Tim Hortons
130 Main St, Sussex NB E4E 3E5 · Food Premises
Inspection summary
Tim Hortons has been inspected 7 times by New Brunswick Department of Health (Health Protection Branch) since February 20, 2024. The most recent inspection, on September 16, 2026, found no infractions.
5 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.
The last 3 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 2 times across 2 separate inspections, most recently on February 24, 2025. For example:
Food Contact Surfaces
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on August 21, 2024. For example:
Detergents and Chemical Use and Storage
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 February 24, 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.
7 inspections
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- 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.
- Food Contact Surfaces
- Food contact surfaces, equipment and utensils shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
- Holding Methods
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Manual Dishwashing
- The facility shall be provided with sufficient sinks to carry out an effective cleaning and sanitizing of equipment and utensils.
- Detergents and Chemical Use and Storage
- Only sanitizers suitable for use on food contact surfaces shall be used on those surfaces.
- Manual Dishwashing
- Routine Inspection
0 infractions
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