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Tim Hortons #5798

101-2007 Main St Penticton BC V2A 5H6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons #5798 has been inspected 9 times by Interior Health Authority since January 22, 2018. The most recent inspection, on October 1, 2026, found no infractions.

8 of 9 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: Food temperature control and Protecting food from contamination.

The last 5 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.

  • 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 August 4, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on August 4, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on August 4, 2021. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): One refrigeration was unable to maintain a temperature of 4°C and potentially hazardous food were measured at 12°C with a probe thermometer. Potentially hazardous foods that are stored in the danger zone of 4°C-60°C are susceptible to supporting the growth of illness causing pathogenic microorganisms that may be consumed by members of the public. Refrigeration units that are incapable of maintaining 4°C or colder should not be used to store potentially hazardous foods. Operator voluntarily discarded potentially hazardous foods that had become unfit for human consumption due to time/temperature abuse. A technician that was onsite was asked to fix the refrigeration unit so it would be able to maintain a temperature of 4°C or colder. To follow up with manager that this refrigeration unit is capable of maintaining a temperature of 4°C or colder by August 10th.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Facility's hot water system was broken before inspection occurred. Illness causing microorganism of public health importance, present on hands, are destroyed through effective handwashing practices. Inadequate handwashing practices is a major contributor to foodborne illnesses. Lack of warm water can discourage staff from adequately washing their hands, which can lead to illness causing microorganisms being transferred to food products, food contact surfaces (including gloves), and other items they may touch when serving members of the public. Facility closed during inspection. Operator will reopen when hot water system is working.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed food and dirt debris buildup underneath dry good storage shelving, on floor of walk-in freezer and fridge, and dust/dirt buildup on compressor fan in walk-in fridge. Pests are carriers of illness-causing microorganisms and can contaminate food and food contact surfaces with those microorganisms. The premises must be maintained in a clean and sanitary manner to prevent attracting pests to help prevent contamination of food and food contact surfaces. Without consistent cleaning, the risk of contamination for food products from physical hazards is increased. When fans blowing onto food are allowed to buildup dirt/dust debris, those physical hazards may find their way into food products which then get served to members of the public. Manager stated the areas pointed out would be added to nightly cleaning schedule and would all be cleaned over next few days. To follow up with manager by August 10th that these areas are consistently cleaned with rest of facility.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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