Tim Hortons #2443 - Inspection Report

Inspection Information:

This facility was given a low hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
201	Critical Food contaminated or unfit for human consumption [s. 13] Observation: (CORRECTED DURING INSPECTION) Pink buttercream icing was found expired as indicated by the expiry sticker on the piping bag. The expiry date and time is 2020/Aug/05 7:58am. Food should be disposed once it passes the expiry date and time as required by Tim Hortons policies. Corrective Action: Buttercream icing along with the piping bag was disposed immediately. Please check food's expiry stickers regularly and dispose expired food promptly to follow Tim Hortons policies and protect food safety.
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) The cream cooler beside the drive-thru window was found at 5.7°C and it didn't cool down after the operator made adjustment. The operator checked the cooler around 2 hours ago and stated it was below 4°C at that time. Cream as potentially hazardous food should always be kept at 4°C or below and should be disposed if it is held above 4°C for more than 2 hours. Corrective Action: Two cream bags in the malfunctioned cooler were disposed immediately. The staff was told by the operator to use cream from another cream cooler in the good working order temporarily. As instructed by the operator, a spare cream cooler will replace the malfunctioned one. Please ensure the cream cooler is able to reach 4°C or below before putting in cool cream bags and is able to maintain cream bags at 4°C or below.
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: (CORRECTED DURING INSPECTION) Three spatulas and one syrup bottle were found on the counter top before the hand washing sink. Their presence hinders staff's accessibility to the hand washing sink and utensils and/or items stored beside can be cross-contaminated by water splash. Corrective Action: Spatulas and syrup bottle were removed from the hand washing station immediately and staff was reminded by the operator that the hand washing station should be free of any items and is designated for hand washing.