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Tim Hortons 2446

1475 Highway Avenue SE Redcliff AB T0J 2P0 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 2446 has been inspected 12 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on June 26, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 6 times across 5 separate inspections, most recently on June 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 2 times across 2 separate inspections, most recently on June 27, 2025. 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 once on June 10, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The three-compartment sink has been removed from service and is currently stored in the back area pending repairs. Plumbing work is required, and cement associated with the repair area is still drying. The sink is expected to be repaired and returned to service by the end of the day.In the meantime, a high-temperature dishwasher is operational and functioning properly, reaching a sanitizing temperature of 75°C.
  3. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available. Sanitizer buckets were filled with water. Ensure that an approved sanitizer (ie. Quats, chlorine) is available immediately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The three-compartment sink has been removed from service and is currently stored in the back area pending repairs. Plumbing work is required, and cement associated with the repair area is still drying. The sink is expected to be repaired and returned to service by the end of the day.In the meantime, a high-temperature dishwasher is operational and functioning properly, reaching a sanitizing temperature of 75°C.
  4. Monitoring 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?
      • The handwashing sink by the front counter entrance did not have paper towels supplied. The operator supplied them as instructed.
  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some debris behind and between some equipment in the icing area. Please sweep and mop area.
  9. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution in the pail next to the front dump sink was measured at 0 ppm QAC. The operator discarded the solution and replaced it with a new mix of QAC sanitizing solution during the inspection.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management 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)?
      • The temperature gauge for the commercial dishwasher's wash cycle did not appear to be functioning properly (continuously displayed approximately 70 degrees C without changing). Operator advised inspector that they would put in a request to have the machine's gauges and lights checked/repaired on so that the machine's functionality could be adequately monitored.
  12. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The temperature gauge for the commercial dishwasher's wash cycle did not appear to be functioning properly (continuously displayed approximately 70 degrees C without changing). Operator advised inspector that they would put in a request to have the machine's gauges and lights checked/repaired on so that the machine's functionality could be adequately monitored.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor near the back door (leading to the storage building, etc.) was dirty. A piece of cardboard was being used for wiping feet at this entrance, but a proper floor mat should be put in place.

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