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Compass Group # 82410 - UNB Tim Hortons

SUB, UNB 21 Pacey Drive, Fredericton NB E3B 5A3 · Food Premises

Inspection summary

Compass Group # 82410 - UNB Tim Hortons has been inspected 3 times by New Brunswick Department of Health (Health Protection Branch) since September 10, 2024. The most recent inspection, on April 10, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on April 10, 2026. For example: Manual Dishwashing

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on January 23, 2025. For example: Refrigerated Storage (Methods)

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 23, 2025. For example: Holding Methods

About this data

These results come from New Brunswick Department of Health (Health Protection Branch), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Routine Inspection

    1 infraction

    • Manual Dishwashing
      • Where necessary, there shall be adequate space for pre-flushing and scraping and be in such a location as to avoid the contamination of clean equipment/utensils.
  2. Routine Inspection

    2 infractions

    • Refrigerated Storage (Methods)
      • Refrigerators shall be of impervious material and of sound and tight construction and kept in good repair.
    • Holding Methods
      • Potentially hazardous foods shall be held at 4°C (40°F) or less or at 60°C (140°F) or above until served.
  3. Routine Inspection

    0 infractions

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