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Tims Cafe

B - 4210 17 Avenue SE Calgary AB T2A 4L8 · Food - General

4 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rough Rubbermaid Totes were used to store flour or ingredients directly. Not sure if these totes are food grade. Use food grade containers for food storage.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No monitoring traps for insects.Provide monitoring traps for pest such as a glue board for insects monitoring and mechanical mouse traps for mouse monitoring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease and debris build-up on the milk crates.Clean or replace the milk crates.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Diatomaceous earth powder was sparked by the dishwasher.Please store diatomaceous earth powder in a container to keep the area clean. 2) Red plastic cover in the attached to the table with dirty tape and was torn along the edges. It hard to keep tape clean, remove the torn red plastic cover.3) Cardboard was used to line the kitchen shelf. Cardboard allows insects to hide.Remove cardboard and clean the shelf when it gets dirty.4) No cleaning scheduleProvide a cleaning schedule.5) No charts for coolers, freezers, dishwasher and food surface sanitizer. check and record temperatures of coolers, freezers and dishwasher and food surface sanitizer concentration.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rough Rubbermaid Totes were used to store flour or ingredients directly. Not sure if these totes are food grade. Use food grade containers for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Kitchen stand -up cooler was measured at 6.0 degrees C. Monitor cooler and ensure temperature comes down to 4.0 degrees C or below. 2) Eggs were left out during service.Store eggs at 7.0 degrees C or below or Use time as a control by leave them out for one hour and then throw them out. 3) Lactantia Creamers were stored at room temperature. Label stated, " keep refrigerated".Store cold perishable food at 4.0 degrees C or below. 4) Front display cooler was measured at 6.0 degrees C.Monitor cooler and ensure temperature comes down to 4.0 degrees C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips.Provide sanitizer test strips and test daily.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No monitoring traps for pest. Provide monitoring traps for pest such as a glue board for insects monitoring and mechanical mouse traps for mouse monitoring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dough sheeter machine next the deep fryer was covered with grease and stains.Clean or remove the dough sheeter machine.2) Cutting boards were stored on top of cardboard egg cartons. Do not store any food item on egg cartons.3) Grease and debris build-up on the milk crates.Clean or replace the milk crates. 4) Grease build-up on the dough mixer buttons and proofer door. Clean the dough mixer buttons and proofer door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Diatomaceous earth powder was sparked by the dishwasher.Please store diatomaceous earth powder in a container to keep the area clean. 2) Red plastic cover in the attached to the table with dirty tape and was torn along the edges. It hard to keep tape clean, remove the torn red plastic cover.3) Cardboard was used to line the kitchen shelf.Remove cardboard and clean the shelf when it gets dirty.4) No cleaning scheduleProvide a cleaning schedule.5) No charts for coolers, freezers, dishwasher and food surface sanitizer. check and record temperatures of coolers, freezers and dishwasher and food surface sanitizer concentration.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer available at the facility was not functional and unable to turn on.- Ensure working thermometer is available to check temperatures regularly.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were noted in the back kitchen near the dough machine and besides the shelving unit. - Operator is to ensure to remove droppings using appropriate methods and thoroughly clean all the areas.- Make sure to maintain pest control records on-site at all times.
  4. Monitoring Inspection

    0 infractions