TIM HORTONS
85 OHIO, SHELBURNE · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Please repair the commercial dish washer on or before March 13, 2026.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
0 infractions
- Inspection
2 infractions
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Replace or repair your heat sanitizing dishwasher so that it achieves a heat sanitizing temperature of 71C at the plates and no longer leaks. Manually sanitize your dishes until the dishwasher is repaired. When using quaternary ammonium compounds to sanitize dishes, ensure that the sanitizer concentration is no greater than 200ppm (verify using test strips).
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition by storing foods and food packaging at least 6 inches off the floor.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.