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Tim Hortons West #579

G-2991 10 Ave SW Salmon Arm BC V1E 3J9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim Hortons West #579 has been inspected 4 times by Interior Health Authority since January 23, 2023. The most recent inspection, on April 21, 2026, recorded 3 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on April 21, 2026. 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 April 21, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 21, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

4 inspections

  1. Monitoring

    3 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer at a concentration of >400ppm at the dispenser. Ensure quats is kept between 200ppm-400ppm, if above 400ppm, the sanitizer must be rinsed off the food contact surface. Contact chemical supply company to have sanitizer concentration adjusted.
      • 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): Ice scoop metal insert near cold brew station had a milky substance in it where scoop was being stored. Ice scoop must be stored in a clean location to prevent cross contamination and to uphold allergen control of dairy products.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Staff could not find food safety plan on site. Ensure that a copy of the food safety plan is available on site and staff know where to access it.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - front service counter edging damaged near sink - janitorial basin at back leaking at backflow preventer - HT dishwasher was run 3X and observed to read 190F on machine gauge but only 64C at the dish (Checked calibration of thermometer used at office and found it to be accurate.) It should be at least 71C at dish.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

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