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Tim Hortons #5775

130 - 19705 Fraser Hwy, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Tim Hortons #5775 has been inspected 19 times by Fraser Health Authority since November 3, 2017. The most recent inspection, on March 11, 2026, found no infractions.

13 of 19 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on November 4, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(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 June 5, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 May 13, 2021. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 November 3, 2017. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 3 times across 3 separate inspections, most recently on November 4, 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.

19 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Sandwich cooler at 13C, all food has time tracking and most was found to be "expired" as per Tim Hortons time tracking as of 12pm today. Therefore has been in the cooler for 24hrs. All potentially hazardous food discarded at time of inspection as cooler is not maintaining temperature
      • Corrective Action(s): Time tracking appears to have the temperature at 38F this morning (less than 4C) and staff say food freezes overnight. Cooler is not working and food cannot be placed in the cooler until it is repaired or replaced. by Wed Nov 5/25
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Quats buckets less than 50ppm Quats and they all had stickers for Friday being the last they they were changed.
      • 2) Dishwasher has no detergent or rinse aid, containers were empty at time of inspection
      • Corrective Action(s): 1) Quats dispenser at 200ppm and staff changed all the buckets during the inspection. Please ensure buckets are refilled regularly to ensure the concentration remains at 200ppm. If date stickers are used, please ensure they are changed every time the bucket is refilled to ensure accurate time tracking
      • 2) Dishwasher detergent and rinse aid containers changed at time of inspection
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and dirt accumulated throughout the facility.
      • Corrective Action(s): Please clean and sanitize the following areas as lots of food and grime has built up
      • -Floors in the front area, behind all moveable equipment (garbage cans, rolling coolers, rolling racks etc)
      • -Counters, surfaces and hand sinks at the front
      • -all cooler door handles and doors
      • -inside sandwich prep cooler now that it's empty
      • -Wall behind donut area
      • -floor under shelves in the dry storage area
      • -bottom of donut and cookie display by Wednesday Nov 5/25
      • Violation Score: 9
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Droppings found throughout restaurant
      • Corrective Action(s): Have pest control come in immediately to add or bait traps.
      • Pull out all equipment in the front that is movable and clean up droppings and food spills
      • Pull out all equipment in the back and clean up rodent droppings and food spills.
      • Clean up droppings on chemical storage shelves by dishwasher, throw out any cloths that have been contaminated
      • Clean up under the dishwasher, Egg station, dry storage shelves and under milk crate in employee break area
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required in hard to reach areas such as
      • -around ice cap machine
      • -under shelving units in back area and front servery
      • Corrective Action(s):
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One of the soup warmer wells water level was too low to maintain temperature.
      • Corrective Action(s): Monitor water level and temperature of soups to ensure that they can be maintained above 60C. Water level was adjusted. Soup to be reheated to 74C and then dropped to no less than 60C in the warmer.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1.The bottle of dishwasher detergent that is connected to the dishwasher was empty at the time of inspection. The final rinse temperature only measured up to 68C after running it numerous times.
      • 2. Sanitizer measured 150ppm QUATs residual by test strips from dispensing unit.
      • Corrective Action(s): 1.Address/repair dishwasher so that it has a continuous supply of detergent and reaches 71C minimum at the plate surface during final rinse. Do not use until addressed. Date to be corrected by: Immediately
      • 2. Adjust to maintain a 200ppm QUATs residual at all times. Date to be corrected by: Immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Do not put tray of donuts over the handwashing sink station to protect them from contamination and do not block the hand sink.
      • Corrective Action(s):
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Spills are not being cleaned up regularly
      • Corrective Action(s): Regularly clean up spills including walls and corners/edges of floors to address ant problem.
      • Violation Score: 3
  18. Routine Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Corner strips on walls at staff area and mop sink are falling or missing.
      • Note found on wall stating to dump mop water down floor drain.
      • Corrective Action(s): Repair or replace strips.
      • Mop water is to be dumped down the mop sink. Please explain why this is not occurring.
      • Violation Score: 3
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