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Tim Hortons 102130 - NTH-1471

7820 100 Avenue Peace River AB T8S 2A3 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Tim Hortons 102130 - NTH-1471 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 26, 2024. The most recent inspection, on June 5, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 April 6, 2026. 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 4 separate inspections, most recently on June 5, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall adjacent to the sandwich press has a damaged section, making the surface difficult to clean.The baseboard sections at the front corners adjacent to the dishwashing area has loose joint sections at the base of the wall, creating areas that would be difficult to clean.Repair indicated areas.
  2. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall adjacent to the sandwich press has a damaged section, making the surface difficult to clean.The baseboard sections at the front corners adjacent to the dishwashing area has loose joint sections at the base of the wall, creating areas that would be difficult to clean.Repair indicated areas.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich prep cooler does not have a display thermometer. Acquire a suitable display thermometer for this cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall adjacent to the sandwich press has a damaged section, making the surface difficult to clean.The baseboard sections at the front corners adjacent to the dishwashing area has loose joint sections at the base of the wall, creating areas that would be difficult to clean.Repair indicated areas.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potato wedges measured at 53.0°C; operator confirmed they had been recently added to the hot holding unit and are discarded after 90 minutes per internal policy. The slot was adjusted. All other hot-held items were measured above 60.0°C.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Crack in flooring next to the tills. Flooring must be repaired.

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