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Tim Hortons 2665

108 - 10665 Jasper Avenue NW Edmonton AB T5J 3S9 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 2665 has been inspected 23 times by Alberta Health Services (Environmental Public Health) since January 22, 2024. The most recent inspection, on September 25, 2026, found no infractions.

8 of 23 inspections on record found no infractions at all. In the past 12 months there were 10 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 4 separate inspections, most recently on February 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 once on September 10, 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 9 times across 9 separate inspections, most recently on September 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 7 times across 7 separate inspections, most recently on August 30, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 27, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

23 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A mild accumulation of dust observed on the wall and ceiling in the inner kitchen area. Ensure it is cleaned.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 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?
      • One of front doors is missing a handle, the door was left open. The interior entry door is shut. Ensure the door is weather-stripped and pest entry areas at the base and between the doors are sealed.
  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    2 infractions

    • 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?
      • All entrance doors to the facility were observed to be wide open. The operator explained that the doors are left open due to repeated structural damage. Leaving doors open increases the risk of pest entry. Please repair all doors and ensure they are functional and can be securely closed.Photos were later provided showing the main doors closed. Please ensure all doors leading to the facility can be properly closed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor corners in the front area had a buildup of dirt and debris. Please clean hard to reach areas.
  11. Demand Inspection

    3 infractions

    • 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?
      • All entrance doors to the facility were observed to be wide open. The operator explained that the doors are left open due to repeated structural damage. Leaving doors open increases the risk of pest entry. Please repair all doors and ensure they are functional and can be securely closed.Photos were later provided showing the main doors closed. Please ensure all doors leading to the facility can be properly closed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor corners in the front area had a buildup of dirt and debris. Please clean hard to reach areas.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The large waste container used for garbage removal in the storage area had accumulated liquids and was unsanitary. Please clean the container. Ensure this is included in your regular cleaning schedule.
  12. Demand Inspection

    0 infractions

  13. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Unable to be verified at the time due to fire. Broken and disrepair floor tiles were noted in the men's washroom.Repair or replace all the broken and disrepair floor tiles.
  14. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Broken and disrepair floor tiles were noted in the men's washroom.Repair or replace all the broken and disrepair floor tiles.
  15. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Broken and disrepair floor tiles were noted in the men's washroom.Repair or replace all the broken and disrepair floor tiles.
  16. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich cooler temperature was measured at 8C. Temperature log from the previous day reviewed by Health inspector was satisfactory (<4C).The operator was requested to monitor the cooler temperature and email pictures early in the morning and late in the evening when the facility is not busy. High risk food will be transferred into another cooler if the cooler temperature does not drop to 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Broken and disrepair floor tiles were noted in the men's washroom.Repair or replace all the broken and disrepair floor tiles.
  17. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature dishwasher is not in proper working order (hot water temperature in the rinse cycle was <70C). the temperature gauge of the dishwasher was also in disrepair.Continue to clean and sanitize dishes manually until the dishwasher is fixed.
  18. Demand Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The invoice for the food handling permit has not been paid.Make payment to the outstanding invoice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature dishwasher is not in proper working order (hot water temperature in the rinse cycle was <70C). the temperature gauge of the dishwasher was also in disrepair.Continue to clean and sanitize dishes manually until the dishwasher is fixed.
  19. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature dishwasher is not in proper working order (hot water temperature in the rinse cycle was <70C). the temperature gauge of the dishwasher was also in disrepair.Continue to clean and sanitize dishes manually until the dishwasher is fixed.
  20. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature dishwasher is not in proper working order (hot water temperature in the rinse cycle was <70C). the temperature gauge of the dishwasher was also in disrepair.Continue to clean and sanitize dishes manually until the dishwasher is fixed.
  21. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature dishwasher is not in proper working order (hot water temperature in the rinse cycle was <70C). the temperature gauge of the dishwasher was also in disrepair.Continue to clean and sanitize dishes manually until the dishwasher is fixed.
  22. Demand Inspection

    3 infractions

    • 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?
      • 1 live nymph and 3 dead cockroaches were noted on glue traps in the facility. A pest control company will assess the facility and carry out pest treatment as needed.- Request pest control to replace all old glue traps in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting was noted inside the walk-in cooler.Replace the burned-out light bulbs in the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature dishwasher is not in proper working order (hot water temperature in the rinse cycle was <70C). the temperature gauge of the dishwasher was also in disrepair.Continue to clean and sanitize dishes manually until the dishwasher is fixed.
  23. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting was noted inside the walk-in cooler.Replace the burned-out light bulbs in the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature dishwasher is not in proper working order (hot water temperature in the rinse cycle was <70C). the temperature gauge of the dishwasher was also in disrepair.Continue to clean and sanitize dishes manually until the dishwasher is fixed.

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