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Tim Hortons

452 St. Clair St, Chatham ON N7L 3K4 · Food Take Out

Official record from Chatham-Kent →

Inspection summary

Tim Hortons has been inspected 33 times by Chatham-Kent Public Health since June 4, 2013. The most recent inspection, on June 26, 2026, found no infractions.

13 of 33 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: Cleaning and sanitizing, Protecting food from contamination 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 February 12, 2025. For example: Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.

  • 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 4 times across 4 separate inspections, most recently on July 31, 2025. For example: All food is protected from contamination and adulteration s. 26(1)

  • 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 3 times across 3 separate inspections, most recently on August 8, 2016. For example: Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(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 September 13, 2023. For example: Premises is adequately protected against the entry and harbourage of pests s. 13

  • 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 11 times across 10 separate inspections, most recently on July 31, 2025. For example: General housekeeping is satisfactory s. 7(1)e, f

About this data

These results come from Chatham-Kent Public Health, 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.

33 inspections

  1. Required

    0 infractions

  2. Required

    2 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
  3. Required

    2 infractions

    • Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
      • Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
    • The surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 22
      • Ensure the surfaces of equipment and facilities other than utensils that come in contact with food are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Follow-up

    0 infractions

  7. Complaint

    2 infractions

    • Premises is adequately protected against the entry and harbourage of pests s. 13
      • Ensure the premises is adequately protected against the entry of pests
      • Ensure the premises is kept free of conditions that lead to the harbouring or breeding of pests
    • All food is protected from contamination and adulteration s. 26(1)
      • Ensure all food is protected from contamination and adulteration
      • Cover all food in storage
  8. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Maintain copies of valid food handler certificates from certified staff on site at all times
  9. Required

    0 infractions

  10. Required

    1 infraction

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
      • The ventilation system requires thorough cleaning
  11. Required

    1 infraction

    • General housekeeping is satisfactory s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition
  12. Required

    0 infractions

  13. Follow-up

    0 infractions

  14. Required

    2 infractions

    • General housekeeping is satisfactory s. 7(1)e, f
    • Observed certified Food Handler employee working at time of inspection s. 32
  15. Follow-up

    0 infractions

  16. Complaint

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
      • Ensure walls are kept clean and in good repair
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  17. Required

    0 infractions

  18. Required

    2 infractions

    • Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
      • Ensure walls are kept clean and in good repair.
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent.
    • General housekeeping is satisfactory. s. 7(1)e, f
      • Maintain the premises in a clean and sanitary condition.
  19. Follow-up

    0 infractions

  20. Required

    3 infractions

    • Floors, walls, and ceilings clean and in good repair. s. 7(1)c, d, g
    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers.
      • Ensure access to handwash station is unimpeded.
    • All food is protected from contamination and adulteration. s. 26(1)
      • Store all food off the floor.
  21. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors are kept clean and in good repair
  22. Required

    2 infractions

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Ensure floors are kept clean and in good repair
  23. Required

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
  24. Required

    2 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
    • Sanitize test kit / thermometer readily available for verifying dishwashing and sanitizing temperatures s.75(2)
  25. Required

    2 infractions

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are clean and maintained in good repair
    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities s.68
      • Equip facility with liquid soap in a dispenser
  26. Follow-up

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
  27. Required

    3 infractions

    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Ensure all food is protected from potential contamination and adulteration
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure refrigeration unit is maintained in good repair
  28. Required

    2 infractions

    • Free of infectious disease/skin disease/submit medical exams and tests as required s.65/66
    • Thermometers used to verify food preparation and storage temperatures; s.33(14)
      • Provide an easily readable, accurate indicating thermometer to check storage
  29. Required

    0 infractions

  30. Required

    0 infractions

  31. Follow-up

    0 infractions

  32. Required

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Ensure a quaternary ammonium compound solution of at least 400 ppm is used to sanitize large utensils / equipment / counters
  33. Required

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s.59(g) / 62 / 79
      • Wash, rinse and sanitize equipment / utensils after each use or as often as necessary

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