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Tim Hortons

13831 127 Street NW Edmonton AB T6V 1A8 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on March 8, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on February 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 23, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 31, 2023. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer pail contained 0ppm of QUAT initially. Staff was instructed to manually add in QUAT to achieve 200-300ppm as the dispenser was non-operational. Repair or replace QUAT dispenser. When operator manually added the QUAT sanitizer, the concentration was 400ppm. Keep the concentration to 200-300ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It took three cycles to have the mechanical dishwasher reach 72C at the dish level. Please repair or replace the dishwasher to ensure the unit can reach 71C quicker. Otherwise, staff will have to run the dishwasher approximately three times to achieve sanitization level. The unit was equipped with detergent. The three compartment sink was equipped with detergent and QUAT. However, the QUAT dispenser was non-operational. Operator was instructed to manually add in QUAT to achieve 200-300ppm.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Oven glove with a absorbent and non-smooth surface observed with accumulation debris. ** Clean and sanitize or replace equipment.
  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwares and utensils were not properly cleaned after the dishwashing cycles, leftover debris and other residues were observed. During the inspection, the equipment were brought to the dishwashing station to be reprocess again. Proper dishwashing procedures was discussed with staff onsite. ** Ensure that dishware and utensils are scraped clean of visible foreign materials and food scraps before being placed in the dishwasher.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid FHP was not displayed. During the inspection, the permit was properly displayed in a location visible to patrons.

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