TIM HORTONS #9305

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Inspection history

1. Jul 2, 2026

   ✓

2. Jun 15, 2026

   ✕
   1 violation

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

3. Jun 10, 2026

   ✕
   5 violations

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • 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)
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Non food contact surfaces of equipment not clean
   • Insects, rodents present

4. Nov 6, 2025

   ✓
   1 violation

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

5. Oct 1, 2025

   ✓

6. Jul 11, 2025

   ✓
   1 violation

   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

7. Jun 10, 2025

   ✓
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

8. May 12, 2025

   ✓
   1 violation

   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

9. Oct 16, 2024

   ✓
   1 violation

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

10. Oct 19, 2023

    ✓
    3 violations

    • Non food contact surfaces of equipment not clean
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • 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)

11. Oct 14, 2022

    ✕
    2 violations

    • Critical:Food from unapproved source, spoiled, adulterated on premises.
    • Non food contact surfaces of equipment not clean

12. Oct 1, 2021

    ✓
    1 violation

    • Improper storage of cleaning equipment, linens, laundry unacceptable

13. Oct 30, 2020

    ✓
    2 violations

    • Single service items reused, improperly stored, dispensed, not used when required
    • In use food dispensing utensils improperly stored

14. Oct 21, 2019

    ✓
    2 violations

    • Single service items reused, improperly stored, dispensed, not used when required
    • Insects, rodents present

15. Oct 9, 2018

    ✓

16. Nov 3, 2017

    ✓

17. Oct 23, 2017

    ✕
    6 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Insects, rodents present
    • 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)

18. Nov 7, 2016

    ✓

19. Oct 12, 2016

    ✕
    7 violations

    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Insects, rodents present
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • In use food dispensing utensils improperly stored

20. Oct 30, 2015

    ✓

21. Oct 13, 2015

    ✕
    3 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non food contact surfaces of equipment not clean
    • 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.

22. Jan 5, 2015

    ✓

23. Dec 22, 2014

    ✓
    5 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)
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non food contact surfaces of equipment not clean
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

24. Dec 8, 2014

    ✓
    6 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • 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)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Non food contact surfaces of equipment not clean

25. Nov 20, 2014

    ✓
    3 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • 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)