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MacEwan University - Tim Hortons

10700 104 Avenue NW Edmonton AB T5J 4S2 · Food - General

Official record from Alberta →

Inspection summary

MacEwan University - Tim Hortons has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on January 26, 2026, recorded 2 infractions.

2 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: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 on February 6, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 23, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on February 6, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on January 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 January 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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 Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The staff noticed the quat dispenser is not dispensing at 200ppm. A ticket has already been submitted to get it repaired. The dispenser in the main kitchen area is being used in the mean time. Ensure this is fixed and continue to check frequently to ensure it's dispensing at 200ppm Quat once it is fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of dirt and grime around hand sink faucet and caulking around sink. Some of the caulking is rough and missing in sections.Please clean this area and ensure areas are repaired to ensure the surface is smooth and easily cleanable.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Minor mouse droppings were observed in the far corner of the dry storage room. Ensure the affected area is cleaned and it may be necessary to include pest control measures in that area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some high touch areas such as the handles of the panini grill and prep cooler had minor buildup of food, please clean and sanitize. The surrounding areas of garbage bins had some buildup of food and sauces, please clean those areas.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Cooked chicken strips and cooked shredded chicken were sitting at room temperature without any method of temperature control. Staff decided to discard as there was no means of reheating inside this unit, it would need to be taken to the main production kitchen.- Eggs in shell (2) were out at room temperature and were not time labelled. Staff decided to discard.High risk foods MUST be temperature controlled (kept at 60C or higher OR 4C or less). If there are not enough hot holding units, then more frequent trips must be done to restock items, even if it is busy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDINGThe lights in the back storage room are not covered.Ensure lights are covered or shatterproof.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, there was poor sanitation throughout the facility.- Noted spills on multiple counter tops, without staff wiping it up- Spills noted on the outside of the ice machine- Equipment surfaces appeared had food spills or debris- In general, all surfaces need a good scrub/ wipeEnsure the facility is thoroughly cleaned and sanitized. Staff should wipe up spills when they happen. Ensure the facility is maintained in a sanitary state. Use the written cleaning schedule and update it as required.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage cans were full and some were overflowing. Ensure garbage cans are large enough to hold waste. Ensure they are emptied as needed.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - No sanitizer solution was available.- Dirty cloths noted on counter topsEnsure an approved sanitizer solution is available when in operation. Cloths should be stored inside the sanitizer solution when not being used and changed frequently when soiled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips could not be located.Ensure quat test strips are available and sanitizer solution is tested often.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was obstructed as items were stored inside of it.Ensure the hand sink is only used for handwashing. Do not store anything inside of it.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage cans were very full or overflowing. Specifically, noted the garbage can by the hand sink to be overflowing.Ensure waste receptacles are large enough to contain all waste. They should be emptied often as required.

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