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Tim Hortons #3054

2935 Blue Jay St, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

Tim Hortons #3054 has been inspected 8 times by Fraser Health Authority since August 10, 2021. The most recent inspection, on February 26, 2026, found no infractions.

4 of 8 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: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 February 20, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • 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 October 18, 2024. 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 August 10, 2021. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 once on March 17, 2022. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

8 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One insert in the soup holding well was hot holding at 38C (vegetable soup), the other units were hot holding at 60C and above. The last insert was not making contact with the hot water and was improperly hot held for more than 2 hours. The soup was made at 7 am.
      • Corrective Action(s): The vegetable soup left in the danger zone for more than 2 hours was discarded by operator to prevent possible food borness illness due to improper temperature holding. Ensure the unit is filled with hot water during operation to hold all hot foods at 60C and above.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One sanitizer bucket was detected to have no QUAT sanitizer in it. The bucket was freshly made and time stamped to be replaced in one hour from 3 pm, the time of inspection. This bucket was located at the drive through station window.
      • There were more than 4 other QUAT sanitizer bucket available with the right concentration of QUATS at 400 ppm in use at the time of inspection.
      • Corrective Action(s): 200 to 400 ppm is required for QUAT sanitizer. Ensure to check concentration when refilling sani buckets. Operator created new batch at the time of inspection.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection no staff were FoodSafe 1 certified on site. Manager with FoodSafe arrived on site shortly after.
      • Corrective Action(s): Staff are scheduled to be trained and certified in April 2022.
      • Violation Score: 1
  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies observed in food premise.
      • Corrective Action(s): Correction: Ensure to monitor and prevent flies in food premise. A pest control company is in place. Apply additional measures to reduce fly population as needed. Correction required in one week.
      • Violation Score: 3

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