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Tim Hortons #3141

11845 Oceola Rd Lake Country BC V4V 1H1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons #3141 has been inspected 6 times by Interior Health Authority since October 11, 2018. The most recent inspection, on May 21, 2026, found no infractions.

2 of 6 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: Pests, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 May 7, 2024. 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 October 11, 2018. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on October 11, 2018. For example: 7 Are there handwashing stations available and properly supplied?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on December 15, 2022. For example: 5 Are the FOODSAFE training requirements being met?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on November 17, 2021. For example: 1 Does the operator have a valid operating permit or approval to operate?

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

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): A gap was observed under the back receiving door. Exterior openings of the premises must be protected against the entry of pests. Install new door sweeps or weather stripping to seal the gap under the back door.
      • F2.2B The premises must be protected against entry of pests.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Send current BC FOODSAFE level 1 certificate or equivalent training to EHO. Reminder: All food safety certifications (whether BC FOODSAFE Level 1 or other types of certification) are valid for a maximum of 5 years from the date of issue or the expiry date as indicated on the certificate (if within 5 years or less). See attached Equivalency list.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure facility has appropriate sanitizer testing strips available for all available sanitizers.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit available and posted. Out-of-date permit sticker. Please inform EHO if 2022 sticker is available/found or if a new one needs to be sent out to the facility.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Hot holding of the cooked egg products was significantly below 60C. Hot holding of the sausage was significantly below 60C. Ensure that these items are maintained above 60C. NOTE : all other hot holding was above 60C and items are monitored and documented in daily operations log.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quats dispenser must be tested and documented in daily operations log. NOTE : all other parameters are monitored and documented in daily operations log inc all cooler temps , hot holding , reheating and high temp dishwasher rinse temp = excellent.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash basin paper towel dispensers do not have paper towel present : loose rolls of paper towels are present in the area however the paper towel dispenser must be used for dispensing paper towels. Liquid soap is present.

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