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Tim Hortons #2870

715 - 19800 Lougheed Hwy, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

Tim Hortons #2870 has been inspected 17 times by Fraser Health Authority since October 19, 2012. The most recent inspection, on July 8, 2026, recorded 2 infractions.

7 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 6 times across 5 separate inspections, most recently on July 8, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 July 8, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on December 8, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 August 13, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 4 times across 4 separate inspections, most recently on December 8, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

17 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Found the sanitizing compartment at the 3 compartment sink to be dirty with food debris).
      • Corrective Action(s): Ensure sanitizing sink remains clear of food debris and is kept in a clean and sanitary manner.
      • CORRECT: today
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted in the back area by the mop drain.
      • Corrective Action(s): Continue to follow direction of pest control. Ensure to treat all the drains in the area, clean up spilled sugar and standing water.
      • CORRECT: 1 week
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Found food building up on cup board door, refrigeration and dishwasher handles, as well as taps for sinks.
      • 2. Found spilled sugar and other items in hard to reach areas of the dry storage.
      • 3. Found some spillage in the walk in cooler ( ice cap mix) and in the freezer ( timbits, crumbs and ice build up).
      • Corrective Action(s): A deep clean is required of all high frequency touch points to remove food build up and in hard to reach areas.
      • CORRECT: 1 week
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found rice insert on lower hot holding unit sitting half out of unit. Rice was 43 C unknown for how long, item made at approx. 2 hours prior.
      • Corrective Action(s): Discard rice in the front container as was sitting in danger zone for up to 2 hours.
      • Ensure to push insert trays all the way in.
      • CORRECT: immediately
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 compartment sink had 50 ppm quat coming out of dispenser.
      • Corrective Action(s): Staff adjusted the quat sanitizer bag, and found sink to dispense 200 ppm quat. Ensure to routinely check the concentration through out the day to ensure the system is dispensing proper concentrations. Buckets recently changed were refilled with proper concentration.
      • CORRECT: today
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, coffee, sugar is accumulating under shelving especially along the edge of the walls in the dry storage, back kitchen area, and in the front area.
      • Corrective Action(s): A deep and thorough cleaning is required throughout the premises especially under and between all equipment, shelving and units walls.
      • CORRECT: 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter milk cooler by the drive through window does not close properly, air gap noted along the top edge.
      • Corrective Action(s): Have seal or door repaired to ensure the door properly seals to the main part of the cooler.
      • CORRECT: 2 weeks.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found baked goods uncovered in freezer either in staging racks or in opened boxes
      • Corrective Action(s): Ensure all items put away are properly covered to prevent contamination.
      • CORRECT: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris noted on walk in freezer and cooler floors, under equipment/shelving and around legs of shelving, dishwasher and corners of walls.
      • Corrective Action(s): A deep clean of hard to reach areas as noted above is required.
      • CORRECT: 1 week
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher unable to reach 71C on dish surface during final rinse
      • Corrective Action(s): Repair or replace dishwasher so that it is able to reach 71C on dish surface during final rinse.
      • Date To Be Corrected: Nov 12
      • Violation Score: 9
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher had a final rinse of 67.9C (1st cycle), 65.4C (2nd cycle), and 68C (3rd cycle) on dish surface.
      • Corrective Action(s): Dishwasher may be used for cleaning and rinsing step. However all dishware must be manually sanitized in a sink full of sanitizer. Do not use dishwasher as primary method of dishware washing until it has been serviced and inspected.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher unable to reach 71C.
      • Corrective Action(s): Repair or replace dishwasher so that it is able to reach 71C at all times.
      • Immediately
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In the operator's absence no staff on duty able to provide Foodsafe level 1 certification or equivalent certification.
      • Corrective Action(s): Ensure to have at least one staff on duty with Foodsafe level 1 or equivalent certification at all times.
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher only reaching 67C at the dish level. Displayed temperature only reached 180F (82C which is the minimum required temperature at the manifold) for a brief moment but was not enough to reach the required 71C at the dish level. Three compartment sink also available for washing dishes and restaurant primarily does single use disposable dishes.
      • Corrective Action(s): Dishwasher may continue to be used for washing but the dishes must be manually sanitized in the third sink before use. Have dishwasher adjusted/repaired to ensure that a minimum 71C is maintained at the dish level at the rinse step.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and buildup obseved under equipment, perimeters, surfaces, shelves and walk in cooler
      • Corrective Action(s): General sanitation requires attention in all areas noted above
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and dust accumulated at the corner of the floor and cabinets.
      • Corrective Action(s): Clean the area mentioned above to prevent pest harborage.
      • Date to be corrected: July 9, 2022
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed pink slime (biofilms) inside of an ice machine. Biofilms may fall into ice and when consumed it may cause foodborne illnesses
      • Corrective Action(s): 1) Discard existing ice
      • 2) Clean the pink slimes using "sanitizing agent"
      • 3) Discard the first batch of ice
      • 4) Continue to monitor and clean the ice machine as per the sanitation plan
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, water ponding, and grime was observed underneath the dishwasher at the time of inspection
      • Deep clean underneath equipment and hard to reach areas on a regular basis to ensure the premises is kept in a sanitary condition
      • Date to be corrected by: Today/ongoing
      • Corrective Action(s):
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

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