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Tim Hortons

94 Main Street, Dundas ON L9H 2H1 · Restaurant

Official record from Hamilton →

Inspection summary

Tim Hortons has been inspected 25 times by City of Hamilton Public Health Services since March 16, 2022. The most recent inspection, on July 30, 2026, recorded 3 infractions.

10 of 25 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 11 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 4 times across 4 separate inspections, most recently on July 18, 2023. For example: Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner

  • 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 August 6, 2024. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed

  • 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 across 2 separate inspections, most recently on November 30, 2023. For example: Food is held at 4°C (40°F) or less

  • 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 July 30, 2026. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • 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 March 18, 2022. For example: Food premise is protected against the entry and harbouring of pests

About this data

These results come from City of Hamilton Public Health Services, 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.

25 inspections

  1. Routine Inspection

    3 infractions

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide soap in a dispenser at hand basin in the food preparation area
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange equipment to permit a clean and sanitary condition
      • Maintain and arrange appliances to permit a clean and sanitary condition
    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
      • Equip sanitary facility with a constant supply of hot and cold running water
  2. Complaint

    1 infraction

    • Maintenance of sanitary facilities
  3. Complaint

    0 infractions

  4. Complaint

    0 infractions

  5. Re-inspection

    0 infractions

  6. Re-inspection

    2 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
      • Provide hand washing basin in a convenient location in the food preparation area
      • Provide hand washing basin in food preparation area
      • Ensure hand washing basin is unobstructed and accessible for hand washing
      • Provide adequate number of hand washing stations
      • Hand washing stations must be conveniently accessible by food handlers
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
      • Fail to provide required illumination during all hours of operation
  7. Routine Inspection

    5 infractions

    • Separate hand washing basin provided for food handlers
      • Hand washing station must be used only for hand washing of employees
      • Provide hand washing basin in a convenient location in the food preparation area
      • Provide hand washing basin in food preparation area
      • Ensure hand washing basin is unobstructed and accessible for hand washing
      • Provide adequate number of hand washing stations
      • Hand washing stations must be conveniently accessible by food handlers
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange equipment to permit a clean and sanitary condition
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
      • Fail to provide required illumination during all hours of operation
    • Maintenance of sanitary facilities
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers wash hands as often as necessary
  8. Routine Inspection

    1 infraction

    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles in good repair
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
      • Dispose of liquid waste in a sanitary manner
  12. Complaint

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Complaint

    1 infraction

    • Food is held at 4°C (40°F) or less
  15. Complaint

    0 infractions

  16. Routine Inspection

    2 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
  17. Complaint

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • Maintenance of sanitary facilities
  18. Complaint

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
      • Collect and remove garbage and waste as necessary to maintain sanitary conditions
    • Maintenance of sanitary facilities
  19. Complaint

    0 infractions

  20. Routine Inspection

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
  21. Routine Inspection

    1 infraction

    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
      • Equip sanitary facility with a supply of toilet paper
  22. Routine Inspection

    1 infraction

    • Maintenance of sanitary facilities
      • Maintain sanitary facility clean and in good repair
  23. Routine Inspection

    0 infractions

  24. Re-inspection

    3 infractions

    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
    • Food premise is protected against the entry and harbouring of pests
    • Maintenance of sanitary facilities
  25. Routine Inspection

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Illumination maintained in food premise as prescribed in Ontario Regulation 332/12 (Building Code)
    • Maintenance of sanitary facilities

Nearby inspected facilities

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