Tim Hortons
756 St Clair Rd, Chatham ON N7M 5J7 · Restaurant
32 inspections
- Required
0 infractions
- Required
1 infraction
- General housekeeping is satisfactory s. 7(1)e, f
- Maintain the premises in a clean and sanitary condition
- General housekeeping is satisfactory s. 7(1)e, f
- Required
0 infractions
- Required
0 infractions
- Follow-up
1 infraction
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure floors are kept clean and in good repair
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
4 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
- Premises is adequately protected against the entry and harbourage of pests s. 13
- Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
- Single-service containers and articles are protected from contamination s. 7(1)h
- Ensure single-service containers and articles are kept in such a manner and place as to prevent contamination
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
1 infraction
- Premises is provided with a supply of potable water adequate for the operation of the premises s. 7(3)a, b
- Required
0 infractions
- Follow-up
0 infractions
- Complaint
1 infraction
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Equip sanitary facilities with a constant supply of hot and cold running water
- Sanitary facilities are kept sanitary, properly equipped, and in good repair s. 25
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- General housekeeping is satisfactory s. 7(1)e, f
- Required
0 infractions
- Follow-up
0 infractions
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
3 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
- Ensure hand washing stations are used only for employee hand washing.
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition. s. 16, 21, 22.
- Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating. s. 27(1) b
- Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating.
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
- Follow-up
0 infractions
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards.
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
- Ensure hand washing stations are used only for employee hand washing.
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition. s. 16, 21, 22.
- Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
- Required
1 infraction
- Proper storage of clean utensils (including single service utensils) s.81
- Protect single-service utensils from contamination
- Proper storage of clean utensils (including single service utensils) s.81
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure floors are kept clean and in good repair
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Required
1 infraction
- Proper storage of clean utensils (including single service utensils) s.81
- Store utensils in manner preventing contamination
- Proper storage of clean utensils (including single service utensils) s.81
- Required
1 infraction
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide soap in a dispenser at hand basin in the food preparation area
- Hand washing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Required
0 infractions
- Required
1 infraction
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Wash, rinse and sanitize equipment / utensils after each use or as often as necessary
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Required
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
2 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Cover all food in storage
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Maintain refridgeration unit in a clean & sanitary manner
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Follow-up
0 infractions
- Required
3 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Cover all food in storage
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Remove ice build up from freezer units
- Maintain refridgeration unit in a clean & sanitary manner
- Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
- Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
2 infractions
- Dipper well with running water s.59(f)
- Provide a dipper well with potable running water
- Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
- Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
- Dipper well with running water s.59(f)
- Required
0 infractions