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Tim Hortons #6874

300-9950 Main St Lake Country BC V4V 2T9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons #6874 has been inspected 8 times by Interior Health Authority since October 25, 2018. The most recent inspection, on August 19, 2026, found no infractions.

5 of 8 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, Food temperature control and Cleaning and sanitizing.

The last 3 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 2 times across 2 separate inspections, most recently on April 23, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on November 25, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on April 23, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer concentrate line for the three compartment sink was found to be clogged and Quats concentration measured at 0 ppm. To adequately sanitize dishes, Quats concentration must be maintained at 200 ppm. Ensure that the sanitizer line remains clear and Quats concentration measures at 200 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Sanitizer solution containing wiping cloths measured around 50 ppm Quats. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, Quats concentration must be maintained at 200 ppm. Store wiping cloths for continuous use in 200 ppm Quats and change the solution every 2 hours.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Prep-line sandwich cooler top measured above 4°C. Facility busy with customers and organizing shipment product. Manager closed cooler lids and asked employees to ensure closing of lids. EHO asked them to monitor more closely to ensure temperature control during these busy hours. By end of inspection temperature dropped.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Facility in need of general cleaning. Clean under and around storage and cooking equipment in hard to reach areas. Please address under and around: • Under dish wash areas, dry storage areas, coffee making areas, food preparation areas, and any other area which debris may collect.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The hot holding of the eggs , sausage and bacon was below 60C. Ensure those items are maintained above 60C. NOTE : all coolers are maintained below 4C and all other hot food holding was above 60C.

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