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Tim Hortons

31 Helmcken Road, 150, Victoria, BC, V8Z 5G5 · Food Premises

Official record from Island Health →

Inspection summary

Tim Hortons has been inspected 2 times by Island Health (Vancouver Island Health Authority) since May 6, 2026. The most recent inspection, on June 1, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

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 3 times on May 6, 2026. For example: Critical Food Not Protected From Contamination - Other Sources

  • 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 May 6, 2026. For example: Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)

  • 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 on May 6, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 May 6, 2026. For example: Operations and Maintenance/Other

About this data

These results come from Island Health (Vancouver Island 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.

2 inspections

  1. Non-Visit Follow-up

    0 infractions

  2. Routine

    7 infractions

    • Critical Food Not Protected From Contamination - Other Sources
      • Observed cleaning rag sanitizer bucked with QUAT sanitizer placed on top of icing containers in hot holding unit.
      • Corrected on site, operator moved the sanitizer off the icing hot holding unit. Keep the sanitizer buckets off of food containers as any spills can contaminate the food with the sanitizer and the other contents of the bucket.
    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Chili container in the middle hot holding container measured 56.2C, chili was hot held for 90 minutes at this temperature. Front container of chili measured 61C and did not require reheating and back container was empty.
      • Chili was reheated to above 74C before returning to the hot holding unit. Measure and record the reheat temperature of chili and other hot held products before they are put into the hot holding unit, and regularly check and record the hot held product so that they are held at 60C/140F at all times.
    • Food Not Protected - General
      • Observed bacon strips and baked goods uncovered in the freezer.
      • Cover all food products to protect them from potential sources of contamination. This is a repeat violation.
    • Food Not Protected - General
      • Observed build up of debris inside the ice machine.
      • Drain the ice machine and remove all ice, then clean and sanitize the machine. Perform regular cleanliness checks and cleaning of the ice machine to prevent further build up going forward.
    • Improper Construction / Maintenance of Establishment
      • Observed buildup up of debris on surfaces and floor of backroom and prep areas.
      • Deep clean the backroom and prep areas, perform regular cleaning going forward to keep the area clean. This is a repeat violation.
    • Improper Construction / Maintenance of Establishment
      • Clutter of old equipment, racks, and garbage bins in the back area by the emergency exit.
      • Declutter and remove unused equipment as these areas can attract and house pests.
    • Operations and Maintenance/Other
      • Reheat temperature check for the chili was not recorded this morning.
      • Record the reheat temperatures of the chili and other items to ensure they are heated to at least 74C/165F before they are put into the hot holders. Comments Routine Inspection conducted today. Handwash sinks fully stocked with soap, paper towel, hot and cold water. High temp dishwasher for warewashing, measured 79.8C. 3 compartment sink available with 400 ppm QUAT sanitizer. All cleaning rag sanitizer buckets measured 200-300 ppm QUAT sanitizer. All fridges measured less than equal to 4C, and freezers measured less than equal to -18C No pest activity was observed at time of inspection.

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