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Tim Hortons 3524

500 - 8005 Emerald Drive Sherwood Park AB T8H 0P1 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 3524 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on July 20, 2026, recorded 3 infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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 3 times across 3 separate inspections, most recently on July 20, 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 2 times across 2 separate inspections, most recently on July 20, 2026. 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 3 times across 2 separate inspections, most recently on October 18, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 July 20, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

8 inspections

  1. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Time stamps were not updated for the following items: sausage crumble, sausage and cheese omelette bites, bacon omelette bites, and spinach omelette bites. When checked by the PHI, the indicated holding time had exceeded 3 hours based on the time stamps.The operator was advised to ensure that time stamps are updated accurately and in a timely manner. Staff must be clearly aware of when food items reach their discard time and ensure that any food requiring disposal is discarded promptly according to established food safety procedures. If the holding time is extended in accordance with approved procedures, the time stamps must be updated accordingly to avoid confusion and ensure accurate monitoring of food safety requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding temperature of the soup was measured at 54°C using an infrared thermometer. Operator was advised to adjust the equipment settings and ensure that hot holding temperatures are maintained at 60°C or above at all times. PHI rechecked the temperature after 20 minutes and recorded a temperature of 62°C.
    • 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?
      • A significant gap was observed underneath the rear exterior door. The operator was advised to repair the door to prevent potential pest entry into the facility.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. 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?
      • Exit door was prompted open. This was corrected during inspection. Please ensure exit door remains secured to prevent vermin entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional sanitation needs to be completed. Areas were discussed with the operator. Floors require extra cleaning. Under shelves debris were observed. Please clean and disinfect areas. Ensure garbage is adequately disposed.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Breaded chicken strips were measured by the operator with a probe thermometer and measured to be approx. 56.9 C (no labels were observed). Ensure this is addressed immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Exposed wood surfaces observed (microwave shelf). Ensure all areas are impervious to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Additional sanitation needs to be completed. Please clean and disinfect areas discussed onsite. Ensure garbage is adequately disposed.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management 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?
      • The weatherstripping for the back exit door was in disrepair. Light outside can be seen underneath the door. Please repair or replace the weatherstripping to help prevent pest entry into the facility.

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