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Tim's Fish and Chips

1108 Northwest Blvd Creston BC V0B 1G0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tim's Fish and Chips has been inspected 12 times by Interior Health Authority since June 22, 2016. The most recent inspection, on July 21, 2026, recorded 2 infractions.

2 of 12 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, Food temperature control and Cleaning and sanitizing.

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 July 21, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 separate inspections, most recently on June 4, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 14, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 2 times across 2 separate inspections, most recently on June 5, 2017. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 July 22, 2025. For example: 2 Are proper pest control measures in place on the premises?

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.

12 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Hydrogen peroxide test strips are required to ensure the sanitizer solution for food contact surfaces. Ensure you are mixing the solution per manufacturer's instructions.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Food was stored in original containers inside bus bins placed directly on the walk-in cooler floor, obstructing access for proper floor cleaning. Food scraps were observed on the floor around the bins. 2. A significant amount of pork sausage and pork burgers were being stored in one of the upstairs freezers. The packages did not have proper labelling (e.g. farm name and address, slaughter establishment name, net weight, ingredients, etc.) on the package, indicating that it is not from an approved source. The operator on site stated that they are not using these products for their operation, and he is storing them for a friend whose freezer broke.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): No signs of pests were observed during the inspection; however, the screen door that goes from the back of the kitchen to the outside has various holes in it which could allow for pest entry.
      • 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): An accumulation of food scraps were observed on the floor of the walk in cooler at the time of the inspection. Food scraps may act as a pest attractant.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Facility did not have bleach or iodine test strips to measure the concentration of the sanitizers used for food contact surfaces or manual dishwashing.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting required for all coolers
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Kitchen requires a clean up particularly the coolers and top floor.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting required of coolers
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Kitchen requires cleaning. Operator indicating they will be doing a major clean up of the facility,
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Silver Main Floor fridges 8 C must be 4.4Cor lower Upstairs white fridge 8 C must be 4.4 C or lower
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Minor clean up required in kitchen
  10. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature chart could not be found during inspection.
  11. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Large Silver Fridge 16 C must be 4.4 C
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Upstairs food prep area requires Hand Wash Sign
  12. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature charts are required to be filled daily.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): hand wash signs required in ice cream area

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