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Tim Hortons #2097

1901 Harvey Ave Kelowna BC V1Y 6G5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons #2097 has been inspected 6 times by Interior Health Authority since April 16, 2018. The most recent inspection, on September 2, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The last 2 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 January 28, 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 3 times across 3 separate inspections, most recently on January 28, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 3 times across 2 separate inspections, most recently on November 15, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 15, 2021. For example: 7 Are foods protected from contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on November 15, 2021. For example: 6 Are the premises designed and equipped to ensure safe 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.

6 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer containers are low on QUATs concentration during time of inspection. No reading as solution was very murky due to sanitizer not being changed according to the scheduled 2 hours. This was observed with multiple red buckets in the facility.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand sink located at the coffee area has no soap. Since this is the only hand sink in this area besides the one at the back of the facility, there must be soap to ensure staff are washing their hands properly.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  4. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sandwich station cooler near the drive-thru window is not functioning, temperature measured at 18.3°C on top and 17°C below, internal temperature of food products checked measured 6.5-7°C. Discussed with staff the measures taken to prevent temperature abuse, inserts are only filled halfway to ensure product is used up within 2 hours, inserts also kept in ice baths to help prevent exposure to unsafe temperatures. Operator has also been asked to use time stamps on inserts to verify products are being replaced every two hours. Foods held at temperatures above 4°C and below 60°C are at risk for harboring the growth of pathogenic microorganisms that can lead to foodborne illness. Limiting the time foods are exposed to temperatures above 4°C and below 60°C to 2 hours should prevent pathogen growth or toxin development from reaching problematic levels.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed tomatoes being washed in sanitizer compartment of sink during inspection, sides of the sink and the backsplash showed accumulation of some food residue. Staff asked to clean and sanitize the sink thoroughly before using it for food preparation.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Hot holding unit on the south wall not functioning properly, temperature check of potato wedges held here measured 53°C. Hot holding equipment must be of the type or capacity to maintain the temperature of contents at or above 60°C. Operator voluntarily disposed of the food products in this hot holding unit and agreed to stop using this unit until it is repaired and functioning properly. Sandwich station cooler near the drive-thru window is not functioning (see F1.2).
      • F2.6D Hot holding equipment must be of the type or capacity to meet the needs of the premises.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station by the Drive-thru window had coffee pots and filter baskets sitting in it and in front of it during inspection. Handwashing stations should remain unobstructed at all times to ensure easy access for staff to wash hands frequently. Handwashing is an important step in preventing the transmission of communicable diseases. Ensuring staff wash hands frequently works to protect both customers and employees from disease transmission.
  5. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The food contact surfaces in continuous use are not cleaned and sanitized at least every four hours.
      • F2.3C Clean in place warewashing procedures 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): The two under counter refrigerators have damaged door seals with accumulated debris.
      • 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The hand washing stations are not supplied with liquid soap in a dispenser.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  6. Monitoring

    4 infractions

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): a) The internal food temperature of a soup in the hot holding unit was at 56.6°C. The earlier temperature reading at 1PM today was over 60°C. The operator reheated the soup over 74°C during the inspection. b) The internal food temperature of cooked chicken in the hot holding unit was below 60°C measured by the operator. The operator says that the chicken was cooked over 74°C. The operator reheated the food again over 74°C during the inspection.
      • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The thermometer in the mechanical refrigerator storing milk and cream products is showing at 8°C. The surface temperature of the milk is at 8°C. The operator says that they were just put in 10 minutes ago. The operator moved the products to another refrigerator that holds safe cold temperatures.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): The used wiping cloths are stored in a sanitizing solution with 150 ppm Quat. The operator agrees to change the solution immediately with adequate concentration.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The cutting boards used on the food prep cooler have black stains and deep cuts.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.

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