TIM HORTONS

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Inspection history

1. Feb 13, 2026

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

2. Dec 5, 2025

   ✓
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

3. Dec 30, 2024

   ✓
   1 violation

   • Miscellaneous, Economic Violation, Choking Poster, Training.

4. Dec 29, 2023

   ✓

5. Dec 6, 2022

   ✓
   1 violation

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

6. Dec 16, 2021

   ✓
   2 violations

   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

7. Dec 19, 2020

   ✓

8. Dec 27, 2019

   ✓

9. Dec 19, 2019

   ✕
   4 violations

   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

10. Nov 14, 2019

    ✓
    1 violation

    • Pesticide application not supervised by a certified applicator

11. Dec 18, 2018

    ✓
    1 violation

    • In use food dispensing utensils improperly stored

12. Nov 28, 2018

    ✕
    5 violations

    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical:Food from unapproved source, spoiled, adulterated on premises.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

13. Dec 26, 2017

    ✓

14. Dec 5, 2017

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

15. Nov 22, 2017

    ✕
    3 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • In use food dispensing utensils improperly stored

16. Dec 6, 2016

    ✓

17. Nov 3, 2016

    ✕
    2 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

18. Jan 7, 2016

    ✓

19. Nov 25, 2015

    ✕
    8 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • In use food dispensing utensils improperly stored
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

20. Nov 18, 2014

    ✓
    3 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

21. May 15, 2014

    ✓
    2 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

22. Nov 27, 2013

    ✓
    1 violation

    • Miscellaneous, Economic Violation, Choking Poster, Training.

23. Nov 26, 2013

    ✕
    3 violations

    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical:Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination

24. Apr 16, 2013

    ✓
    2 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

25. Nov 5, 2012

    ✓
    5 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • In use food dispensing utensils improperly stored
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)