Tim Hortons #1766
1840 Main Street, Moncton NB E1E 1H7 · Food Premises
Inspection summary
Tim Hortons #1766 has been inspected 4 times by New Brunswick Department of Health (Health Protection Branch) since July 12, 2024. The most recent inspection, on January 8, 2026, recorded 4 infractions.
2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.
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 5 times across 2 separate inspections, most recently on January 8, 2026. For example:
Storage of Potentially Hazardous Foods
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 January 8, 2026. For example:
Cleaning and Sanitizing
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.
4 inspections
- Routine Inspection
4 infractions
- Storage of Potentially Hazardous Foods
- All potentially hazardous foods shall be stored at or below 4°C (40°F) or at or above 60°C (140°F).
- Frozen Storage
- Freezers shall be kept in good repair, defrosted regularly, and kept clean.
- Refrigerated Storage (Temperature)
- Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
- Cleaning and Sanitizing
- Floors, walls and ceilings shall be kept clean and sanitary.
- Storage of Potentially Hazardous Foods
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Storage of Potentially Hazardous Foods
- All potentially hazardous foods shall be stored at or below 4°C (40°F) or at or above 60°C (140°F).
- Frozen Storage
- Freezers shall be kept in good repair, defrosted regularly, and kept clean.
- Storage of Potentially Hazardous Foods
- Routine Inspection
0 infractions
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