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Tim Hortons #2710

8907 Main St Osoyoos BC V0H 1V5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons #2710 has been inspected 15 times by Interior Health Authority since March 22, 2013. The most recent inspection, on August 17, 2026, found no infractions.

8 of 15 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: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 4 separate inspections, most recently on September 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 3 times across 3 separate inspections, most recently on September 23, 2021. 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 October 8, 2019. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 September 15, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 March 19, 2015. For example: 2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?

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.

15 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Plumbing issue (back up in sink) in the family washroom and male washroom not in service. Operator advised that they are aware and service call has been made. Ensure plumbing issue is repaired as soon as possible.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): back door was kept ajar. this needs to be kept closed
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): sandwich cooler is currently broken. staff are keeping items in the cooler on top of ice containers and only small amounts. ice is frequently changed out and temperatures are below 4C. compressor may be broken and need to be replaced.
  8. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Overall yes, however the dishwasher is not reaching required final temperature of 160F/71C. After 4 cycles the unit is measuring at 68C. The wash & rinse gauges appear to not be working as well (stuck at same temp once dishwasher off). Operator states that the dishwasher is currently only used for the ceramic coffee mugs and cooking/preparing utensils and dishware. All cups and dishware provided to the public are single use. For the time being the unit may be used for the washing cycle, however the sanitization cycle must be conducted manually OR full manual dishwashing (wash, rinse , sanitize & airdry) must be conducted until the necessary repairs have taken place. Operator is aware of the issue and has been provided with 2 Thermolable Strips to test temperature once issues have been rectified. *It is highly recommended that a waterproof high temperature thermometer be obtained and used to monitor dishwasher temperature. Sanitizer : Quat solution is used to sanitize all food contact surfaces.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The fans in the back walk-in cooler have dust accumulation. Dust particles can create potential for cross contamination. - Ensure to remove dust, clean, sanitize and monitor on a regular basis.
  9. Monitoring

    4 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): ice scoop stored on top of the ice machine. ensure it is stored in a container as the top of the machine is not sanitary
    • F1.7 Are foods protected from contamination?
      • Observation(s): ensure lid for sugar container is kept closed when not in use
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): back door was propped open. this needs to be kept closed or a screen door installed
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): walk in freezer needs a cleaning under all the shelving
  10. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handsink at donut preparation area was not stocked with soap --- no evidence of use during preparation of food. Operator agreed to immediately restock soap dispenser and ensure employees are aware of handwashing requirements. All other handsinks met listed requirements
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • 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.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  11. Monitoring

    0 infractions

  12. Monitoring

    2 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Hand washing station at front food preparation area obstructed during time of inspection. Ensure that hand washing stations are available for use to encourage staff to wash hands when preparing food.
      • F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B - Employees must exhibit cleanliness and good personal hygiene.
      • F1.5E - All employees in food preparation areas must wear clean clothing and footwear.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Spray bottle QUTATs readily available on site for the cleaning and sanitizing of surfaces - 200 ppm 3 compartment sink for the cleaning and sanitizing of equipment and utensils - 200 ppm QUATs measured during time of inspection High temperature dishwasher is not meeting the minimum sanitizing temperature as it was measured to be only 68°C during time of inspection
  13. Monitoring

    2 infractions

    • 7.1 - Is the supply of hot and cold potable water available in sufficient quantity and with sufficient pressure?
      • Observation(s): no hot water at hand sinks
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): cream dispenser at drive through window too warm
  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

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