Tim Horton's

Observed failure to properly hold hold food items (hashbrowns 115F). COS: PIC Discarded the food item. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

observed the handwashing sink storing a container used for the filter for coffee. COS: Filter container was removed from handwashing sink.

A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

Observed quat chemical sanitizer under the concentration requirements during the time of the inspection. Quat sanitizer must be between 200-300ppm. Chlorine rang is 50 - 100ppm CA: provided PIC with approved infographic on how to sanitize with the use of chlorine until ecolab is able to come out and fix the system. PIC replaced chemical sanitizer. Currently at 400ppm. Advised PIC to test sanitizer solution before the usage of it on any surface or utensil chemical sanitizer must be between 200-300ppm with quat and 50 -100ppm for chlorine.

Observed failure to post a valid food service permit. CA: Legal notice was issued and PIC was informed that the most current inspection report and permit shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away

Observed failure to maintain potentially hazardous foods at or below 41F. Observed raw shelled eggs and bacon in cooler in excess of 41F Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below PIC discarded food