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Tim Hortons

786 Windsor Ave Kamloops BC V2B 2B6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons has been inspected 5 times by Interior Health Authority since February 14, 2022. The most recent inspection, on September 16, 2026, recorded 7 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on September 16, 2026. For example: 7 Are foods protected from contamination?

  • 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 3 times across 2 separate inspections, most recently on September 16, 2026. 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 3 times across 3 separate inspections, most recently on September 16, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 2 times across 2 separate inspections, most recently on September 16, 2026. For example: 2 Are proper pest control measures in place on the premises?

  • 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 September 16, 2026. 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.

5 inspections

  1. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B Walk in cooler was malfunctioning at time of inspection (46.4°C on the door thermometer, while the inside thermometer close to the fans was displaying a temp of 44°F)-temperatures were checked at 2 pm and again at 3 pm. The store front UnderCounter fridge was also not maintaining PHFs at ≤4°C/40°F ( Dairyland milk at 10°C); SureShot cream dispenser ( drive thru) was displaying a temp of 42°F
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A and B employee with facial hair was not using hair restraint (CDI; he used a beard net after he's been told by the Manager) employee was observed changing gloves but not washing hands in between glove changes
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7 flies ( coming in thru the drive-thru window) were observed in the food prep areas of the establishment and unclean conditions noted in the food preparation areas (pls see comments under F2.3 and F2.5 below); No air curtain( Mars air door or similar) for the drive thru window to exclude flying insects from the establishment
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2 A&B please read the comment under F1.7 above Insects found on the dining room floor ( described in the complaint inspection report
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): mech dishwasher was checked and 3 (red ) buckets containing the Quat sanitizing solution were checked ( 76 dishlevel water temp for the Tempstar, 200 ppm for the bucket solutions) , however surfaces in the food prep areas ( countertops) were not being wiped clean/not sanitized regularly to prevent build up of debris ( countertop adjacent to toaster, Bunn French Van. machine)
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4A Walk in freezer was observed keeping the ambient at -13°C ( one of the three fans was off/malfunctioning)
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A, B, K The glazing table, drawers, and the lower shelves were unclean at time of inspection; contaminated tools were being placed back into the drawer (instead of washing and sanitizing after every use and before putting them into the storage drawer); the table surface and the lower shelves have spilled debris and needs a deep clean. The Delfield sandwich cooler is leaking water, and is flooding the floor in the front of the cooler; the gasket seal for the undercounter cooler ( quencher concentrates and oat milk) is damaged ( no longer creating a proper seal).
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Premises must be maintained clean to prevent pest harbourage ( please read comments under F2.5 A&B)
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A and B The following surfaces and/or equipment were observed unclean and must be wiped clean and sanitized to protect food from contamination: the inside bottom part of the Delfield sandwich cooler ( littered with spilled food and debris), lids and interior of both sugar bins, drawer /storage compartment for scales , handle for the walk in freezer ( coated with crusted donut glaze)
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Cleaning and sanitizing requirements as per Sanitation Plan ( schedule) in the food safety manual were not being followed ( see comment under F2.5 A&B above).
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Please clarify food handling procedure with staff ( Staff may have to be re-trained) on Bulk Butter and Butter Pots. The label on the container for the butter pots indicates a six hour holding time, however, Section 5 of the Tim Hortons Food Safety Manual states, "...to ensure they are used within the four hour time frame". PHFs stored in walk in cooler and the line coolers and dairy in SureShot dispensers (2) were being maintained at safe cold temperatures. Hot holding equipment was also checked. Chili was observed with an internal temp of >60°C; Breaded chicken strips was observed with an internal temp >60°C.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Staff lavatory was found having an empty paper towel dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3C pls. read the comment under F2.5 below. F2.3D sanitizer sol'n kept in the the bucket was labelled "discard by 12:22" ( solution and towel appears soiled and in need of replacing during the Inspection (14:45 hrs. was the time when EHO pointed it out to Manager) )
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 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): F2.5B countertop and work table attached to Delfield (sandwich) cooler and beside panini press were allowed to accumulate spilled food/crumbs and surfaces haven't been wiped with sanitizing solution recently;
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C P. towel dispenser in the front service area was empty ( CDI/ corrected during inspection)
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  5. Monitoring

    0 infractions

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