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Tim Hortons 2287

4403 41 Avenue Rocky Mountain House AB T4T 1A6 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 2287 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on July 14, 2026, recorded 1 infraction.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 September 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on July 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 3 separate inspections, most recently on September 3, 2024. 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 once on March 2, 2026. 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.

9 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The men's washroom toilet stall door was observed to be loose and misaligned. The screws securing the partition had pulled out of the wall, resulting in damage to the drywall that was no longer suitable for reattaching the screws. As a result, the stall door did not close properly under normal use. The door could be closed only by manually pushing the partition post until it sat flush against the wall.Please ensure the stall door is repaired or replaced so it functions properly and provides adequate privacy during toilet use.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board at the sandwich line was observed to be deeply scarred and stained. The deep scars harbour dirt and bacteria as is indicated by the black staining and build-up.*** Please resurface of replace the cutting board. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirty and debris was observed under the racking in the back storage area.*** Please clean this area. ***
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A stack of trays with scones were observed within the walk-in freezer that were not covered or protected for contamination.*** Please ensure that all food items are covered and protected from contamination when in storage. ***
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometers in the walk-in cooler were observed to be reading at least 6°C higher that the temperature measured as part of the inspection. Accurate thermometers are required to ensure that food storage temperatures are within acceptable ranges.*** Please ensure that accurate thermometers are present in all refrigeration units. ***
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cutting board at the prep-line was observed to be deeply scarred and staining was also observed. Deep scars and stains indicate that the surface cannot be adequately cleaned and sanitized.*** Please ensure that cutting boards are replaced or resurfaced when they are deeply scarred and stained. ***
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Ongoing infraction-Handwashing station still leaking, please ensure this is fix within a week. Handwashing station in the drive through area observed to be loose and leaking. Please ensure faucet is fix.
  9. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Immediate discontinue the practice of storing knifes in the prep cooler, especially with the knife handle face down onto the food. This can lead to potential cross contamination with food and the knife handle. This could also be dangerous with the knife sticking upwards.-Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Please ensure handwashing stations are not being blocked and easily accessible for staff. Handwashing station in the drive through area observed to be loose and leaking. Please ensure faucet is fix.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure that all hard-to-reach areas throughout the facility are being routinely cleaned. Observed food and dirt debris behind equipment, underneath, in-between, inside, on edges of prep cooler doors. Please also clean vents in back and front end of the facility. Please clean undershelves in walk-in-cooler and freezer.

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