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Tim Hortons on the Hart

6720 John Hart Highway, Prince George, V2K 3A6 · Restaurant

Official record from Northern Health →

Inspection summary

Tim Hortons on the Hart has been inspected 6 times by Northern Health Authority since March 2, 2023. The most recent inspection, on April 24, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on April 24, 2026. For example: 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • 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 March 18, 2026. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 on March 25, 2024. 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 2 times across 2 separate inspections, most recently on March 27, 2023. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 2 times across 2 separate inspections, most recently on March 18, 2026. For example: 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]

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. Follow-Up Inspection

    2 infractions

    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) The floor of the freezer is unsanitary (littered with donuts). Public Health Significance: Food debris not cleaned can encourage pathogen breeding and serve as an attractant to pests, which can contaminate/cross-contaminate stored food and lead to foodborne illness if such food is consumed.
      • Corrective Action: Operator to ensure the inside of the freezer is sanitary and free of food debris and dirt at all times.
    • 402 - Critical Repeat Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: (CORRECTED DURING INSPECTION) Employees were observed to handle random objects, make contact with frequently touched surfaces and return to meal prep station without washing hands. Public Health Significance: Hand washing is the most effective means of preventing the spread of pathogens/diseases, reduce the risk of food contamination/cross-contamination.
      • Corrective Action: Employees were educated on the importance of hand washing and informed of future individual enforcement if found default.
  2. Complaint Inspection

    4 infractions

    • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit not displayed in the food facility. Operator unable to locate/provide the permit during the course of the inspection.
      • Corrective Action: Operator to ensure permit is posted in a conspicuous location at all times.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Timbits were observed on the floor of the walk-in freezer during inspection. (Public health significance) Food serves as nutrients that supports the growth of microbial agents and pathogens. Food littered on the floor can lead to harbouring/breeding of pests.
      • Corrective Action: Operator to ensure walk-in freezer and premises as a whole is maintained in a sanitary condition.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. No handwashing sink in the front service area where sandwiches, Tim bits and coffee are being prepared. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator to ensure an hand wash station is set-up near sandwich prepping area. Hand washing stations must be adequately supplied and maintained; equipped with running warm water, soap and paper towels.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Employees did not make use of the handwashing station at adequate frequency during meal preparation, after handling cash or mobile devices, and when moving from one station to the other. Public health significance: Handwashing is an effective practice that prevents the spread of diseases and pathogens.
      • Corrective Action: Operator to educate employees on the importance of handwashing and engage in this at an adequate frequency.
  3. Complaint Inspection

    0 infractions

  4. Routine Inspection

    4 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit needs to be posted in a conspicuous location that can be publicly seen.
      • Corrective Action: Operator to post permit at a conspicuous location.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Flylight is located directly above an open donut rack. There is a risk of contamination if the fly light shatters or when the trap is being serviced. Insect or shatter glass may fall into food products, resulting in illness.
      • Corrective Action: Operator to move fly light to another location.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Open package of sauce was left uncover inside food-grade containers. Food may become contaminated from contact with containers or food-handlers, increasing risk of foodborne illness.
      • Corrective Action: Operator sealed opening with clips.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Soap dispenser is missing form the handwashing station by the drive-thur. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator brought a soap bottle and set it up by the handsink.
  5. Follow-Up Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration temperatures was measured at 8°C in one of the coolers containing dairy products. Public Health Significance - refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Cover for cooler should be kept closed if not in use. Move potentially hazardous foods to working refrigeration units, or adjust and have repaired as necessary. Potentially hazardous foods stored above 4°C for more than 2 hours should be discarded. Monitor and log temperatures.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Noticeable amount of food debris build-up on food contact surfaces. Public Health significance - insufficient cleaning and sanitizing of food contact surfaces can lead to cross-contamination and foodborne illness. Correction: All food contact surfaces must be kept clean and sanitary at all times.
      • Corrective Action: All food contact surfaces must be cleaned and sanitized on a regular basis.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Supervisor at the time of inspection did not have up-to-date FoodSafe certification - manager is scheduled to complete the course the following week. Public Health significance - staff with inadequate or out-of-date knowledge of food safety practices are more likely to contaminate food provided to the public.
      • Corrective Action: At least one staff member on-site must have FOODSAFE level 1 or equivalent certification while the facility is operating. Provide a copy of FoodSafe certification to Northern Health once recieved.
  6. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration temperatures was measured at 8°C in one of the coolers containing dairy products. Public Health Significance - refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units, or adjust and have repaired as necessary. Potentially hazardous foods stored above 4°C for more than 2 hours should be discarded. Monitor and log temperatures.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in one sanitizer bucket. Public Health Significance - sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (100 ppm bleach, 200 ppm QUAT)- follow manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Noticeable amount of food debris build-up on food contact surfaces. Public Health significance - insufficient cleaning and sanitizing of food contact surfaces can lead to cross-contamination and foodborne illness.
      • Corrective Action: All food contact surfaces must be kept clean and sanitary at all times.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Supervisor at the time of inspection did not have up-to-date FoodSafe certification - he claims that he is working on completing the course as soon as possible. Public Health significance - staff with inadequate or out-of-date knowledge of food safety practices are more likely to contaminate food provided to the public.
      • Corrective Action: At least one staff member on-site must have FOODSAFE level 1 or equivalent certification while the facility is operating.
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