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Tim Horton's - Keith Avenue

4603 Keith Avenue, Terrace, V8G 4K1 · Restaurant

7 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods in walk-in freezer were left uncovered and open to contamination. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
  2. Routine Inspection

    1 infraction

    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. No paper towel available at front hand washing station. Hand washing station by egg cooker is being used as a dump sink. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Observed potentially hazardous foods (chicken) at approximately 9.8°C stored inside broken cooler. Operator discarded chicken and other foods inside cooler. Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator to repair or replace refrigeration unit.
  5. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Observed potentially hazardous foods including crumbled sausage stored at approximately 17°C in drawers of line cooler. Operator discarded all food store inside cooler. Bottom drawer of line cooler also has a level gap in between the seal allowing outside air inside. Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator to service or replace unit to maintain temperature of 4°C or lower at all times.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand washing sink in kitchen by donut glazing area was broken at time of inspection. Dishwasher was broken at time of inspection as well. Other hand washing stations are available and operator is using 3 compartment sink method for washing dishes. The lack of a hand wash sink in the kitchen area can prevent proper hand hygiene.
      • Corrective Action: Operator to fix hand washing sink and either remove or fix dishwasher.
  6. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard was being used to line a wire rack shelf on which foods were being stored in the back storage room. Cardboard is not a suitable material for this purpose as it is not durable and cannot be easily cleaned.
      • Corrective Action: If shelves must be lined to facilitate food storage a suitable material must be used, such as ridged plastic sheets or corrugated plastic sheets.
  7. Routine Inspection

    0 infractions