Skip to content
Loading map…

Tim Hortons #2650

5205 25 Ave Vernon BC V1T 1P5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons #2650 has been inspected 4 times by Interior Health Authority since September 12, 2023. The most recent inspection, on September 17, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 April 9, 2025. 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 2 times across 2 separate inspections, most recently on September 17, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on September 17, 2026. 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 once on September 17, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

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.

4 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the prep table cooler was measured at 8°C. Corrective Action: Adjust or service the cooler so it maintains food at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate cleaning in some areas. Overall sanitation is satisfactory. • Walk-in cooler (under shelves) • Ice machines in the back area (exterior lids/handles) Corrective Action: Clean the areas identified. Clean and sanitize the ice machine lids/handles. Continue to clean the premises regularly and in hard to reach spaces as needed.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: The paper towel roll at one hand sink is in direct contact with the sink tap. Corrective Action: Adjust or modify the holder so paper towel does not contact the tap or other contaminated surface, or provide an alternate holder (standing holder or enclosed tabletop dispenser), or do not stock paper towel at the sink and use the sink for an alternate purpose (there are a sufficient number of hand sinks to allow for this). F2.7B: Soap is not available at two hand sinks. Corrective Action: Refill the dispensers.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3 QUATS sanitizer at front service counter was measured below 200 ppm. The use of a sanitizer is an important step in reducing microbial load on surfaces. Corrective Action: Staff discarded solution and prepared new sanitizer solution at 200 ppm QUATS. Solution should be replaced every 2 hours or when tested below the required concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7 Malfunctioning liquid soap dispenser (no soap being dispensed) was noted in the front service area. Corrective Action: F2.7 Service dispenser and closely monitor all handwashing basin stations to ensure they are functioning and supplied with liquid soap.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  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): Observation: High temperature dishwasher tested and was not reaching 160F at the plate level. To ensure adequate sanitization of equipment and utensils dishwasher must be working properly. Technician was called to repair the dishwasher at time of inspection. Ensure that a probe thermometer is used to monitor the temperature of the dishwasher instead of relying on the dishwasher gauge.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): QUATs solution must be maintained at 200 ppm. Solution tested at time of inspection, concentration observed as being 0-100 ppm. Solution must be changed when it becomes cloudy or during periods of heavy use to ensure adequate sanitization of equipment and surfaces. Solutions changed during the inspection.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher not reaching 71C at the plate level. To ensure adequate sanitization of equipment and utensils dishwasher must be working properly. Technician was on site to repair dishwasher at time of inspection. Ensure that a probe thermometer is used to monitor the temperature of the dishwasher instead of relying on the dishwasher gauge.

Nearby inspected facilities

Own this business? Add a badge to your website