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Tim Hortons #7331

200-1740 Pier Mac Way Kelowna BC V1V 3E7 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons #7331 has been inspected 3 times by Interior Health Authority since October 18, 2023. The most recent inspection, on November 13, 2025, found no infractions.

1 of 3 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 Handwashing and staff hygiene.

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 once on October 4, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 18, 2023. 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 October 18, 2023. For example: 5 Are the FOODSAFE training requirements being met?

  • 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 October 18, 2023. 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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The quat sanitizer solution was dispensing at between 100ppm and 200ppm. Operator was instructed to test each fresh solution and remake or manually add quat if below 200ppm
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Staff were not able to access temperature records at the time of inspection - please train new staff on temperature monitoring and access/use of daily temperature monitoring records for refrigeration and hot holding units.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please ensure that the handwashing sink next to the drive through window and sandwich prep line is provided with liquid soap and paper towel.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): There were no staff on duty at the time of inspection with valid foodsafe certification. Please confirm foodsafe certification for ownership/operator and an adequate numbers of other staff to ensure that at least one certified staff member is on duty at all times during operation.

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