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Tim Hortons

102-715 Oliver St Williams Lake BC V2G 1M9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons has been inspected 4 times by Interior Health Authority since September 15, 2022. The most recent inspection, on October 13, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on September 23, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on October 13, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 23, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 15, 2022. For example: 1 Does the operator have a valid operating permit or approval to operate?

About this data

These results come from Interior 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.

4 inspections

  1. Monitoring

    1 infraction

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): At the time of inspection, a staff member was observed putting on gloves without washing their hands first. The owner, who was present on-site, was advised to ensure that all staff members are trained in and consistently follow proper hand-hygiene practices. Hands must be washed thoroughly before putting on gloves and whenever required during food handling. Improper hand hygiene can transfer harmful microorganisms from hands to gloves and subsequently to food, increasing the risk of foodborne illness. Gloves do not replace proper handwashing.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2: Low to moderate fly population. Corrective action: Remove pest attractants in order to reduce the fly population. See F2.5
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Cleaning is required in the following areas: • walk in-cooler • Back area by the sinks Corrective Action: Clean and sanitize the areas listed above. Regular cleaning should occur throughout the day. The area where the sinks are located may be acting as a pest attractant.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Food build up noted in cooler drawers. Staff notified and resolved at the time of inspection. CDI • Note: Cleaning under equipment in back preparation area occurs end of night/before closing.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): • Permit moved from the back office to front of food prep area - corrected during inspection.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.

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