Tim Hortons - Restaurant

Inspection summary

Tim Hortons - Restaurant has been inspected 4 times by Algoma Public Health since June 23, 2025. The most recent inspection, on July 22, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 February 23, 2026. For example: Hazardous food is held at 4°C (40°F) or less [Sec. 27(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 once on June 23, 2025. For example: Food protected from potential contamination and adulteration [Sec. 26(1)]

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded once on February 23, 2026. For example: Proper use and storage of clean utensils (including single service utensils) [Sec. 8(1)]

• Food safety training and certificationLower risk

  Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

  Recorded once on February 23, 2026. For example: Food handlers wash hands before commencing work and after potential contamination [Sec. 33(1)(e)]

About this data

These results come from Algoma Public Health, 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.

• View the official Algoma Public Health disclosure site
• See all inspected facilities in Algoma
• How to read an inspection report