#526 Lancaster St W, KITCHENER ON · Doon Pioneer Park Community Association
January 14, 2026
Conditional PassThis summary is AI generated and can contain mistakes. Always rely on the original inspection.
The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.
The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.
TIM HORTONS is in the Doon Pioneer Park Community Association neighbourhood. Doon Pioneer Park Community Association, Kitchener has 76 restaurants tracked on Pass or Fail, inspected by the local public-health unit. As of June 1, 2026, there are 20 (26%) that have passed their most recent inspection, with 51 (67%) conditional and 1 (1%) closed.
View the Doon Pioneer Park Community Association neighbourhood
This restaurant has been inspected 5 times since June 25, 2024, with 2 passes, 3 conditional outcomes, and 0 closures on record.
Food protected from contamination or adulteration / Protect food from contamination and adulteration
Testing reagent used to determine concentration of sanitizer / Provide and use test reagent to determine concentration of sanitizer
This record comes from the local public-health unit for Kitchener. 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.
Doon Pioneer Park Community Association
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
Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
Refrigeration and hot-holding equipment maintained / Provide easily readable thermometer in refrigeration or hot-holding equipment
Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner / Cleaning required around, under, and behind kitchen equipment, counters, and baseboards / Ensure floors are kept clean and in good repair
Hand washing basin with supplies of soap and paper towels in dispensers / Provide soap in a dispenser at hand basin in the food preparation area
Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment / Maintain and arrange equipment to permit a clean and sanitary condition