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Tim Hortons

1840 Trans-Canada Hwy Revelstoke BC V0E 2S0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons has been inspected 13 times by Interior Health Authority since February 6, 2013. The most recent inspection, on January 27, 2026, found no infractions.

4 of 13 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: Food temperature control, Handwashing and staff hygiene and Pests.

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.

  • 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 4 times across 4 separate inspections, most recently on January 24, 2025. 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 3 times across 3 separate inspections, most recently on February 8, 2024. 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 2 times across 2 separate inspections, most recently on January 24, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 January 24, 2025. 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 April 13, 2015. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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.

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature of the soup in the hot holding unit measured at 48 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at a temperature of 60 °C or above. Adjust the temperature of the hot holding unit to ensure that food is maintained at 60 °C or above.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The walk-in cooler was not equipped with a thermometer. Thermometers accurate within 1 °C are required to ensure that potentially hazardous food is stored at 4 °C or below to prevent pathogen growth. Obtain and place an NSF-certified thermometer in the walk-in cooler.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): A gap was observed under the back receiving door. Exterior openings of the premises must be protected against the entry of pests. Install new door sweeps or weather stripping to seal the gap under the back door.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Food and debris were observed under the shelving in the walk-in freezer. The facility must be maintained in a clean condition to prevent the accumulation of food residue and other debris that can create unsanitary conditions and attract pests. Thoroughly clean the floor of the walk-in freezer.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The back receiving side door has about 1/2 inch gap underneath it which will allow mouse entry.
      • F2.2B The premises must be protected against entry of pests.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): They have 3 bar sinks in front service area, and not one was equipped with soap and paper towels for handwashing. They were asked to equip the one near the takeout window as it is closest to the higher risk sandwich making station.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Action Needed: 1 More thorough cleaning and sanitizing needed under equipment, behind shelves. A build up dirt and food debris was noted. 2. Install a new kick plate at back door. Day light can be seen at the bottom of the door and may allow pests to enter the premises. Ongoing Monitoring Required: 3. Freezer compressor is having issues draining during the thaw. Have a bucket up to catch the water. Freezer is keeping temperature and ice is chipped off if it builds up too much. This needs to be monitored to ensure it doesn't become a nuisance. Ensure all open food is kept at the front of the cooler to ensure ice does not fall onto them. 4. Keep the bathroom door closed at all times as it opens directly into a area where food wrappings are stored. An automatic door closer would be recommended.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  6. Monitoring

    2 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Occasional packages of heated soup/chili are cooled in the fridge for reheating should they not have been opened. It was reviewed that better food safety practice is to reheat only once. As the Tim Hortons soups are pre-made, they should only be heated once. Any unused portions should be discarded. Additionally, cooling protocols are not a part of the corporate food safety plan nor are they being monitored on site. You may also wish to review these practices should they be utilized to provide food donations for charitable purposes. Please let me know what expected procedures are regarding leftovers.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Clean floor drains and ensure adequate cleaning/disinfecting schedule is maintained to eliminate conditions that could harbourage pathogen growth and/or accumulation. 2. Build-up is noted in harder to clean areas. During this low season, pull out equipment/racks/boxes as feasible to clean under and around hard to reach areas as well as in facility corners.
  7. Monitoring

    1 infraction

    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The back door in receiving area was a missing a door sweep. Please install a door sweep to prevent the entrance of pests into the premises through that space between the door and the floor.
      • 14.12 - The premises must be protected against entry of pests.
  8. Monitoring

    1 infraction

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Reheating critical limit was not met for 7am steak and egg temperature readings from July 13. Please ensure staff are taking necessary corrective actions and/or alerting management to deviances.
  9. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Sandwich prep unit/cooler was measured at 20°C at the time of inspection. No food was in the unit at the time. Cooler was serviced/fixed and was maintaining products at 1°C as determined during follow-up later in the day.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): With the new concept, there is an open trolley used for the display and transport of finished baked products. As this trolley will be used in high traffic zones and may contain foods for extended periods, foods must be protected from contamination. I have left a message with Joel Robetson - Manager of Business Development to discuss appropriate options.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): No hot water at back handwash station. Liquid soap to be filled at all handwash stations. This was resolved as determined during follow-up later in the day.
  10. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Supply of detergent was exhausted at the time of inspection. Operator indicated that more has been ordered for the dispensing station and in the interim, some household detergent bottles will be purchased. As warewashing station is limited in space, please encourage staff to clean as they go so that wares do not spill over to subsequent rinse and sanitize sinks. 2. Staff are using metal rack to store both cleaned and sanitized wares as well as personal items (eg. bags, jackets). Please have staff re-arrange such that clean and sanitized wares are always stored above these personal items to prevent contamination.
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Facility was restocking at the time of inspection and there was also build-up of wares at the triple sink warewashing station. Access to the handwash station was impeded at the time of inspection. Please keep handwashing station clear at all times to encourage proper hand hygiene.
  11. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): The scoop for the ice machine is observed to be stored on top of the machine (not a sanitary surface). This was corrected at the time of inspection. Please store scoop in a sanitary manner as the ice is used for the drink stirring spoons.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

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