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Tim Hortons 1879

900 - 500 Country Hills Boulevard NE Calgary AB T3K 4Y7 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 1879 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on July 29, 2026, found no infractions.

6 of 7 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: Food temperature control.

The last 6 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.

  • 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 December 21, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 21, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 once on December 21, 2023. 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?

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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A portable hook was put on the top of the door directly adjacent to the ice machine at the back area. Jackets were placed on the hook, which were directly above the ice when the machine is opened. The portable hooks and jackets were removed. Please do not store jackets on the door.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A refrigeration unit solely used for storing eggs was measured at 18°C. Two trays of eggs were stored on the unit. The eggs were discarded during the inspection. A signage that indicates the unit being "DO NOT USE" was posted during the inspection. Thus, please ensure to not use the unit until a service technician is contacted and able to fix the unit to maintain a temperature of 7°C (if storing eggs only; if other high-risk food items would be stored in the cooler, then a temperature of 4°C or below must be maintained).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape was being used to keep the switch buttons in place in the kitchen. The inspector informed the manager that duct tape cannot be used in the kitchen or any food-service area since duct tape would not allow for these surfaces to be easily cleanable. Please affix the switch buttons permanently using proper materials.

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