#B8-583 KING ST N, WATERLOO ON
Réussi conditionnel
8 infractions relevées lors de la dernière inspection.
Source : Region of Waterloo Public Health
17 mars 2026
Ce résumé est généré par IA et peut contenir des erreurs.
Les articles multi-usages, ustensiles et surfaces en contact avec les aliments doivent être nettoyés et désinfectés après chaque utilisation et chaque fois qu'ils pourraient avoir été contaminés.
Les planchers, les murs et les plafonds de la cuisine doivent être nettoyés et réparés, en accordant une attention particulière aux zones autour et sous l'équipement, les comptoirs et les plinthes.
Le restaurant doit avoir un lavabo dédié au lavage des mains pour les employés qui manipulent les aliments, facilement accessible et non obstrué.
Le restaurant doit fournir un lavabo dans la zone de préparation des aliments avec du savon en distributeur et des essuie-mains, ainsi que de l'eau chaude et froide courante.
L'équipement, les ustensiles et les surfaces qui entrent en contact avec les aliments doivent être nettoyés et désinfectés régulièrement.
Le système de ventilation du restaurant doit être nettoyé en profondeur pour éliminer correctement les odeurs de cuisine, les vapeurs et la chaleur.
Le restaurant doit empêcher les parasites comme les insectes et les rongeurs d'entrer dans le bâtiment et d'y vivre, et doit contacter une entreprise de lutte antiparasitaire agréée si un traitement est nécessaire.
Le restaurant doit maintenir les chiffons et les serviettes propres et en bon état, et les conserver dans une solution de désinfection quand ils ne sont pas utilisés.
Ce dossier provient de Region of Waterloo Public Health. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
TIM HORTONS
Ce restaurant a été inspecté 7 fois depuis le 22 août 2024, avec 1 réussite, 6 résultats conditionnels et 1 fermeture au dossier.
8 infractions
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred / Clean and sanitize multi-service articles after each use and as often as necessary / Clean and sanitize food contact surfaces or equipment as often as necessary
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
Separate hand washing basin provided for food handlers / Ensure hand washing basin is unobstructed and accessible for hand washing
Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area / Provide hot and cold running water under pressure
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Contact licensed pest control operator for insect / rodent / pest treatment and control
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use / Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
1 infraction
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat
5 infractions
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees / Ensure hand washing basin is unobstructed and accessible for hand washing
Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area
6 infractions
Food protected from contamination or adulteration / Store food off the floor to prevent contamination
Food is held at 4°C (40°F) or less / Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
8 infractions
Food is held at 4°C (40°F) or less / Ensure all hazardous foods are stored at 4°C (40°F) or less
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating / Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair / Ensure walls are kept clean and in good repair
Aucune infraction
3 infractions
Food protected from contamination or adulteration / Cover all food in storage
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure ceilings are kept clean and in good repair / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles are of sound and tight construction / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
Cloths and towels maintained in clean, good repair and not used for other purposes / Ensure wiping cloths are kept in a sanitizing solution when not in use
Separate hand washing basin provided for food handlers / Hand washing station must be used only for hand washing of employees / Ensure hand washing basin is unobstructed and accessible for hand washing
Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained / Ensure equipment, utensils and or multi-service articles in good repair / Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
Ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke, or excessive heat / Ventilation system requires thorough cleaning
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times / Ensure wiping cloths are kept in a sanitizing solution when not in use