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Tim Hortons 2705

4217 50 Avenue Red Deer AB T4N 0E6 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 2705 has been inspected 20 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on September 11, 2026, found no infractions.

12 of 20 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 4 separate inspections, most recently on September 1, 2026. 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 2 times across 2 separate inspections, most recently on March 31, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on September 22, 2025. 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?

  • 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 8 times across 7 separate inspections, most recently on September 1, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 September 1, 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.

20 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 area above the nozzles used to dispense cream and milk at both drive-thru dispensers were observed to be in need of cleaning at the time of inspection.Please ensure that the noted areas are cleaned more regularly.
  3. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A tray of hot-held hashbrowns were observed to be held at 41.5C at the time of inspection. The staff were informed of the concerns and the hashbrowns were reheated. Staff noted that the hot-holding unit was turned off.Please ensure that hot-held high-risk foods are stored at temperatures greater than 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The coffee station hand sink was observed to be out of paper towels. The operator was informed and the hand sink was restocked.Please ensure that all handwashing stations are kept stocked to ensure and encourage regular and proper hand hygiene.
    • 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 faucet body of the 3-compartment sink was noted to be leaking at the time of inspection.Please ensure that the noted faucet is repaired or replaced to ensure safe and sanitary food handling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The area above the nozzles used to dispense cream and milk at both drive-thru dispensers were observed to be in need of cleaning at the time of inspection.Please ensure that the noted areas are cleaned more regularly.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An insert of sausage patties was measured at 41.3C at the time of inspection. A staff member was informed and the insert was replaced with a new batch of sausage patties.Please ensure that high-risk foods are stored at temperatures outside of the Danger Zone of 4-60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired QUAT test strips were observed at the time of inspection. The manager was informed and the test strips were replaced.Please ensure that valid test strips are used to help monitor and confirm sanitizer concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls adjacent to where containers of chilled coffee were stored in the walk-in cooler were observed to be in need of cleaning. The handle of the walk-in freezer was also observed to be in need of cleaning.Please ensure that all areas of the facility are maintained in clean and sanitary condition to ensure safe and sanitary food handling.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    4 infractions

    • 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 sink next to the coffee station was observed to not have soap available. The manager was informed and the soap reservoir was reconnected to the dispenser. Please ensure that handwashing stations are stocked to ensure and encourage regular and proper hand hygiene.
    • 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?
      • Light was observed to be coming through the top and bottom portions of the back door weatherstripping at the time of inspection.Please ensure that the weatherstripping at the above noted areas is repaired or replaced.
    • 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 sink in the women's washroom was observed to dispense hot water only after running the cold-water tap. Please ensure that the sink is repaired to a condition that the sink is operating properly at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The lights and portions of the ceiling closest to the walk-in freezer fans were observed to be dusty at the time of inspection.Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
  11. Demand Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A hot-held tray with two inserts containing mixed rice were measured to have a surface temperature of 54.6-56.3C and an internal temperature of 52.3-56.4C at the time of inspection. The manager was informed and the items were discarded. Please ensure that foods that are reheated and hot-held are heated to 74C and held at 60C to ensure safe food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Signs of moisture and mold growth was observed on the walk-in cooler walls next to the shelving containing iced coffee containers. Please ensure that the noted areas are cleaned and sanitized.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • October 18, 2024 - The donut station hand sink was observed to be in the middle of repairs. October 11, 2024 - The donut station hand sink was observed to be dripping while the fixture was turned off. Please ensure that the hand sink is repaired.
  16. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal belongings were observed to be stored on bags of sugar in the dry storage area at the time of inspection. After a discussion with management, the items were removed.Please ensure that items not associated with food handling and storage are stored separately from food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two containers of rice in the hot-holding unit were measured at 37.1-44.7C using a probe thermometer. Procedures for the preparation of rice were reviewed. It was identified by management that the final cooking/reheating temperature of the rice was not being checked. The rice was discarded. Please ensure that foods are properly reheated to at least 74C and hot-held at 60C to ensure safe food handling.
    • 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 donut station hand sink was observed to be dripping while the fixture was turned off. Please ensure that the hand sink is repaired.
  17. Risk Management Inspection

    0 infractions

  18. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A QUAT sanitizer bucket was measured to be less than 200ppm at the time of inspection. After a discussion with staff, all sanitizer buckets were changed. Buckets were then measured at 200ppm. Please ensure that sanitizer solutions are kept at appropriate concentrations to help keep food contact surfaces clean and sanitary.
    • 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?
      • Light was observed to be leaking through the sides of the backdoor. Recommendations to add or replace the weatherstripping was discussed with the manager. Please ensure that all areas of entry into the facility are maintained in a condition that prevents the entry of pests.
    • 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 food handling permit was observed to be obstructed with empty coffee boxes at the time of inspection. After a discussion with the manager, the boxes were removed.Please ensure that the food handling permit is posted in a manner that is visible to patrons.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handles of the prep cooler in the sandwich prep area were observed to be in need of cleaning.Please ensure that the noted areas are maintained in a clean and sanitary manner.
  19. Demand Inspection

    0 infractions

  20. Demand Inspection

    0 infractions

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