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Tim Hortons #8114

1794 Vernon St Lumby BC V0E 2G0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons #8114 has been inspected 6 times by Interior Health Authority since November 25, 2019. The most recent inspection, on December 9, 2025, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 7 times across 6 separate inspections, most recently on December 9, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 4 times across 4 separate inspections, most recently on December 3, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 2 times across 2 separate inspections, most recently on December 9, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 October 11, 2023. For example: 2 Are proper pest control measures in place on the premises?

  • 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, 2023. For example: 7 Are there handwashing stations available and properly supplied?

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

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the prep table cooler was measured at 6°C. Recurring infraction. Corrective Action: Adjust or service the unit so it maintains food at 1-4°C in all sections. Move the thermometer towards the front of the cooler near stored food so it provides a more representative reading. Minor temperature variation was observed at the hot holding drawers. Operator to ensure timers are activated, ≥60°C is verified, and product is stirred or shifted as needed if there are temperature fluctuations.
      • 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): F2.5B: Inadequate cleaning under the chemical/dry goods storage rack in the back area. Overall sanitation is good. Corrective Action: Clean under the rack. A coffee dispenser in the walk-in cooler was repositioned to prevent it from falling, good. Regularly monitor for employee safety hazards and take appropriate action.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Some food was measured above 4°C: • Top right section of the prep table cooler (6°C) • Undercounter cooler opposite the donut case (5°C) Corrective Action: Adjust or service the coolers identified so food is maintained at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: One bag of milk was leaking. Not all circumstances related to the product damage were known or reported. Staff transferred the milk to a container at ambient temperature and used it in beverages. Unacceptable response. Disruption of the bag may have contaminated the product. The milk is unfit for consumption. Corrective Action: Discard the affected milk. If contamination cannot be ruled out, damaged products must be discarded as a precaution. Staff should be encouraged to consult the manager in similar situations. Inspect bagged milk once received. Store dairy under refrigeration at 4°C or colder. F1.7B: Residue is visible inside the ice machine. Corrective Action: Empty ice from the machine. Clean and sanitize interior surfaces. Continue to do so as needed and at the frequency specified by the manufacturer. Maintain the internal mechanism as required by the manufacturer.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution in containers was measured at 100 ppm Quat residual. The procedure for labelling is inconsistent. Some labels indicate the time when the current solution must be replaced, whereas others indicate when the previous solution was replaced. Corrective Action: Dispense new sanitizer solution at 200 ppm Quat. Replace the solution every 2 hours or when tested below 200 ppm. Retrain staff on a standard process for sanitizer bin labelling (i.e. all time stamps indicate when the current solution must be replaced).
      • 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: Inadequate sanitation in some areas: • Cooler door gaskets • Hard to reach spaces in the back area • Under shelves in the walk-in cooler and freezer Corrective Action: Clean the areas identified. Clean up spills promptly.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    4 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2C: Low to moderate fly population noted in the front of the facility, specifically in the area where the sugar dispenser and iced cappuccino machine were located. Visible sugar spills may be contributing as an attractant. Corrective Action: Take adequate measure to reduce the fly population: • Clean up all visible spills • Ensure counter tops and equipment are being frequently washed and sanitized • Ensure food is covered and stored properly • Utilize pest products in a safe manner (e.g. fly ribbon, light trap)
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3C: Observed food debris on a fry cutter stored in an area designated for sanitized items. Corrective Action: Re-clean and sanitize the fry cutter and ensure all items are being adequately cleaned and sanitized after each use.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Cleaning is required in the following areas: • Under shelving in both the walk-in freezer and cooler • On and under shelving used to hold equipment near the three compartment sink • In the microwave • Hard to reach areas (i.e. behind equipment) Corrective Action: Clean and sanitize the areas listed above.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Handwashing station located underneath the microwave near the drive through window had no soap. Corrective Action: Re-fill the soap dispenser and ensure that handwashing sinks are supplied with soap at all times.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: No thermometer is present in the walk-in cooler. Corrective Action: Obtain an NSF-certified refrigerator thermometer for the unit.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Observed an employee rinsing a soiled knife in the hand sink basin. Corrective Action: Wash, rinse, and sanitize unclean utensils and equipment in the three-compartment sink. The hand sink is designated for handwashing only. F2.3D: Sanitizer solution in several wiping cloth bins was measured at 100 ppm Quat residual. Corrective Action: Discard weak solution. Dispense new sanitizer solution at 200 ppm Quat residual. Continue to ensure the solution is replaced every 2 hours, or as needed.
      • F2.3B Manual dishwashing procedure 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: Inadequate sanitation observed. • Coffee residue present on cupboard handles in the front area • Food debris under racks in the walk-in cooler and walk-in freezer • Coffee spill near the back door Corrective Action: Clean the areas identified. Do so regularly.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A: The current fiscal decal is not posted on the permit to operate. Locate the valid decal and affix to the permit. Advise the Environmental Health Officer (EHO) if a replacement decal is required.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: A Sanitation Plan is not available. Review the requirements below. Corrective Action: Locate or develop a Sanitation Plan.
      • 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.
  5. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution in green bucket measured at 100 ppm Quats residual. This solution has insufficient concentration for proper sanitizing action. Corrective Action: Discard and prepare new sanitizing solution at the proper concentration. Change sanitizer solution every 2-4 hours or when visibly cloudy or buildup of food debris is observed.
      • 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): F2.5A: Empty inserts in the hot holding unit have heavy scaling from hard water deposits. Loose particles from scale accumulation may physically contaminate food products. Corrective Action: Discard scaled and damaged inserts. Replace with inserts made of durable, smooth, easy to clean material that is free of scaling and other damage. F2.5B: Accumulation of food debris and residue observed in hard to reach areas under counters and equipment in the front prep area. Corrective Action: Clean around and underneath equipment and in hard to reach places in the front prep area to remove food debris and residue.
      • 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.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1: Permit to operate has expired. Corrective Action: Pay permit fees for the next fiscal year. Environmental Health will contact Operator to collect permit fees.
  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No NSF certified thermometer observed in the walk-in cooler next to ice machine. Actions required: • Operator to obtain an NSF certified thermometer for the walk-in cooler and email photo of it in the walk-in cooler to EHO for infraction resolution.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Daylight is visible in the bottom left corner of the back door in the kitchen area. This can allow pests to enter through the gap. Actions required: • Operator to replace door seal/weather stripping to ensure no daylight is visible around the door.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Food containers/boxes stored on the floor of the walk-in cooler next to the ice machine at time of inspection. This can allow contamination from the floor to transfer to food contact surfaces if box is placed onto counter. Actions required: • Operator to ensure that all food containers are stored 6 inches off the ground to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.

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