Tim Hortons
8030 167 Avenue NW Edmonton AB T5Z 0E5 · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT chemical test strips were water damaged, expired and a color/concentration chart was missing. Corrected during inspection. Damaged an expired test strips replaced with valid ones October 1,2026.Action Required:Ensure chemical test strips are not expired, water damaged and a color/concentration chart is in place to accurately verify the concentration of your chemical sanitizer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed an ice scoop stored in an unsanitary manner on top of an ice cap bag store inside, the ice scoop storage container. Corrected during inspection. PHI directed Manage on site to remove both ice scoop and ice cap bag from the ice scoop storage container, wash and sanitize the ice scoop storage container.Action Required:Do not reuse single-use, disposable utensils. Do not use bowls as scoops and do not store utensils in direct contact with bulk food, to reduce the risk of cross contamination. Store utensils in a sanitary manner.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of food debris is observed in areas which are difficult to reach such as beneath the back shelving units, beside the sugar storage container and behind the ice machine. Ensure the indicated areas are cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of food debris in hard-to-reach areas were observed throughout the kitchen and front service areas. ** Conduct deep cleaning of the areas listed above.
- 23. Is the facility maintained in a clean and sanitary condition?