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Tim Hortons 105337

11307 100 Street Westlock AB T7P 2R8 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 105337 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on September 3, 2026, recorded 1 infraction.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 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 6 times across 5 separate inspections, most recently on September 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Weighed roasted beef stored in small containers were stacked together when being stored in a stainless steel container on the top of the sandwich prep cooler. The temperature of the roasted beef being stored on the top of stainless steel container were kept at 8C and the ones being stored at the bottom of the stainless steel container were kept at 4C. Ensure that only small amount weighed roasted beef be stored in the stainless steel container and the rest be stored in the cooling drawers at the bottom of the sandwich prep cooler. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Weighed roasted beef stored in small containers were stacked together when being stored in a stainless steel container on the top of the sandwich prep cooler. The temperature of the roasted beef being stored on the top of stainless steel container were kept at 8C and the ones being stored at the bottom of the stainless steel container were kept at 4C. Ensure that only small amount weighed roasted beef be stored in the stainless steel container and the rest be stored in the cooling drawers at the bottom of the sandwich prep cooler. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some cheese being stored on the top of the containers in the middle cooling unit at the front food prep area were maintained at 8C. Those foods were required to be disposed of during inspection. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler at the front serving area was kept at 10C during inspection. The staff was required to transfer all the high risk foods to other cooling units which were maintained within the required temperature range during inspection. The facility manager advised that a service technician will be called in to check this cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The middle part of the cooling unit at the prep station was kept at 10C during inspection. and the same readings were obtained from the facility's thermometer as well. The staff was required to dispose of the foods which had been stored in there longer than 2 hours such as cheese. Ensure that the temperature of this part of the cooling unit be closely monitored. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler in the middle of the front food preparation area was kept at 8C during inspection. The facility intended to use ice to refrigerate the foods being stored on the top of condiment containers. But ice was observed already melt down. The staff was required to check all the ice containers and replace the ice immediately. The manager advised that the service technician has been contacted and will examine and repair the cooler likely on the inspection day. If this cooler cannot be serviced and repaired immediately, an alternative cooling unit must be used to store high risk foods. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
  10. Demand Inspection

    0 infractions

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