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Tim Hortons #1727

1255 Sumas Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Tim Hortons #1727 has been inspected 18 times by Fraser Health Authority since December 17, 2012. The most recent inspection, on April 22, 2026, found no infractions.

13 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 4 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 2 separate inspections, most recently on October 4, 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 once on February 5, 2024. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 19, 2021. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 2, 2020. For example: 304 - Premises not free of pests [s. 26(a)]

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.

18 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • sanitizer dispenser not dispensing adequate/required concentration
      • air bubble on the line and nozzle may be clogged
      • sanitizer solution from dispenser measured 50 ppm - manually adjusted by adding
      • concentrated chemical and checking with test strip to obtain proper concentration 200 ppm
      • Corrective Action(s):
      • service sanitizer dispenser to ensure is working properly
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Second hot holding unit had container of chilli; temperature was at 51-53 deg C
      • Label on the container: made at 8:59 AM and good until 9 PM; this was back up chilli
      • Adjustment knob was missing on this unit.
      • Corrective Action(s):
      • Discard food item as it was kept below 60 deg C for more than 4 hours.
      • Violation Score: 5
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Stirring spoon stored in container with ice was too close to the hand sink.
      • Corrective Action(s): Find another area to store this, away from the hand sink.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: An open wall tile was created when the egg station was installed.
      • Corrective Action(s): Close off this open part of the wall. Ensure material used is non-porous and washable.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • Some ants were observed in the back cooking area.
      • Some food debris were noted in the back baseboarding and underneath dishwasher as well as in between line cooler and counter in the drive-thru area.
      • Corrective Action(s):
      • Inform pest control of ant issue so they can address the issue. Also, it is important to clean in areas that are hard to reach and not easily visible (underneath and between equipment) to remove food debris. Sanitation and pest control monitoring helps in controlling pests in premises.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Dishwasher final rinse temperature checked multiple times.
      • Dishwasher final rinse temperature was ranging fro 68 deg C to 71.5 deg C.
      • Corrective Action(s):
      • Final rinse temperature must be consistent with minimum 71 deg C. It is best to set the final rinse temperature higher (at 74 deg C). Service dishwasher to ensure that it is in good working order with final rinse consisten to 71 deg C or hotter.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop found inside the ice machine and ice scoop at the front counter not stored properly.
      • Corrective Action(s): Ice scoops washed and sanitized and placed in proper storage containers.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink beside the front entrance to the back was clogged up.
      • Corrective Action(s): Maintenance was on-site at time of inspection fixing the the clogged sink.
      • Violation Score: 3
  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    0 infractions

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