Skip to content
Loading map…

Tim Hortons

239 King St W, Hamilton ON L8P 1A7 · Restaurant

Official record from Hamilton →

Inspection summary

Tim Hortons has been inspected 24 times by City of Hamilton Public Health Services since April 5, 2022. The most recent inspection, on August 18, 2026, recorded 1 infraction.

8 of 24 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 8 times across 7 separate inspections, most recently on June 16, 2023. For example: Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

  • 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 5 times across 5 separate inspections, most recently on August 6, 2026. For example: Food premise is protected against the entry and harbouring of pests

  • 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 5 times across 4 separate inspections, most recently on March 26, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed

  • 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 July 31, 2023. For example: Frozen food storage and handling

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on August 18, 2026. For example: Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment

About this data

These results come from City of Hamilton Public Health Services, 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.

24 inspections

  1. Complaint

    1 infraction

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange appliances to permit a clean and sanitary condition
  2. Routine Inspection

    2 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange appliances to permit a clean and sanitary condition
    • Food premise is protected against the entry and harbouring of pests
  3. Complaint

    1 infraction

    • Food premise is protected against the entry and harbouring of pests
  4. Routine Inspection

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles in good repair
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Remove all materials not associated with the daily operation of the premises
  5. Routine Inspection

    1 infraction

    • Food premise is protected against the entry and harbouring of pests
      • Evidence of minor insect / rodent activity
  6. Complaint

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Complaint

    0 infractions

  9. Complaint

    1 infraction

    • Food premise is protected against the entry and harbouring of pests
      • Evidence of minor insect / rodent activity
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • Frozen food storage and handling
  13. Complaint

    0 infractions

  14. Routine Inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure ceilings are kept clean and in good repair
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
      • Equip sanitary facility with single service towels or air dryer
  15. Routine Inspection

    5 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
      • Ensure walls are kept clean and in good repair
    • Separate hand washing basin provided for food handlers
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure equipment, utensils, and multi-service articles are suitable for intended purposes (food-grade)
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize multi-service articles after each use and as often as necessary
      • Clean and sanitize food contact surfaces or equipment as often as necessary
    • Maintenance of sanitary facilities
      • Equip sanitary facility with a supply of toilet paper
      • Equip sanitary facility with single service towels or air dryer
  16. Complaint

    3 infractions

    • Separate hand washing basin provided for food handlers
    • Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code)
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
      • Equip sanitary facility with a durable, easy to clean garbage can
  17. Re-inspection

    2 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
      • Provide hand washing basin in a convenient location in the food preparation area
      • Hand washing stations must be conveniently accessible by food handlers
    • Maintenance of sanitary facilities
  18. Re-inspection

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure floors are kept clean and in good repair
    • Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code)
    • Maintenance of sanitary facilities
  19. Complaint

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Sanitary facilities maintained as prescribed in Ontario Regulation 332/12 (Building Code)
  20. Re-inspection

    0 infractions

  21. Routine Inspection

    5 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure ceilings are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles in good repair
      • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
    • Food premise is protected against the entry and harbouring of pests
      • Contact licensed pest control operator for insect / rodent / pest treatment and control
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
      • Equip sanitary facility with a supply of toilet paper
    • Food is held at 4°C (40°F) or less
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
  22. Routine Inspection

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  23. Re-inspection

    0 infractions

  24. Routine Inspection

    5 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
    • Single service containers and articles kept free from contamination
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
    • Maintenance of sanitary facilities

Nearby inspected facilities

Own this business? Add a badge to your website