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TRU Tim Hortons

805 TRU Way Kamloops BC V2C 0C8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

TRU Tim Hortons has been inspected 12 times by Interior Health Authority since April 30, 2013. The most recent inspection, on September 22, 2025, found no infractions.

5 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 September 23, 2024. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 3 times across 2 separate inspections, most recently on September 28, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 September 23, 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 once on September 27, 2021. For example: 7 Are foods protected from contamination?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 30, 2015. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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

    0 infractions

  2. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): 1. NEW INFRACTION: Cold foods being reheated in the soup warmer (steam table) are were not being reheated rapidly to a minimum of 74° C (165° F). Foods must be reheated to 74° C within two hours, however, during this inspection the food item being reheated in the soup warmer did not get hotter than 66° C. All foods must be reheated quickly to 74° C before being placed in a hot holding unit. 2. NOTE: Cold soups etc. should be reheated quickly in a double boiler (as at other TH locations). Method(s) for reheating foods quickly at this location must monitored and method(s) changed if foods do not reach 74° C or hotter within two hours..
      • 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): 1. NEW INFRACTION: The two paper towel dispensers in the front of the store were empty, and no sign of used paper towels were seen in the waste baskets. Front line staff must wash their hands on a regular basis. Have the dispensers restocked with paper towel. 2. NOTE: The two sinks at the front were approved to be used as handwashing sinks as well as coffee dump. This was approved as the handwashing sink in the back of the store is not conveniently accessible for front line staff. No handwashing was observed during this inspection. 3. NOTE: Gloves are being worn by staff assembling orders. When gloves are changed handwashing should occur.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): • Corrected at the time of inspection. The ice scoop was found stored inside the ice bin, with the handle in contact with the ice. The ice scoop is to be stored outside of the bin and protected from contamination by storing it in a clean insert.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): a) The sandwich make-table cooler is not operating. At the time of inspection the cabinet cooler temperature was 21 C and the food in the top inserts was 16 C. All potentially hazardous foods in this unit must be maintained at a temperature of 4 C or colder. Staff report that they were instructed to keep the food inserts on ice in an attempt to keep the foods cold; at the time of inspection all the ice was melted and the water level was not touching inserts; staff had not replaced the ice until instructed by the health inspector. Staff were not carrying out proper procedures to ensure foods were maintained at the proper temperatures. b) Staff report that the make-table cooler has not been operating for approximately 1 month. Aramark must report to Interior Health when the make-table cooler will be repaired or replaced, and must develop a food safety plan for the foods in this unit so that all potentially hazardous foods are maintained at 4 C or colder (e.g. keep insert compartment full with ice at all times, only keep small amounts of food in each insert and replace with new food from the working cooler, etc).
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  8. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) CORRECTED DURING INSPECTION. Single use plastic cups were stored upside down in a puddle of water on the counter adjacent to a waste sink. Instruct staff to always keep customer cups in a sanitary cup dispenser. b) At the time of inspection some of the sanitizer pails did not have a detectable sanitizer concentration. To ensure that all sanitizer pails are changed over every two hours it is recommended that one staff member be assigned the task of changing over the pails.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
  9. Monitoring

    1 infraction

    • Are there handwashing stations available and properly supplied?
      • Observation(s): a) Three sinks exist in the front area of the store, two are being used for coffee disposal etc. and the third is used for storing equipment etc. There is no sink in the front work area dedicated as a handwash sink, the manager reports that food handlers have to go into the back work room to wash their hands. A sink in the front work area must be dedicated to handwashing, it is recommended that the sink closest to the prep table be the handwash sink. Correct by October 7, 2016. B) At the time of plan approval for this facility the approved hand sink was the sink closest to the preparation table.
      • 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
  10. Monitoring

    3 infractions

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): At the time of the inspection sliced beef product (in the plastic bag) submerged in the hot water was at 48°C. The product was moved to a different pot to speed up the process of achieving 74°C (165°F) for at least 15sec. Monitor your back burner for functionality.
      • 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
      • 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
      • 1.3 - Accurate thermometer must be available to monitor process.
    • 2 - Are proper hot holding procedures followed?
      • Observation(s): Cooked chicken pieces were hot held at 57°C in the slot with "egg" function. The chicken was moved to a lower portion of the hot holding equipment to be able to maintain the proper internal temperature. Monitor the internal temperature of the food to be able to detect, on time, any temperature discrepancy (and/or equipment malfunctioning).
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Extra cleaning needs to be done throughout the facility located on the main floor as well as downstairs in the dry storage room (i.e. underneath the shelving , ice machine, etc.). Follow your checklists. Plastic cutting boards are scored. Have cutting boards replaced depending on their condition and increase their cleaning (i.e. overnight soaking). Doughnut finishing section/baking section was clean and organized.
  11. Monitoring

    3 infractions

    • 1.1 - Does the operator have a valid operating permit?
      • Observation(s): • Permit must be placed in a conspicuous place to be seen
    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): • Almost no sanitizer was detected with test strips in sink that is used for manual sanitization • Sanitizer must be at an acceptable level (200 ppm or as directed by manufacturers) during sanitization stage to allow for removal of microorganisms on surface • The level of sanitizer must always be maintained and regularly measured to see if it needs to be replaced
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): • Almost no sanitizer was detected in chlorine spray bottles used for cleaning food contact surfaces • Sanitizer must be at an acceptable level of 200 ppm when spraying down to disinfect surfaces to remove microorganisms • This level of sanitizer must always be maintained and regularly measured
      • 1 Observation, High Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
  12. Monitoring

    0 infractions

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