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Tim Hortons Rosedale Store #4034

1 - 52855 Yale Rd, Rosedale · Restaurant

Official record from Fraser Health →

Inspection summary

Tim Hortons Rosedale Store #4034 has been inspected 12 times by Fraser Health Authority since September 20, 2022. The most recent inspection, on September 15, 2026, found no infractions.

6 of 12 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, Food temperature control and Protecting food from contamination.

The last 4 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.

  • 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 2 separate inspections, most recently on June 6, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 March 21, 2024. For example: 205 - 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 September 20, 2022. 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 2 times across 2 separate inspections, most recently on August 29, 2023. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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.

12 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): After several cycles, and change in mode (from medium to extra high load), high temperature dishwasher was not able to achieve sanitizing temperature of 71 deg C on plate surface during final rinse cycle.
      • Corrective Action(s): - All dishes and equipment that were washed through the high temperature dishwasher must be manually washed, rinsed, sanitized and air dried in the three compartment method.
      • - Observed staff fill the sanitizing compartment with 200 ppm QUATs solution and manually wash, rinse, sanitize, and air dry equipment and dishware.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): After several cycles, and change in mode (from medium to extra high load), high temperature dishwasher was not able to achieve sanitizing temperature of 71 deg C on plate surface during final rinse cycle.
      • Corrective Action(s): - Service, repair or adjust the high temperature dishwasher such that it can achieve sanitizing temperature of 71 deg C on plate surface during final rinse cycle.
      • - Do not use high temperature dishwasher to sanitize utensils and equipment until it can achieve sanitizing temperature of 71 deg C on plate surface during final rinse cycle.
      • - Dishwasher may be used to clean equipment and dishes, however, sanitize step must occur in the three compartment sink.
      • Correction date: June 12, 2025
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher tested for final rinse water temperature and registered at 65C. Minimum required temperature is 71 degree C at the dish level.
      • Corrective Action(s):
      • Dishware are to be sanitized manually unsing 3- comp sink until the DW is repaired.
      • Date to be corrected by: Today
      • Violation Score: 15
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cold potentially hazardous food in sandwich cooler measured at or around 6-8 degree C in inserts close to the hot holding unit. Food in inserts at the far side measured around 4.4 C. All potentially hazardous food must be kept at or below 4C. Operator moved food to the walk in cooler.
      • Corrective Action(s): Monitor his cooling unit. Temperature is to be taken twice daily. keep records. If food stored above 4C for more than 2 hours, discard food.
      • This cooling unit must maintain food temperature at or below 4C. if can not then Repair or replace the unit.
      • Date to be corrected by: Immediately.
      • Violation Score: 15
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning for food debris is required in the back storage area under the shelving rack and between the ovens and holding racks.
      • Corrective Action(s): Clean and sanitize these areas as per your sanitation plan. Remove food debris as frequently as possible to prevent attracting anymore pests.
      • Date to be corrected by: end of day today.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in, but not limited to, the following areas:
      • > Spilled sugar and food debris on and under shelving racks by back door.
      • > Food debris under the dishwasher and 3 comp sink.
      • > Food debris and spatula found under the donut assembly line.
      • > Food debris on the bottom shelves of the display cases.
      • Corrective Action(s): Clean and sanitize above mentioned areas as per your sanitation plan.
      • Date to be corrected by: 1 week.
      • Violation Score: 9
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Four mini-donuts observed to be directly on the floor in the walk-in freezer
      • Corrective Action(s): Instructed operator to discard these mini-donuts
      • Violation Score: 3

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