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Tim Hortons 8365

14111 28 Avenue SW Edmonton AB T6W 4H2 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No time label was present on the container of cooked bacon that was held out at room temperature. A maximum 6 hour hold time is to be followed.- Corrected. Ensure time labelling/record keeping is being maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of dried food spills noted on the drip tray and area of the French Vanilla machine. - Cleaning was completed at the time of inspection
  2. Demand Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No time label was present on the flat of raw eggs that was held out at room temperature. A maximum 1 hour hold time is to be followed.- Corrected. Ensure time labelling/record keeping is being maintained.
  3. Demand Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No time label present on a container of cooked bacon stored at room temperature. Corrected
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Black buildup noted on one area of a wall in the walk-in cooler. Corrected
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal beverages stored on a shelf above a food prep table by the ice machine.- All staff personal belongings are to be stored away from food storage areas/food handling equipment/counters.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff inform that the high temperature dishwasher rinse temperature is not being checked on a daily basis to ensure the minimum 180F/82C is being achieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particle/grime buildup in areas of the kitchen in corners, along cupboard edges, under the dishwasher.- Requires cleaning.