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Tim Hortons 1100

4914 56 Street Wetaskiwin AB T9A 1V8 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 1100 has been inspected 17 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on October 8, 2026, recorded 1 infraction.

8 of 17 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and 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.

  • 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 6 times across 6 separate inspections, most recently on July 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 8, 2026. 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 July 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on July 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on July 21, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

17 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Evidence of approximately 4-5 flies were observed in the food preparation area and in front cash register area, at the time of the re inspection.Please follow up with your pest control provider to ensure the issue is effectively addressed and resolved.
  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is a 3-compartment manual dishwashing sink observed to be in good condition with QUAT sanitizer solution available. The QUAT sanitizer solution from the plugged sanitizing chamber was tested using facility QUAT test strips and appeared to be less than 200 ppm. This was immediately required by the PHI to be drained and refilled, it was then confirmed to be at between 200 - 300 ppm.Hobart High Temperature Dishwasher was observed at 185F rinse temperature on the equipment gauge, and 74C at the plate level using the PHI probe thermometer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket around the door of the dairy product refrigerator was observed not to be fully effective in retaining cooling temperature. A temperature of 4C was observed using the PHI infrared thermometer. The supervisor informed the PHI that this had been scheduled by management for repairs.
  3. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed that the hot holding bin insert pan used to store the rice and vegetable mixture for veggie wraps had a crack. The cracked insert pan was discarded during the inspection and removed from service.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Unattended Raw Eggs: Two raw eggs were observed left unattended at room temperature with an inaccurate time label. The eggs were discarded at the time of inspection due to potential food safety concerns.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Storage container carrying lids were found with food debris and require thorough cleaning to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk-in Cooler:The floor underneath the shelving units in the walk-in cooler requires cleaning to maintain sanitary conditions.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature is not in proper operating condition, due to some error and NOT meeting sanitizing requirements (71 Celsius at plate level).Dishwasher temperature measured 64Celsius at plate level. Please repair high temperature dishwasher so that it is in good working condition and capable of cleaning and sanitizing equipment and utensils. In the meantime, a three-compartment sink is being used for manual dishwashing and Quat's sanitizer measured at sanitizing sink measured at 200 ppm (satisfactory).Manager updated that part required for dishwasher repair has been ordered and is currently back ordered at most suppliers. They are hoping it'll come in stock within the next couple weeks.Please provide timeline for repair/ picture of completed item.
  11. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature is not in proper operating condition, due to some error and NOT meeting sanitizing requirements (71 Celsius at plate level).Dishwasher temperature measured 64Celsius at plate level. Please repair high temperature dishwasher so that it is in good working condition and capable of cleaning and sanitizing equipment and utensils. In the meantime, a three-compartment sink is used for manual dishwashing and Quat's sanitizer measured at sanitizing sink measured at 200 ppm.
  12. Demand Inspection

    0 infractions

  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manager updated that the high temperature is not in proper operating condition, due to some error.Please repair high temperature dishwasher so that it is in good working condition and capable of cleaning and sanitize equipment and utensils. A three-compartment sink was available and in use for manual dishwashing. Quats measured at sanitizing sink measured at 200 ppm.
  15. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manager updated that the high temperature is not in proper operating condition, due to some error.Please repair high temperature dishwasher so that it is in good working condition and capable of cleaning and sanitize equipment and utensils. A three-compartment sink was available and in use for manual dishwashing. Quats measured at sanitizing sink measured at 200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Low hot water pressure in the hand washing sink's faucet (located near the three-compartment sink)It could be debris and sediment in the tap, or a faulty tempering valve that needs to be adjusted.The hand sink faucet shall be repaired. Please fix this.
    • 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?
      • It was observed that weather stripping on the receiving door was in disrepair.The weather stripping must be repaired/replaced to prevent pest infestation.
  16. Risk Management Inspection

    0 infractions

  17. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please ensure sanitizer solutions are re-made every two hours. Staff were observed rushing to prepare new sanitizer solutions at the start of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink in the staff washroom was observed to be missing paper towels. Please re-stock this washroom with paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the soup and sandwich prep station has a build-up of crumbs and other food debris. Please ensure this area is cleaned regularly.

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