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Tim Hortons Clearwater

301-365 Murtle Cres Clearwater BC V0E 1N1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons Clearwater has been inspected 6 times by Interior Health Authority since November 27, 2018. The most recent inspection, on August 26, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on August 26, 2026. For example: 7 Are foods protected from contamination?

  • 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 once on August 26, 2026. 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 May 13, 2021. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 May 13, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 July 9, 2025. 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.

6 inspections

  1. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): • Flies observed directly on the glaze at the glazing station. Food must be protected from contamination. Glaze discarded and station washed/sanitized at the time of inspection. • Uncovered glaze to be covered when not in use to prevent potential contamination from flies - for example saran wrap to cover the station. Curtains for back of display cases may also be utilized to assist for items stored in open back cases.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Numerous files noted in facility food service area. Facility must take actions to prevent the entry of pests. This can include: use of air curtain at drive thru/entry doors (one has been installed but it blows hot air, not currently in use; can get dual temp or single cold temperature curtains). In the interim, drive through windows must be kept closed as much as possible between customer exchanges. Continue to use fly strips - not directly above food preparation areas. • Recommend reaching out to your pest control person for ideas around keeping facility as free of flies as possible (seasonal/busy season concern).
      • F2.2B The premises must be protected against entry of pests.
  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips are needed to monitor sanitizer concentration for pot sink and wiping cloths. Test strips were available onsite for multi surface disinfectant (hydrogen peroxide based). Thermometers available onsite for monitoring food temperatures.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Knife handle delaminating - removed from service - Corrected during inspection • Please sweep under the shelving in the walk in freezer - Corrected during inspection
      • 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.
  4. Monitoring

    2 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): 1) Staff member observed taking a beverage break 2x and touching face mask, and then returning to duties (assisting making beverages) without washing hands. Discussed with manager at the time of inspection. Manager to review handwashing policies with staff.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1) 1x sanitizer bucket had low level sanitizer. Corrected during inspection. 2) Food contact surfaces (egg ring) noted with egg debris.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1) Microwave (back food preparation area) is showing considerable wear. Replace by date noted above. 2) Cleaning in the hard to reach areas of coffee area required as coffee stains/drips on cupboards and wall surfaces.
      • 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.
  6. Monitoring

    0 infractions

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