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Tim Hortons 120076

104 & 105 - 1155 Cornerstone Boulevard NE Calgary AB T3N 1A9 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 120076 has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on August 27, 2026, found no infractions.

6 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 0 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

The last 5 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on October 2, 2025. 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 2 times across 2 separate inspections, most recently on September 15, 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 September 15, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 4 separate inspections, most recently on September 15, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on September 15, 2025. 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.

12 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand 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?
      • A significant number of flies was observed in one of the customer washrooms. Flies were noticeable in the dining area while a few quantities of flies were observed in the front service area and back of house. Contact a pest control company for treatment and eliminate all signs of pests.**OUTSTANDING (2025-10-02). There was a significant number of flies observed in the kitchen, the front counter area, the customer's washroom, and the dining room. At least 20 live flies were observed during the inspection, and a few flies were observed on top of food items in the food prep table in the kitchen and the bread cabinet. The four fly traps in the kitchen area was also full of dead flies, with approximately about a hundred flies were observed. Following the inspection on September 15, 2025, there was no pest control service report provided during the inspection that indicated a service was provided by a professional pest control company to treat the flies.
  7. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Steaks in the line cooler measured 13.5C. Food was filled above the maximum capacity of the top insert container. Temperature abused food was discarded. Store perishable foods at 4C or less under refrigeration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no testing equipment for monitoring the high temperature dishwasher at plate level.Provide testing equipment such as a probe thermometer with maximum registering function and monitor the dishwasher daily. Ensure that the sanitizing temperature is at least 71C at plate level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The automatic hand sinks in the customer washrooms did not provide an adequate flow of water. The faucets required activation every few seconds.Water should flow for at least 20 seconds without the need to reactivate the faucet.
    • 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 significant number of flies was observed in one of the customer washrooms. Flies were noticeable in the dining area while a few quantities of flies were observed in the front service area and back of house.Contact a pest control company for treatment and eliminate all signs of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeating violationThere was a build-up of debris under the dishwashing sinks and under the line cooler.Clean the floors including hard to reach areas.
  8. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Slices of cheese were stored above the maximum fill line of a top insert in the sandwich cooler. Cheese measured 12.6C.The volume of food was reduced in the top insert. Ensure to store perishable food at 4C or less under refrigeration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak under the dishwashing sink. There was a catch container with wastewater on the floor.Repair the plumbing line to stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeating violationsThe following hard to reach areas were observed to be covered in grime, dirt, and food debris but not limited to:- The floor underneath wire racks in the storage area located at the back of the facility- The floor underneath the sandwich cooler- The area around the garbage bin underneath the coffee station- The floor under the dishwashing sinkPull out any equipment and thoroughly clean these hard-to-reach areas.
  9. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following hard to reach areas were observed to be covered in grime, dirt, and food debris but not limited to:- The floor underneath wire racks in the storage area located at the back of the facility- The floor underneath the sandwich cooler- The area around the garbage bin underneath the coffee station***Please pull out any equipment and thoroughly clean and sanitize these hard to reach areas.
  10. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following hard to reach areas were observed to be covered in grime, dirt, and food debris but not limited to:- The floor underneath wire racks in the storage area located at the back of the facility- The floor underneath the sandwich cooler- The area around the garbage bin underneath the coffee station***Please pull out any equipment and thoroughly clean and sanitize these hard to reach areas.
  11. Risk Management Inspection

    0 infractions

  12. Initial Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not provided at the staff bathroom hand sink. Dispenser was empty - please restock.
    • 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?
      • There was a gap under the kitchen back door. Please repair door sweep/install additional door sweep.

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