Do not store any perishable food in this cooler until temperature is maintained at 4C or less.- Move all perishable foods to other cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were provided at hand washing sink located in beverage prep area.Requirement: Provide paper towels at this hand washing sink.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of sausage patties stored in the warmer at the front was 44.3C, egg patties at the front 55C, hash brown at the front at 41 C.Requirement:- Ensure that perishable foods under hot holding are stored at 60C and higher.-Sausage patties at 44.3C, egg patties at 55C and hash brown at 41 C were discarded.