Tim Hortons
8262 Highway 35/115 S, Orono ON L0B 1M0 · Food Safety Inspections
7 inspections
- Routine
1 infraction
- Floors clean and in good repair
- * Fail to ensure floor of food-handling room kept clean and in good repair
- Operator to ensure floors are kept clean and in good repair
- Floors clean and in good repair
- Re-Inspection
0 infractions
- Routine
1 infraction
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
- Hot water sanitizer must be at 82°C or greater for at least 10 seconds
- Operator to ensure utensils are manually sanitized after each mechanical wash cycle
- Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- Routine
0 infractions
- Routine
2 infractions
- Potentially hazardous food is held at 4°C (40°F) or lower
- * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
- Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
- Floors clean and in good repair
- * Fail to ensure floor of dishwashing area kept clean and in good repair
- * Fail to ensure floor of food-handling room kept clean and in good repair
- * Fail to ensure floors of food premise are kept clean and/or in good repair
- Operator to ensure floors are kept clean and in good repair
- Potentially hazardous food is held at 4°C (40°F) or lower
- Complaint
1 infraction
- Ceilings clean and in good repair
- * Fail to ensure ceiling of food premise kept clean and in good repair
- Operator to ensure ceiling of the food premise is maintained in a sanitary condition and in good repair
- Ceilings clean and in good repair
- Routine
2 infractions
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
- * Fail to provide mechanical dishwasher in good repair
- Hot water sanitizer must be at 82°C or greater for at least 10 seconds
- Adequate protection against the entrance of insects, vermin, and rodents
- * Evidence of pests observed
- Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer