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TIM HORTONS

193 COMMERCIAL, BERWICK · Food Establishment

Official record from Nova Scotia →

Inspection summary

TIM HORTONS has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since February 6, 2025. The most recent inspection, on June 19, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on June 9, 2026. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY LOCATED & PROPERLY DESIGNED HANDWASHING FACILITIES.

  • 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 2 times across 2 separate inspections, most recently on June 9, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 3 times across 3 separate inspections, most recently on June 19, 2026. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.

About this data

These results come from Nova Scotia Environment and Climate Change (Food Safety Program), 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

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Correct leaking taps at front handwash sink. Clean staff washroom sink daily & as required. Air vents on top of sandwich prep. table still must be cleaned out to ensure proper air circulation.
  2. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY LOCATED & PROPERLY DESIGNED HANDWASHING FACILITIES.
      • Clean handwash sinks daily and as required. Correct leaking taps at front handwash sink. Provide hand drying in male public washroom of functional hot air dryer or single use paper toweling inside a working towel dispenser. Clean staff washroom sink daily and as required.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean all sinks daily & as required. Clean counters frequently. Clean exterior of countertop equipment. Clean under / behind equipment. Repair / replace dumpster cover so bin is verminproof.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Sandwich prep. table still not holding <= 4C / 40F in foods in all areas. Food products relocated to other working area. Operator must manage issue properly. Dairy dispenser not in use. Operator managing this issue properly.
  3. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY LOCATED & PROPERLY DESIGNED HANDWASHING FACILITIES.
      • Correct pressure / volume water supply issue at rear handwash sink. Front handwash sink must be dedicated use and sink and dispensers cleaned. Maintain the paper toweling inside of the paper towel dispenser in the staff washroom (corrected). Provide hand drying in male public washroom of functional hot air dryer or single use paper toweling inside a working towel dispenser. Correct function of sensor on faucet in female washroom so it operate properly and for > = 20 seconds with each activation.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Fix leaks at multiple sinks. Clean all sinks daily & as required. Cleaning required of counter, equipment and under / behind equipment and maintained at a frequency that maintains a sanitary condition. Repair / replace dumpster cover so bin is verminproof.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Sandwich prep. table not holding <= 4C / 40F in foods in all areas. Do not use areas not holding temperature & relocate foods. Have air vents cleaned and unit serviced / adjusted so holding <= 4C / 40F throughout. Operator to mange issue. One of the diary dispensers was not holding <= 4C / 40F in product. It was taken out of service & to be serviced / adjusted and holding <= 4C / 40F in product before reuse. Operator to manage issue.
  4. Inspection

    0 infractions

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