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Tim Hortons #2123

4114 15th Avenue, Prince George, V2M 1V8 · Restaurant

Official record from Northern Health →

Inspection summary

Tim Hortons #2123 has been inspected 4 times by Northern Health Authority since April 4, 2022. The most recent inspection, on May 14, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 November 23, 2023. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 May 14, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on November 20, 2023. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 April 4, 2022. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 2 times across 2 separate inspections, most recently on May 14, 2025. For example: 312 - Items not required for food premises operation being stored on the premises [s. 18]

About this data

These results come from Northern 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.

4 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Staff food was observed stored together with food intended for the public consumption in the walk-in cooler adjacent to the dishwashing sink. (Public health significance)- Storing staff lunch bags with food intended for public consumption increases the risk of cross-contamination, allergen exposure, and accidental mix-up of food items, thereby compromising food safety which may potentially lead to food-borne illness.
      • Corrective Action: Operator must separate staff food from food intended for public consumption. Operator was advised to store staff food in a clearly designated and properly labeled area to prevent cross-contamination.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: A few pieces of unused machines such as coffee machines & an ice machine (marked 'out of order') were observed stored in the dry storage room in the back end of the kitchen. Operator stated that these machines except for the ice machine (awaiting repair) has been stored in the premises for approximately six months. (Public health significance)- Unused equipment in the food premises can hinder effective cleaning of those areas, thereby accumulating dust & debris which can become a potential harborage site for pests and bacteria. This can cause the contamination of food & food contact surfaces which may result in foodborne illness.
      • Corrective Action: Operator was asked to remove all unused machines from the food premises. Operator mentioned that the ice machine will be repaired in a week and a half from the time of inspection.
  2. Follow-Up Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) QUAT concentration in the sanitizer bucket did not reach the minimum concentration of 200ppm. QUAT sanitizer must reach a minimum of 200 ppm to effectively eliminate microorganism on food-contact surfaces to reduce the risk of foodborne illness.
      • Corrective Action: Operator replaced and tested wiping bucket immediately. Concentration was able to achieve a minimum concentration of 200 ppm.
  3. Routine Inspection

    1 infraction

    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing station not clearly labeled and supplied with paper towels at the front of house for employees. Handwashing is essential in reducing contamination during food handling and reducing risk of foodborne illness.
      • Corrective Action: Operator to put up a sign for a designated handwash sink.
  4. Routine Inspection

    3 infractions

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Liquid was found pooling underneath the rack inside the walk-in cooler and the liquid appeared to be ice cap related. A piece of cardboard was used to soak up the liquid on the floor.
      • Corrective Action: Unsanitary conditions like liquid pooling on the floor may harbour pathogens and may cross contaminate the food products stored inside the walk-in cooler. Operator was told to remove the cardboard and clean-up the liquid on the floor and maintain the walk in cooler in a sanitized manner as per the sanitation plan.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There was an accumulation of food residues on the floor of the storage area and the walk in freezer. Food residues was also observed at the bottom of the utensil organiser tray beside the hot holding equipment
      • Corrective Action: Unsanitary conditions may lead to cross contamination of the food products and may also attract the pests. The operator was told to clean and sanitize the floor and to follow the sanitation plan for regular cleaning.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: In food preparation area, a sugar container was found with a damaged lid.
      • Corrective Action: Use of damaged lid can expose the food to contaminants. The broken pieces from the lid can physically contaminate the food. The operator was told to replace the lid
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