Tim Hortons

Breaded chicken observed being improperly hot held at 50C internal temperature as per PHI calibrated prob thermometer. Corrected during inspection. PHI directed Manager onsite to reheat the chicken to 74C and hot hold at 60C or hotter. , , Action Required:, Keep hot foods hot (6OC or hotter) and cold foods cold (4C or colder) to prevent rapid and progressive growth of pathogenic bacteria., , Resources:, , , , Coolers and freezer were maintaining 4C or colder and 0C or colder respectively as per PHI’s infrared thermometer., , Functional probe thermometers available onsite at the time of inspection.