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TIM HORTONS

640 GRANVILLE, BRIDGETOWN · Food Establishment

Official record from Nova Scotia →

Inspection summary

TIM HORTONS has been inspected 12 times by Nova Scotia Environment and Climate Change (Food Safety Program) since February 22, 2024. The most recent inspection, on October 6, 2026, recorded 1 infraction.

2 of 12 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 14 times across 8 separate inspections, most recently on September 17, 2026. For example: 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;

  • 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 on September 17, 2026. For example: 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on March 7, 2024. For example: 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;

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 17, 2026. For example: 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on October 6, 2026. For example: 94 No person shall hinder or obstruct an administrator or an inspector in the performance of that person's duties, provide an administrator or an inspector with false information or refuse to provide an administrator or an inspector with information required for the purpose of this Part and the regulations.

About this data

These results come from Nova Scotia Environment and Climate Change (Food Safety Program), 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.

12 inspections

  1. Inspection

    1 infraction

    • 94 No person shall hinder or obstruct an administrator or an inspector in the performance of that person's duties, provide an administrator or an inspector with false information or refuse to provide an administrator or an inspector with information required for the purpose of this Part and the regulations.
      • During inspection, prep cooler was observed at 48-49*F. Temperature log consistently recorded under 40*F. Employee later acknowledged that the recorded temperature did not reflect the actual temperature observed. Food was therefore not being maintained under adequate temperature control.
  2. Inspection

    5 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • No soap or paper towel available at the handwash sink behind the front counter. Replaced during the inspection. No paper towel available in the men's washroom. Air dryer not functioning.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Light covers required for several fixtures in the kitchen.
    • 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;
      • Cleaning required in the following areas: Ceiling vents and tiles upon entering the kitchen Floor under the ovens Under the ice machine
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Prep cooler measured 48-49*F. Some food relocated. Some food discarded. Repair and do not use the cooler until temperature can be maintained at 40*F or less.
    • 94 No person shall hinder or obstruct an administrator or an inspector in the performance of that person's duties, provide an administrator or an inspector with false information or refuse to provide an administrator or an inspector with information required for the purpose of this Part and the regulations.
      • Employee acknowledged that the recorded temperature did not reflect the actual temperature measured. Food was therefore not being maintained under adequate temperature control. Do not recorded inaccurate temperature to satisfy the log.
  3. Inspection

    0 infractions

  4. Inspection

    2 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;
      • Men's washroom requires cleaning. Staff member began cleaning during the inspection.
    • 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;
      • Repairs required in the following areas: Repair or replace prep cooler cover. Door handle on lower unit is also broken. Leaking ice machine plumbing. Janitorial room wall. Staff washroom wall tiles require replacing. Ventilation not functioning.
  5. Inspection

    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;
      • Repairs required in the following areas: Repair or replace prep cooler cover. Door handle on lower unit is also broken. Leaking ice machine plumbing. Janitorial room wall. Staff washroom wall tiles require replacing. Ventilation not functioning.
  6. Inspection

    2 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;
      • Cleaning required in the following areas: Janitorial room. Under the ice machine. Along baseboards/under shelving.
    • 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;
      • Repairs required in the following areas: Repair or replace prep cooler cover. Door handle on lower unit is also broken. Leaking ice machine plumbing. Janitorial room wall. Staff washroom wall tiles require replacing. Ventilation not functioning.
  7. Inspection

    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;
  8. Inspection

    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;
      • Cleaning required in the following areas: Janitorial room. Under the ice machine. Along baseboards/under shelving. Staff washroom.
    • 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;
      • Repairs required in the following areas: Repair or replace prep cooler cover. Door handle on lower unit is also broken. Leaking water filtration plumbing. Leaking ice machine plumbing. Janitorial room wall. Staff washroom wall tiles require replacing. Ventilation not functioning.
    • 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;
      • Strong urine odor noted in the men's washroom. Determine the cause of the odor, whether it be plumbing and/or ventilation related, and rectify.
  9. Inspection

    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;
      • Cleaning required in the following areas: Janitorial room. Under the ice machine. Along baseboards/under shelving. Staff washroom.
    • 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;
      • Repairs required in the following areas: Repair or replace prep cooler cover. Door handle on lower unit is also broken. Leaking water filtration plumbing. Janitorial room wall. Staff washroom wall tiles require replacing. Ventilation not functioning.
    • 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;
      • Strong urine odor noted in the men's washroom. Determine the cause of the odor, whether it be plumbing and/or ventilation related, and rectify.
  10. Inspection

    0 infractions

  11. Inspection

    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;
      • Baseboard around the 3-comaprtment sink requires repair
  12. Inspection

    2 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;
      • Baseboard around the 3-comaprtment sink requires repair
    • 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;
      • Cleaning required under shelving in the walk-in cooler as well as under the 3-compartment sink.

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