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Tim Hortons 1119

79 Crowfoot Way NW Calgary AB T3G 2R2 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 1119 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on July 20, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 July 17, 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 February 23, 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 8 times across 5 separate inspections, most recently on July 17, 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?

  • 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 January 27, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 27, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    0 infractions

  2. Demand 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?
      • A small gap observed alongside the bottom of the rear exit door. - Install additional weatherstripping along the bottom of the door to effectively seal the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An air gap was not provided at both ice machine drain lines.- Install and maintain a proper air gap at both ice machine drain line connections to protect against potential backflow and contamination of the ice machine
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to the handwashing sink at the front was obstructed by a garbage bin at the time of inspection.- The operator removed the garbage bin from the front of the handwashing sink.Ensure that all handwashing sinks are accessible and clear at all times during operation to facilitate hand hygiene.
    • 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 tiles beneath the handwashing sink beside the storage room door were observed to be in disrepair and taped with plastic film.Remove the taped plastic film and repair the wall surface.Ensure that surfaces are smooth, non-absorbent and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Exhaust canopy above the bun toasters was observed to be covered with a lot of dust and char.- Clean up the canopy and ensure proper maintenance to avoid accumulation of dust and other debris.2. The panini grill was noted with accumulation of grime and food debris.Clean the grill and ensure to maintain in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris and a doughnut were observed on the floor of the walk-in-freezer.2. The floor behind and underneath the oven beside the storage room door was observed to be dirty and had pooled water.- Clean the floors and ensure to maintain in sanitary conditions at all times.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust build-up on the shelf above the bread storage shelf.2) Slight grime build-up on the baseboards, floors, and hard to reach areas. 3) Dust and char build-up on the canopy above the toaster. 4) Underneath the counters had dust and food debris buildup.5) Black stains were noted on the floors and edges of the kitchen.1 to 5) thoroughly clean the indicated areas.
  9. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot Holding unit:Chicken strips were measured at 50 degrees C and potato wedges were measured at 56 degrees C by the front drawers. The chicken strips and potato wedges were overstuffed that the drawers are hard to close. Store hot perishable food at 60 degrees C or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged on the coffee grind bucket storage shelf.Fix shelf. August 11, 2023, inspection- fix shelf with temporary material until renovation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Missing counter edge on the takeout station shelves. 2) Missing ceiling tile above the dishwasher. 3) Staff washroom self-closing mechanism was broken. Washroom opens into food storage area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Easy touch ovens buttons were sticky on the surfaces. 2) Dishwasher was leaking water into a bus pan. 1 to 2) Fix these items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust build-up on the shelf above the bread storage shelf.2) Slight grime build-up on the baseboards and floor's hard to reach areas. 3) Black stains noted on the yellow milk crates that were used for storage. 4) Dust and char build-up on the canopy above the toaster. 1 to 4) Clean these.
  10. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged on the coffee grind bucket storage shelf.Fix shelf. August 11, 2023, inspection- fix shelf with temporary material until renovation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Easy touch ovens buttons were sticky on the surfaces. 2) Metal panel that was used to block the heat from the toaster was covered in sliver tape with rough surfaces.3) Dishwasher was leaking water into a bus pan. 4) Sandwich cooler sealants were loose. 1 to 4) Fix these items.

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