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Tim Hortons #2980

1723 Trans-Canada Hwy E Kamloops BC V2C 3Z6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons #2980 has been inspected 7 times by Interior Health Authority since October 2, 2017. The most recent inspection, on August 6, 2025, recorded 3 infractions.

4 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing 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.

  • 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 August 6, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 May 16, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on August 6, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 2, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 6, 2025. For example: 1 Does the facility have proper monitoring supplies?

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.

7 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Drive through cooler thermometer is broken and needs to be replaced. Operator reports a thermometer is on order. Temperature is monitored with a probe thermometer throughout the day until new thermometer arrives. Note: All other coolers have thermometers and test strips are available for sanitizer.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Gap in weatherstripping on the rear door may allow for the entry of pests. Operator reports a work order has been submitted to have it repaired. • Wall under the dump sink is deteriorating and a large gap observed. This may allow for the entry of pests. Corrective Actions: • Have the weather stripping replaced • Repair the wall and clean the area to protect against the entry and harborage of pests
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser empty at handwashing station next to mobile order pick up . Paper towel replaced immediately.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  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): • Sanitizer solution concentration in wiping cloth containers were measure at less than 100 ppm. For sanitizing food contact surfaces, the solution must be at 200 ppm. The manager replaced new sanitizer solution immediately. • Ensure sanitizer solution in the containers are being changed frequently. The cloth can bind Quats sanitizers and lower the concentration. Test the solutions with test strips regularly to ensure they are maintaining the proper strength of sanitizer to effectively kill microorganisms. • DishTemp (dishwasher tester) in the high Temp dishwasher reached 71°C at the 3rd cycle. Ensure the dishwasher reach the required temperature before washing utensils/equipment. (82°C at the manifold, 71°C at the plate)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    3 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Red sanitizer buckets throughout were 0 ppm sanitizer. Dishwasher >71c at plate
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 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): 1. Leak at dishwasher 2. Front sandwich prep cooler , west side, left door is broken and needs repair 3. Ladies washroom had garbage on the floor and needed cleaning. 4. General cleaning of floors in back especially under equipment and hard to reach areas
      • 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.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Front center hand wash sink was lacking soap and paper towels
      • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
      • F3.5C - Handwashing station must be supplied with single-service product for drying hands.

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