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Tim Hortons

160 Hollywood Rd N Kelowna BC V1X 6B4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons has been inspected 10 times by Interior Health Authority since October 17, 2013. The most recent inspection, on September 25, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The last 4 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on February 6, 2020. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 August 1, 2018. 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 once on July 31, 2017. For example: 5 - 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 May 12, 2016. For example: 7 - Is the premises free from a pest infestation?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 12, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): ***Reoccurring infraction. Sanitizer buckets in the back prep area noted at 50 ppm QUATs. This was corrected at the time of inspection to 200 ppm QUATs.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Multiple sanitizer buckets in front of kitchen were low on sanitizer (~100 ppm QUATs) and/or visibly dirty. Time written on these buckets indicated they had not been change past the indicated time. These were changed at the time of inspection. Sanitizer dispensing unit verified dispensing 200 ppm QUATs at the time of inspection.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  7. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Walk in cooler was noted at 7 to 9 degrees C at the time of inspection. Operator stated freon had been leaking and had transported foods including dairy creamer and meats to the walk in freezer for a few hours while the cooler was being fixed. The cooler had since been repaired and was coming down in temperature. This was verified during inspection. The food had just been moved back to the cooler and were noted at 4 degrees C or less. Multiple thermometers available for monitoring noted.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  8. Monitoring

    1 infraction

    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel was not available. This was corrected at the time of inspection
  9. Monitoring

    2 infractions

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Dry storage area there is some activity observed (a couple of droppings)
      • 7.1 - The premises must be maintained free of pests.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Back door has a gap (letting in light)/ does not have a tight seal to prevent pest entry. Areas around the hot water heater, under the shelves of the dry storage room and the prep area along the wall have some debris and food.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.12 - The premises must be protected against entry of pests.
  10. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Corrected During Inspection (CDI): The third sink for sanitizing step did not have any sanitizing concentration detected at the time of the inspection. The staff immediately corrected the issue. - Action required by the operator:. 1. Adequate sanitizing solution must be used for the sanitizing step. 2 The concentration must be checked and recorded at least once day.

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