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TIM HORTONS

9061 COMMERCIAL, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

TIM HORTONS has been inspected 9 times by Nova Scotia Environment and Climate Change (Food Safety Program) since September 17, 2024. The most recent inspection, on October 7, 2026, recorded 4 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on July 8, 2026. For example: 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE PROCESSED, HANDLED, STORED, SERVED, OR OFFERED FOR SALE IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.

  • 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 2 times across 2 separate inspections, most recently on October 24, 2024. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED, AND SANITIZED.

  • 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 October 7, 2026. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 October 7, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 3 times across 3 separate inspections, most recently on December 4, 2024. For example: 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.

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.

9 inspections

  1. Inspection

    4 infractions

    • 18A - BEGINNING TO RENOVATE EXISTING FOOD ESTABLISHMENT WITH PLANS AND SPECIFICATION NOT APPROVED BY INSPECTOR.
      • Renovation plans were not approved prior to beginning and plans must be revised also to comply with regulations. operator agreed to extend wall 4 ft. on front dry storage to protect food prep. area and will create direct access to storage.
    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Handwash sink on trailer must be fully accessible at all times and not blocked (corrected during inspection). Handwash sink must be kept clean & sanitary. As part of corrections to renovation plans a full handwash sink with mixable hot & cold water, dispensers, supplies, handwashing procedure sign, & waste receptacle is required for dishwashing area. Re-install sink at back wall / entry where previously located (& removed).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Front under counter fridge on trailer not holding <= 4C / 40F in foods. Manager adjusted unit and will relocate all potentially hazardous foods (PHF's) until unit holding <= 4C /40F.
    • 88 - FAILING TO COMPLY WITH TERMS & CONDITION OF THE PERMIT.
      • Department must approve significant changes to operations & be advised of changes prior to beginning. Operations from trailer must be inspected and approved prior to use.
  2. Inspection

    0 infractions

  3. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean all racks & surfaces in walk-in cooler. Increase lighting levels to see to clean it easily. Refuse trailer must be covered.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE PROCESSED, HANDLED, STORED, SERVED, OR OFFERED FOR SALE IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Lemon custard tarts observed with mold growth during inspection (were discarded). Cease sale of these tarts until verified shelf stable to department and then change / ensure process used does not allow (rapid) mold growth on products.
  4. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean all racks & surfaces in walk-in cooler. Increase lighting levels to see to clean it easily. Do not leave food wastes outside verminproof containers in waste corrals. Refuse trailer must be covered to prevent entry of birds or any other pests. Have pest control operator also provide ongoing observations and recommendations on reports.
  5. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Verminproof rear door. Clean all racks & surfaces in walk-in cooler and increase lighting levels to see to clean it easily. Do not leave food wastes outside verminproof containers in waste corrals. Provide more containers and / or increase disposal frequency. Refuse trailer must be covered to prevent entry of birds or any other pests. Have pest control operator also provide ongoing observations and recommendations on reports to pest proof facility, manage wastes properly, and eliminate food, water and harbourage sites for pests. Correct function of urinal in washroom.
  6. Inspection

    0 infractions

  7. Inspection

    1 infraction

    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.
      • Have sufficient foodhandlers obtain course acceptable to the administrator that there is coverage for all shifts.
  8. Inspection

    3 infractions

    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.
      • Have sufficient foodhandlers obtain course acceptable to the administrator that there is coverage for all shifts.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED, AND SANITIZED.
      • Correct sanitize cycle on dishwasher. operator will manually wash dishware and equipment until corrected.
    • 35(1) - FAILING TO HAVE QUALITY ASSURANCE SYSTEM TO PREVENT CONTAMINATION OF FOOD AND ENSURE FOOD SAFETY.
      • Monitoring records for walk-in cooler required. Keep temperature logs.
  9. Inspection

    3 infractions

    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.
      • One foodhandler with valid food hygiene course must be present at all times of operation. have sufficient foodhandlers obtain course acceptable to the administrator that there is coverage for all shifts.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED, AND SANITIZED.
      • Acquire / replenish supply of surface sanitizer. Remove all expired sanitizer product for credit or disposal. Provide shelving unit walk-in cooler. Acquire / ensure test strips or kit for (AHP) sanitizer and monitor product mix concentrations for each bottle.
    • 35(1) - FAILING TO HAVE QUALITY ASSURANCE SYSTEM TO PREVENT CONTAMINATION OF FOOD AND ENSURE FOOD SAFETY.
      • No apparent monitoring of walk-in coolers or records kept. Add to systems and keep records.

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