TIM HORTONS #120079 - 2025-03-14 | EOHU

Facility Information

Result	Compliance
Food contact surfaces washed/rinsed/sanitized after each use Ensure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces Provide a test kit to determine the concentration of the sanitizing agent	Not In Compliance
Manual dishwashing: Wash, rinse, sanitize technique Provide a test kit to determine the concentration of the sanitizing agent Sanitize utensils in a clean quaternary ammonium compound solution of not less than 200 parts per million at temperature not lower than 24°C (76°F) for at least 45 seconds	Not In Compliance
Proper use and storage of clean utensils (including single service utensils) Store utensils in manner preventing contamination	Not In Compliance
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are clean and maintained in good repair	Not In Compliance
Results of inspections posted Every operator of a food premise shall ensure that the results of any inspections conducted by a public health inspector are posted in accordance with the inspector’s request	Not In Compliance