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Tim Hortons #2790

7710 Prairie Valley Rd Summerland BC V0H 1Z4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons #2790 has been inspected 9 times by Interior Health Authority since October 1, 2013. The most recent inspection, on September 22, 2026, found no infractions.

6 of 9 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: Cleaning and sanitizing and Food temperature control.

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.

  • 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 16, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 February 16, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Hot temperature dishwasher's sanitizing cycle above 73C EcoLab sanitizing dispenser should be calibrated to increase the sanitizer concentration to 700 ppm
  4. Monitoring

    0 infractions

  5. 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 mechanical dishwasher consistently measured below 71°C at dish surface Have dishwasher serviced to enable the dishwasher to reach above 71°C at dish surface. Until dishwasher is serviced use 3 compartment sink method as discussed Note: Sanitizer for 3 compartment sink and in sanitizing buckets was sufficient at 200-300ppm QUATs
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Both dials on condiment cooler reading 12C. Probed the chicken salad and the cream cheese, both were over 11C. The temperature log book indicates that the chicken salad was probed 1 hr ago and found to be at 34.3 (1.3C).
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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