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Tim Hortons - Sicamous

814 Trans-Canada Hwy Frontage Rd Sicamous BC V0E 2V0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons - Sicamous has been inspected 6 times by Interior Health Authority since January 28, 2020. The most recent inspection, on February 4, 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: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 3 separate inspections, most recently on February 4, 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 February 22, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 January 28, 2022. 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 once on January 28, 2020. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on February 4, 2026. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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): The main prep cooler was not functional. Vegetables, cheese, sauces, and other inserts were stored on ice but measured at approximately 10 °C. Potentially hazardous foods must be stored at 4 °C or below to prevent the growth of pathogens. Repair or replace the cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Hot water had been switched off. The facility must be supplied with hot and cold running water at all times to ensure proper handwashing, cleaning, and sanitation. Keep the hot water on at all times.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The hand sink closest to the sandwiche station is posted dump station only and has not soap nor paper towels at it. The one on the other side of this station is not easily accessible, but is equipped. Please make the closer dump sink a hand sink.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): They have a permit but it is not easily visible to customers.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The walk in cooler was measured at 6 Celsius. It needs to be at less then 4 Celsius to prevent bacterial growth this must be fixed immediately.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Are slowly heating froze soups in the hot holder. This is not an approved method outlined in your Food Safety Plan. Bags of soups are to be immersed into boiling water until they reach 74 Celsius. Require method to heat up the soups rapidly.
      • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Most of the paper towel dispensers were empty. Found one roll of paper towel in the facility. Ensure these are kept fully stocked at all times.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Two coolers up in the service area are not working and require repair. A small display cooler is being used to hold food until these units are repaired.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. food were haphazardly stored in the small display cooler.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash supplies were empty upon arrival. Supervisor had to replenish supply prior to us starting our inspection. Handwash supplies must be kept stocked at all times.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Nobody onsite at the time of the inspection could provide a copy of their current FoodSafe Certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature dishwasher wash cycle is not reaching the minimum requirement of 150°F at the manifold. Temperature readings at the plate are unreliable in meeting the minimum requirement of 71°C. Four runs were completed with only second run reaching 71°C. Other runs were in the range of 68-70°C Operator must ensure wares from the high temperature dishwasher are supplemented with a final manual sanitation step using quaternary ammonium sanitizer in the three compartment sink. Operator has been requested to provide instruction to each shift as well as put up a written signage informing of this requirement. Operator indicated that a dishwasher part has been ordered that is expected to fix this--due to arrive Friday. Please inform once fixed by providing photos of wash and rinse gauge readings of the dishwasher as well as a service report for the dishwasher if available. An internal plate temperature reading is desirable. This infraction will be corrected once proper functioning of the dishwasher has been confirmed. Operator is recommended to purchase a waterproof maximum temperature registering thermometer to be able to assess dishwasher temperatures at the plate level.
      • F2.3A Mechanical dishwasher/glasswasher 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): 1. Rubber mats in walk-in cooler unit are moderately laden with debris. Please clean and ensure they are maintained in a sanitary manner. 2. Mild level of debris is collected under shelves of walk-in cooler and freezer. Please sweep and clear hard to reach areas of any debris. 3. Mild ice build up noted in walk-in freezer fans--please ensure ice is removed to promote efficient functioning. Continue to monitor for activities or issues that may be the source of ice build-up and take measures to correct as necessary.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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