263 BANK ST · Centretown
6 octobre 2025
RéussiCe résumé est généré par IA et peut contenir des erreurs. Fiez-vous toujours à l'inspection d'origine.
Le restaurant doit avoir au moins un membre du personnel ayant suivi une formation de manipulateur d'aliments présent en tout temps pendant les heures d'ouverture.
TIM HORTONS se trouve dans le quartier Centretown. Centretown, Ottawa compte 507 restaurants suivis sur Pass or Fail, inspectés par the local public-health unit. En date du 28 mai 2026, 485 (96%) d'entre eux ont réussi leur dernière inspection, avec 2 (0%) en réussi conditionnel et aucune fermeture.
Ce restaurant a été inspecté 8 fois depuis le 20 novembre 2024, avec 7 réussites, 1 résultat conditionnel et 1 fermeture au dossier.
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating. Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
Ce dossier provient de l'unité locale de santé publique pour Ottawa. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
Un résultat « Réussi » signifie qu'aucune infraction significative n'a été relevée. Un « Réussi conditionnel » signifie qu'un problème a été constaté et que le restaurant a obtenu un délai pour le corriger. Un résultat « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests.
The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Protect the food premise against the entry of pests.
The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition. Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Protect the food premise against the entry of pests. Keep the food premise free of conditions that lead to the harbouring of pests.
Every food premise shall be operated and maintained such that the floor or floor coverings, the walls and ceilings, and the premises itself are maintained in a sanitary condition. The walls and ceilings of rooms and passageways must be readily cleaned and must be maintained in a sanitary condition. Every room in the premise where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale or displayed must be kept in a sanitary condition so as to prevent contamination of food.
The food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests. Keep the food premise free of conditions that lead to the breeding of pests.