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Esso Hwy 10 & 99/Tim Hortons

9591 Ladner Trunk Rd, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Esso Hwy 10 & 99/Tim Hortons has been inspected 13 times by Fraser Health Authority since July 20, 2017. The most recent inspection, on April 9, 2025, found no infractions.

8 of 13 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on May 22, 2024. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on April 24, 2023. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

About this data

These results come from Fraser Health Authority, 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.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hot water faucet at hand washing sink is broken so that hot water is always dripping from this faucet. Do NOT turn off hot water as hot water is always needed for proper hand washing. If this is using too much hot water, then instruct staff to use an alternate sink for hand washing.
      • Corrective Action(s): Repair faucet as soon as possible. Notify Fraser Health when repaired.
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw eggs were left on the counter and measured to be 21 degrees C. When asked about the eggs, the supervisor claimed they are for disposal.
      • Corrective Action(s): The supervisor voluntarily discarded the eggs. Make sure that all perishable food items are kept under 4 degrees C. If it is kept above 4 degrees C, they must be used within 2 hours or discarded. It is important for employees to know how many eggs they will need in a specific time frame so that they are not subject to time-temperature abuse and need to be discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There was no sanitizer present at the time of inspection.
      • Corrective Action(s): Make sure that sanitizer buckets are filled with 200 ppm Quat sanitizer right in the morning and changed as needed. Do not only have it around for when the inspector comes in. It must be used by employees to clean food contact surfaces to avoid the spread of foodborne pathogens.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The main and only hand washing station in the kitchen area is not equipped with a soap dispenser. The supervisor claims that all employees walk to the back prep area to use the sink their for handwashing.
      • Corrective Action(s): Install a soap dispenser, and until this is done, put a soap bottle available for employees to use so they can adequately wash their hands. During busy times, employees will not walk all the way to the back to wash their hands, they will skip hand washing. Having a hand washing station close to their working positions will increase hand washing and stop the spread of foodborne pathogens, therefore preventing any customers from getting sick.
      • Correction Date: 1 month
      • Violation Score: 3
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Beyond sausage hot holding measured 50C
      • Corrective Action(s): All hot holding must be above 60C. Hot case was adjusted and measured above 60C after less than 10 minutes. Corrected, thank you. Please continue to monitor temperature with thermometer.
      • Violation Score: 5
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Milk/cream dispenser at main inside till is too warm
      • Corrective Action(s): Have milk/cream dispenser serviced, in the meantime, take this dispenser out of service and use the other dispensers.
      • Violation Score: 5
  11. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Knives in clean bin above sink have greasy handles. Visible food grime as well. Ensure all knives are scrubbed properly before sanitizing and storage. Discussed.
      • Corrective Action(s):
      • Violation Score: 5
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

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