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Tim Hortons 1917

4924 46 Street Lacombe AB T4L 2B4 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 1917 has been inspected 15 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on October 13, 2026, recorded 2 infractions.

9 of 15 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 3 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 3 times across 3 separate inspections, most recently on October 13, 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 3 times across 3 separate inspections, most recently on September 11, 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 3 times across 2 separate inspections, most recently on September 3, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on October 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on September 11, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

15 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The cover on the back rack containing baked goods was left open.Please keep the cover closed to protect the baked goods from pests.2. The back of the front pastry display case was open.Please install a sealed back cover on the display case to prevent pests, including flies, from entering.
    • 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?
      • Flies were present within the facility.1. Noticeable gaps were present along the side door frame and beneath the door when it was in the unlocked position. These gaps could allow flies and other pests to enter.Please install adequate weatherstripping and a door sweep to seal the gaps, or keep the door locked when it is not in use if this prevents the gaps from being present.2. The drive-through service window was left completely open when it was not being used to serve customers.Please implement a policy and post a sign reminding staff to keep the window closed when it is not in use, including when items are not being transferred, ensuring all staff are maintaining it closed when not in use
  2. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the back kitchen, a rack of bagels and other baked goods were observed with a protective cover over the rack; however, the front of the cover was completely open.A fly was observed on one of the bagels. The affected bagel was discarded, and the protective cover was closed to ensure the baked products were protected from environmental and insect contamination. Please ensure the back rack remains with its protective cover sealed, when not in use.---The front donut display case was observed to be open on the back side to allow staff easy access to products when serving customers. No flies were observed within the display case during approximately 10 minutes of observation.It is recommended that a protective food-grade barrier, such as a suitable food-grade plastic sheet, be installed along the open back of the display case, particularly during periods of increased fly activity. The barrier should provide adequate protection while allowing staff access and help prevent flies from contacting and contaminating food products.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable products at the temp between 4 to 60 degrees C for more than two hours were discarded during the inspection.
    • 15. Is the facility free of a pest infestation?
      • Multiple live flies were observed in the kitchen area.Insect control devices designed to trap insects by adhesive were loaded with flies and their fragments.**Make sure to consult a certified pest control operator to handle the flies infestation.**Regularly replace the adhesive devices to be effective for insect entrapment and nuisance prevention.Sep 11th, 2025: Violation still pending.Recent pest control records mentioned *No concerns noted**
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • -The automatic flush in family washroom was not working. **It can work manually by pushing the button, please provide the written information to customers about it**.Sep 11th, 2025: Violation still pending.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler was not functional at the time of inspection. Ensure all cold-holding equipment is maintained in good working order and capable of keeping high-risk foods at ≤ 4°C.Repair or replace the prep cooler immediately to prevent recurrence.Sep 11th, 2025: Violation still pending.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility needs extensive cleaning in the kitchen area, near and around coffee machine, beverage dispenser, perp cooler and facility floor.Sep 11th, 2025: Violation still pending.
  9. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer used in the facility was measured at 100 ppm at the start of inspection.Discussed the concerns with the staff onsite.New solution measured and verified at 200ppm was filled in the sanitizing buckets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple perishable food items (e.g., cheese slices, cut vegetables, cream cheese spread) were observed in the prep cooler at temperatures ranging from 10°C to 12°C.Staff confirmed that these items had been held at this temperature for more than two hours, exceeding the safe time-temperature threshold.Melted ice was observed under the prep tables.The prep cooler was not operational at the time of inspection.Staff were instructed to discard all high-risk perishable food items that had been held between 4°C and 60°C for more than two hours, in accordance with Alberta Health Services food safety guidelines.Verbal education provided regarding safe food handling practices and temperature control requirement
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing dryer in the customer washroom was not operational.Make sure to repair the hand dryer or provide paper towels in suitable dispenser near the handwashing sink.
    • 15. Is the facility free of a pest infestation?
      • Multiple live flies were observed in the kitchen area.Insect control devices designed to trap insects by adhesive were loaded with flies and their fragments.**Make sure to consult a certified pest control operator to handle the flies infestation.**Regularly replace the adhesive devices to be effective for insect entrapment and nuisance prevention.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • -The automatic flush in family washroom was not working. **It can work manually by pushing the button, please provide the written information to customers about it**.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler was not functional at the time of inspection. Ensure all cold-holding equipment is maintained in good working order and capable of keeping high-risk foods at ≤ 4°C.Repair or replace the prep cooler immediately to prevent recurrence.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility needs extensive cleaning in the kitchen area, near and around coffee machine, beverage dispenser, perp cooler and facility floor.
  10. Demand Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Clean in place sanitizer buckets were tested above 400ppm for quats.All sanitizer buckets being used were remade and confirmed to be the 200ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The 3-sink cleaning method was observed, with the solution testing at 400 ppm quats. The operator remade the solution and explained that the dispenser is currently defective and requires recalibration by Ecolab.Until the dispenser is fixed, the operator will ensure the final concentration is adjusted to 200 ppm by diluting the solution as needed and confirming with test strips.The dishwasher effectively reached the required sanitizing temperature of 72°C measured at the plate level, for temperature sanitation.
  12. Demand Inspection

    0 infractions

  13. Demand Inspection

    0 infractions

  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep station cooler was measured to be above 4C where cheese slices and pizza base were stored, asked to move the food items to a different cooler. Please ensure to fix/repair the cooler to prevent the growth of unwanted pathogens. Do not store any food in the prep cooler until it has been fixed or repaired.Walk-in cooler was measured to be below 4C.Freezers were measured to be below -18C.Hot holding units were measured to be above 60C.

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