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Tim Hortons #1670

1-3491 Sexsmith Rd Kelowna BC V1X 7B5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons #1670 has been inspected 3 times by Interior Health Authority since October 17, 2023. The most recent inspection, on May 19, 2026, found no infractions.

1 of 3 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 and Handwashing and staff hygiene.

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 once on March 14, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 March 14, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 March 14, 2025. For example: 1 Does the operator have a valid operating permit or approval to operate?

  • 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 October 17, 2023. For example: 5 Are the FOODSAFE training requirements being met?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 17, 2023. For example: 1 Does the facility have proper monitoring supplies?

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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher was measured at 69°C (maximum temperature) at the plate level and the maximum rinse temperature gauge reading was measured at 165 °F (74 °C) after multiple cycles. Dishwasher temperature must reach at least 71°C at the plate level and the rinse temperature gauge reading must reach at least 82°C (179°F) for adequate sanitizing of utensils. Operator was instructed to sanitize the utensils in a compartment sink after being washed and rinsed in the dishwasher. Fix the dishwasher and ensure a minimum of 71°C is reached on the plate surface in the final rinse cycle. Monitor 2x daily.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel was observed at the handwashing station located in the back of the kitchen. This may lead to inadequate handwashing of food handlers. CDI- Operator refilled the paper towel dispenser at the time of inspection. No soap was observed at the handwashing station in the women's washroom and the soap dispenser was observed broken. Operator was instructed to immediately supply liquid soap in a dispenser at the hand sink or close the women's washroom until the soap dispenser is fixed.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Expired Interior health permit decal was observed posted at the facility. Ensure the Interior Health permit with a valid decal is posted in a visible area at all times.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Staff were not able to access temperature records at the time of inspection - please train new staff on temperature monitoring and access/use of daily temperature monitoring records for refrigeration and hot holding units.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): There were no staff on duty at the time of inspection with valid foodsafe certification. Please confirm foodsafe certification for ownership/operator and an adequate numbers of other staff to ensure that at least one certified staff member is on duty at all times during operation.

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