TIM HORTONS

6046 YOUNG, HALIFAX · Food Establishment

6 inspections

1. InspectionMay 5, 2026

   0 infractions

2. InspectionApr 20, 2026

   1 infraction

   • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
     • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Ensure cleaning is completed in hard to reach areas, under service counters, in coolers, behind equipment/garbage bins and ice box.
3. InspectionJun 11, 2025

   0 infractions

4. InspectionMay 30, 2025

   3 infractions

   • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
     • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Cleaning required of floors and shelving units the back preparation area and the front preparation.
   • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
     • In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. Cleaning required of all food contact surfaces in the facility. All food preparation tables and equipment must be cleaned and sanitized.
   • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
     • Clean and sanitize all areas affected by mice. Mice droppings were observed on the shelving units in the dry storage area.
5. InspectionMay 7, 2025

   6 infractions

   • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
     • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Ensure the dry storage located in the trailer are re-surfaced with approved materials. Approved materials are tight-fitting, easy to clean, non-absorbent and smooth.
   • 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
     • Ensure garbage bins are changed inside food preparation areas regularly to prevent over flow of garbage cans.
   • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
     • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Cleaning required of floors and shelving units the back preparation area and the front preparation.
   • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
     • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. The dry storage trailer located outside must have a good deep cleaning completed of the floor surface.
   • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
     • In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. Cleaning required of all food contact surfaces in the facility. All food preparation tables and equipment must be cleaned and sanitized.
   • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
     • Clean and sanitize all areas affected by mice. Mice droppings were observed on the shelving units in the dry storage area.
6. InspectionJul 18, 2023

   1 infraction

   • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
     • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Seal wooden shelving in storage shed.