Red Deer Polytechnic - The Grille / Tim Hortons Express
100 College Boulevard Red Deer AB T4N 5H5 · Food - General
Inspection summary
Red Deer Polytechnic - The Grille / Tim Hortons Express has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on January 7, 2026, found no infractions.
4 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
The last 3 inspections in a row found no infractions. 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.
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 2 times across 2 separate inspections, most recently on January 29, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 23, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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.
7 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cold storage unit temperatures are within correct range with the exception of the Market Fresh Sandwich cooler which was 12.3 C.5 premade packaged sandwiches and containers of Sabra snackers were discarded.Milton will have a work order generated to have the cooler serviced / repaired to ensure it maintains a temperature of 4 C or less.Correct by Wed Feb 5 2025
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ZOCA insert cooler was not maintain food below 4C.Ambient air temp as measured to be 15.8 C and metal stem thermometer was used to check internal temp of guacamole which was found to be at 12.1 C.Staff stated that the food items were put in the cooler about an hour ago.All food items were removed from the cooler and put in the walkin cooler.The Cold storage unit will be checked and serviced or repaired as needed to ensure it maintains a temperature of 4 C or less.Please notify me when cooler is working properly for a reinspection before putting back into use.Correct by Sep 24 2024.Hot holding temps are above 60 C
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer strength was not adequate in container.Adjustment was made to dispenser and correct concentration was achieved.Quats Sanitizer is used and is tested - Quats at 200 ppm for food contact surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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