TIM HORTONS

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Inspection history

1. Oct 1, 2025

   ✓
   3 violations

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

2. Oct 30, 2024

   ✓

3. Oct 23, 2024

   ✕
   2 violations

   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • In use food dispensing utensils improperly stored

4. Oct 12, 2023

   ✓

5. Oct 24, 2022

   ✓
   1 violation

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

6. Oct 20, 2021

   ✓

7. Oct 27, 2020

   ✓
   2 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

8. Oct 29, 2019

   ✓

9. Oct 22, 2019

   ✕
   1 violation

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

10. Oct 17, 2018

    ✓
    3 violations

    • Single service items reused, improperly stored, dispensed, not used when required
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

11. Oct 10, 2017

    ✓
    3 violations

    • Insects, rodents present
    • In use food dispensing utensils improperly stored
    • Wiping cloths dirty, not stored properly in sanitizing solutions

12. Oct 6, 2016

    ✓

13. Dec 2, 2015

    ✓

14. Nov 23, 2015

    ✕
    2 violations

    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • In use food dispensing utensils improperly stored

15. Oct 16, 2015

    ✕
    2 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

16. Oct 8, 2014

    ✕
    2 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

17. Mar 17, 2014

    ✕
    1 violation

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

18. Oct 25, 2013

    ✕
    4 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Critical:Other potentially hazardous foods requiring cooking are not heated to 140�F or above.
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • 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)