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Tim Hortons #1459

1936 Kane Rd Kelowna BC V1V 2E5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons #1459 has been inspected 4 times by Interior Health Authority since July 30, 2018. The most recent inspection, on April 22, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 April 22, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times on May 17, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 2 times across 2 separate inspections, most recently on May 17, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 April 22, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on May 27, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed numerous ants crawling on the floor inside the restaurant in both the front and back kitchen areas. Some flies were also noted in the back kitchen.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Improvements in general sanitation are required in order to assist with the control of ants and flies that were observed in both the front and back areas of the restaurant at the time of inspection. As discussed, please clean organic build-up observed in some areas of the restaurant, including but not limited to, some corners/floor to wall junctions, underneath some equipment, inside the walk-in refrigerator (also corners/floor to wall junctions) and floor drains, etc.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed potentially hazardous food (PHF) stored within the front service area prep table refrigerator at temperatures as high as 8 to 16deg.C. Operator was requested to time stamp PHF at temperatures greater than 4deg.C for 2hour storage (to be discarded after 2hours), ensure that inserts are not overloaded, reduce overall stocking within this refrigerator and, ensure that upper covers are closed between use. As indicated, please also contact a repair technician to adjust/service this unit and follow-up on restoration of proper temperature control for PHF stored both with the lower drawer and upper insert sections of this unit (ie. 4deg.C or less).
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Although monitoring supplies were in place, temperature records showed a marked deviation from observed temperatures measured while onsite (particularly the front prep table refrigerator) when compared to a similar time period the day prior. Please follow-up on temperature monitoring of PHF under refrigerated storage and ensure that staff are accurately verifying and recording observed temps. This is particularly relevant for identifying temperature control issues and/or units that require servicing and, in taking appropriate corrective actions where required.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Observed the main walk-in freezer operating with food temperatures inside the unit between 0 to -2deg.C. Although this freezer had been recently stocked following a delivery, the unit was either left open for an extended period or the unit requires servicing to restore freezer temperatures towards -18deg.C. Note that frozen food in storage for prolonged periods should adhere to industry standard freezing temperatures of -18deg.C.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed one hand sink cluttered and another two missing paper towel. Please ensure that all facility hand washing sinks are supplied with liquid soap and paper towel and kept free from clutter/available for use at all times during operation.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The counter top soap dispenser at the hand sink upon entering the front service area was not dispensing properly at the time of site visit.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quats test strips require replacement (faded/discoloured strips observed at the time of inspection).
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Calking around the hot holding wells is no longer a cleanable surface and requires repair, a baking container lid in the back was broken, and a maple baking table was being used for purposes other than baking and showing ware. Some areas of the back kitchen require additional cleaning as they are showing a build up of organic filth (ie. under tables/equipment, table supports). Tablet being used to record temperatures during temperature checks was not being cleaned/maintained in a sanitary manner.

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