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Tim Horton's - Fort Nelson

5001 Cordova Way, Fort Nelson, V0C 1R0 · Restaurant

Official record from Northern Health →

Inspection summary

Tim Horton's - Fort Nelson has been inspected 7 times by Northern Health Authority since June 8, 2022. The most recent inspection, on August 3, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 4 separate inspections, most recently on July 27, 2026. For example: 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 2 times across 2 separate inspections, most recently on June 16, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 June 8, 2022. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 June 8, 2022. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • 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 2 times on June 16, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern Health Authority, 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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Some cutting boards were not smooth and appeared black with knife marks, which were difficult to clean. (Public Health Significance) - Rough food contact surfaces cannot be easily cleaned, which can harbor bacteria and contribute to the formation of bacterial biofilm.
      • Corrective Action: Operator to replace or resurface the cutting boards.
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: (CORRECTED DURING INSPECTION) Single use wooden spoon was used in the preparation cooler. (Public Health Significance) - Single-use wooden utensils are not intended for repeated or prolonged food preparation use. Their porous nature and inability to be effectively cleaned and sanitized may contribute to bacterial contamination and compromise food safety.
      • Corrective Action: Opoerator immediately discarded the wooden spoon and switched to appropriate utensils.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Bags of flour and chocolate fondants were left uncovered. These food items are placed on the lower shelf and increases the chance direct contamination from the equipment and other ingredients placed on the upper shelf during food preparation and processing (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Dish washer plate racks were had scratches and stored directly on the dirty/muddy floor and no protection from dirt, dust or grime (Public Health Significance). Using the scratched dish plate racks which are not easily cleaned and soiled with dirt, debris, grime to store sanitized dishware can lead to direct contamination of clean and sanitized dish ware increasing the risk of growth of pathogens and transmission of foodborne illnesses.
      • Corrective Action: Immediately remove the racks from the floor, clean and sanitizer and store in a spot that is protected from contamination. Racks in disrepair discarded. Ensure the dish racks used in the store is in good repair.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Pizza slicer with meat debris stuck on the cutting blade and in the grooves that are difficult to clean and left in room temperature (Public Health Significance) Equipment that is used for processing potentially hazardous must be clean, sanitized and stored in a manner that prevent growth of pathogens
      • Corrective Action: Operator removed, cleaned, sanitized and stored in a bowl to prevent cross contamination. Operator ensure that amount of utensils are sufficient to maintain sanitary food processing at all times
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The floor of the restaurant around the dish washer and dry good storage was muddy and dirty (Public health Significance) Dirty and muddy floor increases the risk of cross contamination of food and makes the kitchen unsanitary
      • Corrective Action: Ensure all muddy and dirty areas cleaned. Update the sanitation plan to include regular mopping and cleaning of the floor in the kitchen area.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The chiller vents in the walk-in cooler was had dust particles collected in them (Public Health Significance). the dust particles in the chiller vents can dislodge, settle on stored items when the fan blows the particles off leading to cross contamination of food.
      • Corrective Action: Operator to clean and sanitize the chiller vent in the walk in cooler immediately after the operational hour
  5. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Metal bowl used to scoop tim bits inside the freezer was visibly dirty and not in good shape. Bowls are not good scoops because the food handler's hand would contact the inside of the bowl and that may contaminate food products. Using dirty and contaminated utensils for food may increase risk of foodborne illness.
      • Corrective Action: Operator to replace bowl with clean contain with handle to scoop tim bits.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice build up on ceiling, floor and food product boxes was observed inside the freezer. Ice may contaminate food products and increase the risk of slipping hazards.
      • Corrective Action: Operator to remove ice build up and maintain freezer so that build up does not occur.
  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice build up on the ceiling, walls, floor, fans, and on packaging. The roof appeared to have had water droplets that froze which indicates that the temperature rose above 0 C. The ceiling, walls, floor, fans, and on packaging also had condensation build up that was frozen, indicating that recently the freezer went above 0 C.
      • Corrective Action: Have repairs made to the freezer to ensure that freezer maintains a temperature of -18 C or less at all times.
  7. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less. Until coolers on line are repaired, potentially hazardous food can only be stored outside of working coolers for 2 hours. Label containers to keep track of time the food is outside of coolers.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered in freezer and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Close bags in boxes after use to protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Moisture build up in maintenance room with mould visible on roof and on equipment. Weather stripping damaged at back door allows entry of pests. Accumulation of dirt and grime in corners of floor, as well as water around dishwasher provides food for pests to harbour pests.
      • Corrective Action: Operator needs to solve cause of moisture in maintenance room, as well as prevent leakage of water from dishwasher and any other equipment. Improve general cleanliness and sanitation of premises.
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