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Tim Hortons #1442

1077 Westminster Ave W Penticton BC V2A 1L4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons #1442 has been inspected 12 times by Interior Health Authority since February 7, 2013. The most recent inspection, on March 4, 2026, recorded 1 infraction.

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

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.

  • 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 3 times across 3 separate inspections, most recently on March 4, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on May 4, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 April 25, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 April 7, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 4, 2018. For example: 2 - Is the contact information the same?

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.

12 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Shelving in the walk in cooler must be cleaned as there is a bit of a film on the shelving. Also, please let me know when the floor in the walk in cooler has been replaced.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Water was leaking on the floor by the small cooler and doughnut glazing station. Water was pooling in missing floor tile and indents in the grout. There cannot be standing water in the kitchen. This leak must be found and fixed. Please email me once this has been completed. • Pest proof container for open sugar needs to have a lid that is capable of sealing the sugar. Please purchase new lid and email me once this has been completed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): -Spills found on floor inside walk in cooler. Ensure spills are wiped off promptly to avoid potential slips and falls. (corrected during inspection) -Hand dryer at Men's washroom was not in good working order. -Bags rock salt used for melting ice on roads were stored in food storage area. Please separate food storage and other items to prevent cross contamination.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Dish washing machine (High temperature) was measured at 66.8 Degree Celsius after more than 5 washing cycles. High temperature dish washer must maintained a sanitizing rinsing cycle of at least 71 degree Celsius at the dish level to effectively kill disease causing mico-organisms and control cross contamination between unsanitary dishes/utensils with food items. At the mean time, the operator was instructed to re-clean and re-sanitize all equipment, dishes and utensils previous washed with the dishwasher and conduct manual sanitization at the 3 compartment sink Fly traps were identified to be hanging over the ceiling at the cleaning and storage area. Operator voluntarily removed the traps and threw them into the garbage can. Fly traps must be removed from the cleaning and storing areas where clean dishes, utensils and equipment are presence to prevent potential cross contamination and unsanitary conditions
      • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.2 - Is the contact information the same?
  8. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): 1. Front handsinks were obstructed at the time of inspection - CDI. Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
      • F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  9. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): At the time of the inspection the ambient temperature of front of the house sandwich cooler was at 7°C and the front of the house under counter drink cooler was at 9°C.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): In compliance: High heat dishwashing unit was achieving 72°C measured at the plate in a sanitizing cycle. Out of compliance: Triple sink did not have sufficient water level in the third compartment to be able to submerge the largest piece of equipment in min. of 200 ppm of quaternary ammonium solution. This was corrected at the time of the inspection.
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

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