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TIM HORTONS #8387

45 SWEETGRASS, LOCKHARTVILLE · Food Establishment

Official record from Nova Scotia →

Inspection summary

TIM HORTONS #8387 has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 19, 2024. The most recent inspection, on May 28, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

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.

  • 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 4 times across 3 separate inspections, most recently on May 20, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 2 times across 2 separate inspections, most recently on May 20, 2026. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 19, 2024. For example: 88 - FAILING TO COMPLY WITH TERMS & CONDITIONS OF PERMIT

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 5 times across 5 separate inspections, most recently on May 28, 2026. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.

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.

7 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Cleaning required of staff washroom & clutter removed. Perform daily and as required to maintain a sanitary condition. Cease practice of bulk storage in front out front (corrected during inspection).
  2. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Front handwash must be dedicated use and not used for any other purposes (corrected during inspection).
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Cleaning required under dishwasher & staff washroom.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Front retail display cooler still above 4C / 40F in products. Do not use for Do not use fridge for dairy products until serviced / adjusted and holding < = 4C in products. Products again relocated.
  3. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Front handwash must be dedicated use and not used for any other purposes. Clean hand sinks daily. Staff washroom requires the paper toweling be store inside the dispenser (corrected).
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Cleaning required in corners, under equipment, & under equipment wash sinks and dishwasher
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Front beverage display cooler slightly above 4C / 40F (in products). Recently placed dairy product was relocated to other working refrigeration. Do not use fridge for storage of potentially hazardous foods until serviced / adjusted and holding <= 4C / 40F in products. Operator to manage issue.
  4. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean all handwashes and dispensers daily & as required to maintain a sanitary condition. Clean under dry storage racks.
  5. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean walk-in cooler racks, walls, & under equipment. Clean floors and under equipment in rear kitchen. Clean front handwash and cease use as a dump sink. It must be dedicated use. Fix leaking hot water pipe / tap at rear janitors sink. Verminproof rear receiving door. Repair / replace refuse dumpster that has no cover and ensure verminproof. Clean under dry storage racks. Clean exterior of under counter moveable food containers. Correct function of handwash sink and urinal in male public washroom.
  6. Inspection

    0 infractions

  7. Inspection

    3 infractions

    • 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE AND VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER AND CONTROL WATER TEMPERATURE.
      • Correct function of hot water supply (tank) to provide adequate supply of > 45C to front handwashes, staff washroom and equipment washing sinks. Ensure supplied to all fixtures.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Walk-in cooler not holding <= 4C in foods. All recently placed foods were relocated to other working refrigeration. Issue being managed by operator. Do not use walk-in cooler until fixed and consistently holding < 4C in foods. Improve monitoring system for back of house.
    • 88 - FAILING TO COMPLY WITH TERMS & CONDITIONS OF PERMIT
      • Dept. must be advised of significant issues of non-compliance as indicated in the permit.

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