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TIM HORTONS EXPRESS

320 BRIDGE, PLYMOUTH · Food Establishment

2 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • - Cleaning required for back of house by sinks and grease trap, and under display case. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. and grease trap, and under display case. Quats sanitizer in pails measured at 0PPM. New solution set up during inspection.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less Sandwich cooler measured at 10C during inspection. Temp logs available and showing cooler was ok earlier though. Operator advise cooler is open often because it is used for drive thru. Milk and other dairy products moved to working cooler immediately. Adjust cooler temperature and monitor cooler to ensure able to maintain a temp of or below 4C (40F).