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Tim Hortons

153 Main Street, Exeter ON N0M 1S3 · Restaurant

Official record from Huron Perth →

Inspection summary

Tim Hortons has been inspected 7 times by Huron Perth Public Health since February 10, 2023. The most recent inspection, on July 6, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 4 separate inspections, most recently on July 2, 2026. For example: Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on July 2, 2026. For example: Floors are tight, smooth, non-absorbent and maintained clean and in good repair

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on June 29, 2026. For example: At least one certified food handler or supervisor on the premise during every hour the premise is operating

About this data

These results come from Huron Perth Public Health, 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

  1. Follow-up

    0 infractions

  2. Follow-up

    4 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
      • Food premise not maintained with floors in good repair in food-handling room
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
      • Used food equipment not in good repair
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — fail to provide mechanical equipment with rinse water temperature thermometer
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
  3. Complaint

    6 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with clean floors in food-handling room
      • Food premise not maintained with floors in good repair in food-handling room
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized and suitable for intended purpose
      • Used food equipment not in good repair
    • Garbage and wastes, including liquid, are collected, and removed as often as necessary
      • Failed to remove garbage/waste when necessary to maintain sanitary condition
    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — fail to provide mechanical equipment with rinse water temperature thermometer
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  4. Required

    3 infractions

    • Mechanical dishwashers constructed, designed and maintained properly
      • Operated food premise — mechanical equipment not maintained to maintain wash water between 60°C and 71°C
      • Operated food premise — mechanical equipment not maintained to maintain rinse water at 82°C
    • Sanitary facilities are kept sanitary, properly equipped and in good repair
      • Operated food premise — fail to keep sanitary facility sanitary
    • Food handler washes hands as necessary to prevent contamination of food or food areas
  5. Follow-up

    0 infractions

  6. Required

    1 infraction

    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure equipment surface cleaned as necessary
      • Failed to ensure equipment surface sanitized as necessary
  7. Required

    0 infractions

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