Tim Hortons 1917
4924 46 Street Lacombe AB T4L 2B4 · Food - General
15 inspections
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A high temperature dishwasher is available for sanitizing utensils and equipment and was measured at 73.5 degrees C at plate level. No records on file of daily monitoring.- Staff complied for daily monitoring of the dishwasher to ensure effective sanitization level is achieved at above 71 degrees C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?