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Tim Horton's #2549 on Southridge

5808 Southridge Avenue, Prince George, V2N 7A1 · Restaurant

Official record from Northern Health →

Inspection summary

Tim Horton's #2549 on Southridge has been inspected 6 times by Northern Health Authority since August 11, 2022. The most recent inspection, on February 3, 2026, found no infractions.

3 of 6 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: Handwashing and staff hygiene, 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.

  • 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 April 14, 2025. 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 2 times across 2 separate inspections, most recently on March 12, 2024. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 August 11, 2022. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

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.

6 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand washing sink by the front line entrance did not have paper towel. (Public Heallth Significance) - Hand washing sink should always be stocked with single-use paper towels, liquid soap in a dispenser and hot and cold running water in order to facilitate hand washing by the food handlers. Unwashed hands of food handlers can cause contamination and cross-contamination of food items, such food items if consumed can cause food-borne illness.
      • Corrective Action: Operator to ensure that the hand washing sink is stocked with single-use paper towels, liquid soap in a dispenser and hot and cold running water at all times. Operator was able to completely stock the hand washing sink at the time of inspection.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food debris accumulation noted in most hard to reach areas around the facility.
      • Corrective Action: Ensure a thorough clean up under and behind all equipment and shelves as well as in single use disposable cup storage units is completed.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Handwashing station near bakery display did not have paper towel. Corrected at time of inspection. All other handwashing stations were fully stocked with running hot/cold water, liquid soap, and single use paper towel.
      • Corrective Action: Ensure the hand wash station is fully stocked at all times the facility is in operation.
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) QUATs sanitizing solution in three compartment sink and sanitation buckets measured at 50 ppm. QUATs sanitizers must be between 200-400 ppm to effectively disinfect surfaces.
      • Corrective Action: Manually mix a QUATs solution to be 200 - 400 ppm OR repair the automatic dispenser unit. Regularly test the sanitizer using test strips to ensure it is maintained at 200 - 400 ppm.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies found coming out of a drain in the dry storage area near the staff washroom. Fruit flies can potentially contaminate foods in the premise.
      • Corrective Action: Have pest control manage the fruit flies or prevent the infestation of the fruit flies.
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