#900 JAMIESON PKY, CAMBRIDGE ON · COOPER
September 19, 2025
Conditional PassThe floors, walls, and ceilings need to be cleaned, repaired, and properly maintained to meet health standards.
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Maintain records of pest control measures taken / Contact licensed pest control operator for insect / rodent / pest treatment and control
This restaurant has been inspected 5 times since January 8, 2025, with 2 passes, 3 conditional outcomes, and 0 closures on record.
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Ensure floors are kept clean and in good repair / Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
Food premise is protected against the entry and harbouring of pests / Protect against entry, harbouring and breeding of pests / Maintain records of pest control measures taken / Contact licensed pest control operator for insect / rodent / pest treatment and control
TIM HORTONS is in the COOPER neighbourhood. COOPER, Cambridge has 16 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of May 8, 2026, there are 8 (50%) that have passed their most recent inspection, with 8 (50%) conditional and no closures.
This record comes from the local public-health unit for Cambridge. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
A pass means no significant violations. A conditional pass means an issue was found and the restaurant was given time to correct it. A closed result means the inspector ordered the place to stop serving customers.
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
Food protected from contamination or adulteration / Protect food from contamination and adulteration / Cover all food in storage
Food processed in a safe manner / Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating / Ensure food is held above 60°C (140°F) after cooking / rapid re-heating / Preheat the hot holding unit to at least 60°C (140°F) before placing hot foods inside of the hot holding unit
Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation / Store toxic/poisonous substances in compartment away from food or food working surfaces or utensils / Store toxic/poisonous substances in container bearing identifying labels
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
No room with food is used for sleeping purposes / No food preparation or storage area is to be used for sleeping / No food area is to be used for sleeping / Ensure room for sleeping purposes is removed
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
Cloths and towels maintained in clean, good repair and not used for other purposes / Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times