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Tim Hortons 1820

400 - 303 Shawville Boulevard SE Calgary AB T2Y 3Z3 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 1820 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on April 17, 2026, recorded 2 infractions.

2 of 9 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: Pests, Food temperature control and Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on May 6, 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 April 17, 2026. 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 July 3, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on May 21, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 April 17, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No time tracking was maintained for raw shelled eggs stored at room temperature under TPHCRequirement: Provide a sticker on egg tray with expiry time of one hour for eggs stored at room temperature under TPHC and discard after one hour of expiry time.Staff discarded the eggs
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of sliced meat stored in insert of sandwich prep cooler was 9C and sliced cheese was at 8.7CWhite shredded cheese portioned in small containers and stacked in insert of this prep cooler was 10.6C at the top and between 7.7C-8.C at the bottom.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.a) Staff was instructed to move sliced meat and sliced cheese to the drawers of this prep coolerb) Do not stack food containers in prep cooler inserts to prevent temperature abuse. Cheese at 10.6C was discarded and the remaining portioned cheese was moved to the drawer of this prep cooler.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. 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?
      • Several small black flies were noted in the prep areas and in drive through area.(Repeat violation from the previous inspection)Requirement:-Clean the affected areas.-Implement control measures to eliminate this fly's issue.- Contact pest control company for the weekly treatment to eliminate fly issue until issue is completely resolved.-Provide these weekly pest control inspection reports to the health inspector.
  5. 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 few small black flies were noted in the prep areas, and on the exterior wall of washrooms.Requirement:-Clean the affected areas.-Implement control measures to eliminate this fly's issue.- Contact pest control company for the treatment to eliminate fly issue.
  6. Monitoring 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?
      • Several small black flies were noted in the prep areas, in the washrooms and on the exterior wall of washrooms.Requirement:-Clean the affected areas.-Implement control measures to eliminate this fly's issue.- Contact pest control company for the treatment to eliminate fly issue.- Conduct pest control inspection after the treatment is done and provide the inspection report to health inspector.
    • 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 gap at the bottom of back delivery door, which could allow entry of pests/vermin.Requirement:Seal the gap at the bottom of back delivery door.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 100 ppm in sani- pail located in middle prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm. DONE
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Stirrer spoon for coffee was stored in murky water in front beverage prep area.Requirement:Store stirrer spoon on ice or in clear water.DONE
  8. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Baby change table located in women's washroom was filthy with dirt accumulated on the surface. b) Floor was dirty with paper towels on the floor in women's washroom.c) Toilet paper dispenser was empty in men's washroom.d) Toilet was not flushed in men's washroom and paper towels on the floor inside and outside the stall.Requirement:a) Ensure that baby change table is cleaned and disinfected more frequently and maintained clean all the time.b) Clean washroom more frequently.c) Provide toilet paper in the dispenser in men's washroom
  9. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of potato wedges in the warmer was between 48C-50C.Requirement: Ensure that perishable foods under hot holding are stored at 60 c and higher.Potato wedges were discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Base board was missing on one wall in back area.Requirement: Provide baseboard on the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Garbage was scattered on the floor in women's washroom.Requirement:Clean washroom more frequently.

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