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Tim Hortons - Pr. Rupert

636 2nd Avenue West, Prince Rupert, V8J 1H2 · Restaurant

Official record from Northern Health →

Inspection summary

Tim Hortons - Pr. Rupert has been inspected 13 times by Northern Health Authority since September 22, 2022. The most recent inspection, on January 15, 2026, found no infractions.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

The last 3 inspections in a row found no infractions. 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 5 times across 4 separate inspections, most recently on August 7, 2025. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(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 3 times across 2 separate inspections, most recently on September 29, 2023. For example: 304 - Repeat Premises not free of pests [s. 26(a)]

  • 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 September 29, 2023. For example: 209 - Repeat 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 October 4, 2022. For example: 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 across 2 separate inspections, most recently on September 26, 2023. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. Sanitizer dispenser was not dispensing any active Quats solution at time of inspection, concentrations were at 0 ppm. (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: Operator adjusted the connection point on the Quats dispenser at time of inspection. New solutions prepared measured at the required 200 ppm concentration.
  5. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. Rinse temperature reached 69.6C at time of inspection (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
  6. Routine Inspection

    0 infractions

  7. Complaint Inspection

    0 infractions

  8. Complaint Inspection

    0 infractions

  9. Follow-Up Inspection

    2 infractions

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Baked goods are displayed uncovered and open to contamination. The showcase does not have any back wall or screen to prevent contamination. The showcase is designed so that the cart of baked goods can be freely pushed into and out of the display slot. Breads are stored uncovered in the shelf above the soup station. Operator has made the following changes to the sanitation plan. Deep cleaning is conducted daily (throughly wiping down cart and showcase). Staff are aware that any time food is contaminated or suspected to be contaminated the entire batch needs to be discarded.
      • Corrective Action: Cover or otherwise protesct all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 304 - Repeat Premises not free of pests [s. 26(a)]
      • Observation: Evidence of cockroaches was found during the inspection. 1 live roach was found behind the undercounter fridge. No signs of pest were found in the rest of the facility (food preparation area, front end, back end, bathrooms, storage areas). Pest control report states "significant signs of a decrease in activity over last application [of pesticide]".
      • Corrective Action: Continue to work with pest control contractor to remove pest from the facility. Continue to provide pest control reports to the Environmental Health Officer. Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. This violation may be removed once the Environmental Health Officer has verified that the facility is free of pest.
  10. Complaint Inspection

    4 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Baked goods are displayed uncovered and open to contamination. Donuts, and pastries are placed into the display cabinet which does not have any closure or cover from the back side. Breads are stored uncovered in the shelf above the soup station. (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. If any food is or is suspected to be contaminated, the batch needs to be discarded.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of cockroaches were found during the inspection. 1 live and 2 dead roaches were found behind the under counter fridge. No signs of pest were found in the rest of the facility (food preparation areas, front end, back end, bathrooms, storage areas). The hired pest control contractor is conducting weekly inspections and implementing control measures. (Public Health Significance) Pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Continue to work with pest control contractor to remove the pest from the facility. Provide the next 2 pest control reports to the Environmental Health Officer. Eliminate potential pest entry and access points. Ensure that frequent cleaning and sanitizing is conducted to remove all standing food debris and residues.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: There are unnecessary items being stored in the far back corner of the storage area. Items not required for the food premises must be removed as they can potenitally harbour or shelter pest. There is spilled sugar and other minor ammounts of food debris on the shelves in the storage area. Food spills must be cleaned and removed to prevent it from becoming a food source for pest.
      • Corrective Action: Remove the clutter from the identified area. Clean and sanitize the food spilled on the identified area.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator failed to provide notification of that circumstances which may cause a health hazard exist. Section 7 of Food Premises Regulations states: Every operator of food premises must immediately notify a health officer of any circumstance that exists in the food premises that may cause a health hazard.
      • Corrective Action: Ensure that a written process is in place to communicate validated complaints with Northern Health. Inform the Environmental Health Officer of your communication plan.
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    2 infractions

    • 205 - Critical Repeat 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, monitor and adjust the temperatures or have serviced, as required.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The platform under the Hobart Mixer is in poor condition. It is very diffucult to clean and sanitize
      • Corrective Action: The platform under the Hobart Mixer is to be covered with a hard washable surface
  13. Routine Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperature of the sandwich preparation table are slightly elevated (greater than 4°C) (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 the cold foods as orders slow down. Provide the Health Officer temperature data on the refrigeration prep table.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Many food service counters found to have dirty surfaces, especially under and behind equipment.
      • Corrective Action: A regular schedule of cleaning needs to be clearly displayed for staff to see and to initial cleaning activities.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: The dishwasher wash cycle did not come up to proper temperature reading was 65 degrees centigrade (82 degrees is required).
      • Corrective Action: Have the dishwasher repaired as soon as possible; in the mean time hand washing and sanitizing pots , pans and service items is required. The assistant manager placed an out of order sign on the dishwasher and implemented the hand washing procedure immediately.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: All floors and baseboards are in need of a deep cleaning. Build up of dirt is prevalent around the floor edges and baseboards. Floors under counters are dusty and in some cases dropped food is found under cupboards and racks.
      • Corrective Action: Removal of dirt accumulation around floors and baseboards in the front, back and washrooms is required.More attention to thorough floor cleaning is needed on a daily basis.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The Hobart mixing machine requires a thorough cleaning; the base is poor unsanitary condition
      • Corrective Action: Clean the exterior of the Hobart machine. Replace or repair the Hobart machine base; it must be washable and non-pourous.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Written sanitation procedures must be available to the Health Officer on request.
      • Corrective Action: Provide a printed copy when requested

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