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Tim Hortons #1689

1465 Columbia Ave Castlegar BC V1N 4G5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons #1689 has been inspected 7 times by Interior Health Authority since August 16, 2018. The most recent inspection, on May 6, 2026, found no infractions.

5 of 7 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: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 May 6, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 August 28, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on August 28, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 August 28, 2019. 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Both front end hand sinks near the entrance to the back area had items in the sink basin.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operators are currently relying on mechanical dishwasher gauge for temperature sanitizing verification. Please note that this gauge DOES NOT tell you the dish SURFACE temperature and whether it can meet a MINIMUM of 71C/ 165F. This simply tells you the temperature INSIDE of the manifold. **Dish plate surface after the sanitizer cycle was 67.7C/ 153F after inspection.** Please instead, use an electronic waterproof probe thermometer that has a HOLDING MAX setting and can be placed in the dishwasher for the entire clean and sanitizing cycle. Please have a technician adjust the dishwasher.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operators are currently relying on mechanical dishwasher gauge for temperature sanitizing verification. Please note that this gauge DOES NOT tell you the dish surface temperature and whether it can meet a MINIMUM of 71C/ 165F. **Dish plate surface after the sanitizer cycle was 67.7C/ 153F after inspection.** Please instead, use an electronic waterproof probe thermometer that has a HOLDING MAX setting and can be placed in the dishwasher for the entire clean and sanitizing cycle. Please have a technician adjust the dishwasher.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Electronic probe thermometer used to verify food temperatures was found to be caked in old food debris. Please ensure that instruments probing into food is cleaned and sanitized after using and does not contribute to possible food contamination. Cooler door and handles for baked goods area was found to be caked in old food debris. Please ensure that ALL high touch surfaces (e.g. door handles, prep cooler door handles, hand sink taps etc.) are cleaned daily to prevent operator hand contamination.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    0 infractions

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