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Tim Hortons #739

280 Restigouche Rd, Oromocto NB E2V 2G9 · Food Premises

Official record from New Brunswick →

Inspection summary

Tim Hortons #739 has been inspected 6 times by New Brunswick Department of Health (Health Protection Branch) since December 14, 2023. The most recent inspection, on April 29, 2026, recorded 5 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 9 times across 4 separate inspections, most recently on April 29, 2026. For example: Cleaning and Sanitizing

  • 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 April 29, 2026. For example: Refrigerated Storage (Methods)

  • 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 April 22, 2026. For example: Rodent and Insect Control

  • 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 December 14, 2023. For example: Personal Hygiene Practices

  • 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 8 times across 4 separate inspections, most recently on April 29, 2026. For example: Floors (Construction and Maintenance)

About this data

These results come from New Brunswick Department of Health (Health Protection Branch), 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.

6 inspections

  1. Routine Inspection

    5 infractions

    • Refrigerated Storage (Methods)
      • Refrigerators shall be of impervious material and of sound and tight construction and kept in good repair.
    • Cleaning and Sanitizing
      • Floors, walls and ceilings shall be kept clean and sanitary.
    • Floors (Construction and Maintenance)
      • Floors shall be of sound construction and in good repair.
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
    • Ceilings (Constructions and Maintenance)
      • Ceilings shall be of sound construction and in good repair.
  2. Other Inspection Type

    6 infractions

    • Cleaning and Sanitizing
      • Floors, walls and ceilings shall be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Floors (Construction and Maintenance)
      • Floors shall be of sound construction and in good repair.
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
    • Ceilings (Constructions and Maintenance)
      • Ceilings shall be of sound construction and in good repair.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  3. Routine Inspection

    5 infractions

    • Dry Storage
      • Foods shall be stored in a manner to prevent cross contamination (stored in impervious containers once opened, scoops kept out of bins, not directly on floor).
    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Floors, walls and ceilings shall be kept clean and sanitary.
    • Floors (Construction and Maintenance)
      • Floors shall be of sound construction and in good repair.
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    7 infractions

    • Personal Hygiene Practices
      • Employees shall refrain from any behavior or practices that may result in the contamination of food (e.g. improper storage of personal items, eating while preparing food, etc.).
    • Food Equipment (Design, Construction, Installation and Maintenance)
      • Non-food contact equipment shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
    • Food Equipment (Design, Construction, Installation and Maintenance)
      • Non-food contact equipment shall be in proper working order. For food premises that have a mechanical dishwasher that is broken and choose to use the 3-step manual method, the food premises would be in non-compliance with Section 7.1 B if the food premises is not able to or cannot achieve proper cleaning and sanitizing using the manual method.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Floors, walls and ceilings shall be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Shelves shall be kept clean and sanitary.
    • Ceilings (Constructions and Maintenance)
      • Ceilings shall be of sound construction and in good repair.

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