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Tim Hortons on Front Street

382 Front Street, Quesnel, V2J 2K3 · Restaurant

Official record from Northern Health →

Inspection summary

Tim Hortons on Front Street has been inspected 6 times by Northern Health Authority since February 27, 2023. The most recent inspection, on May 6, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • 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 July 18, 2023. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on February 27, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 once on July 18, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 once on September 15, 2023. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

6 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At time of inspection no staff on duty had foodsafe.
      • Corrective Action: Please ensure that one staff member on all shifts has foodsafe.
  4. Follow-Up Inspection

    0 infractions

  5. Complaint Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods (including but not limited to cheese, condiments, sandwich meat and salad) are stored at 23°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. Operator confirmed that temperature logs are maintained and the last check was done at noon, two and half hours before the inspection.
      • Corrective Action: Operator aware of the hazard involved and agreed to discard the food that has been in the danger zone for longer than two hours. Use an alternative working refrigeration units at the front for potentially hazardous cold foods to maintain a temperature of 4°C or less until the salad cooler unit is serviced.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The facility was observed in an unsanitary conditions with dirt piled in the front area for as long as the inspection start and finish. The facility is plastered with dirt on doors, walls and the washroom requires a deep clean on a regular bases. Unsanitary conditions can be pest attractants and, uncleaned food particles and water can encourage pest infestation within the building.
      • Corrective Action: Ensure that the facility has a deep cleaned; doors, walls and the washroom on a regular bases and maintain a cleaning log.
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods (bacon) were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with physical objects or people 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

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