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Tim Hortons

4 Erickson Drive Sylvan Lake AB T4S 1P5 · Food - General

15 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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?
      • The rear kitchen door has broken/missing weather stripping along the sides allowing for pests to enter. This was also documented in the most recent pest control service record from the previous day's service. Please have the doors repaired/adjusted to be tight fitting to prevent pests from entering.
  4. Risk Management Inspection

    0 infractions

  5. 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)?
      • Update: Part is on order. Dishes/utensils are to be washed and sanitized in the sinks until dishwasher has been repaired. Dishwasher reached only 62 C on a probe thermometer after a few cycles. Operator indicated dishes would be washed manually until the dishwasher is serviced.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One tray of crispy chicken in a separate holding unit was probed at 47 C. Operator discarded this product immediately. Please ensure all foods are hot held at or above 60 C internally.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher reached only 62 C on a probe thermometer after a few cycles. Operator indicated dishes would be washed manually until the dishwasher is serviced.
  7. 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?
      • Oct. 28: The wall in the hallway has been repaired. It has been indicated that areas of distressed laminate have been removed, stripped, prepped and sealed with washable product as a temporary measure. 1. Several areas of laminate on counter edge/cabinet surfaces are peeling, lifting or missing leaving some areas of unsurfaced materials exposed. Edges of laminate that have broken can harbour bacteria and are difficult to clean. 2. Drawer fronts under the icing area in the kitchen were held together with tape. Please ensure all surfaces are smooth, non-absorbent and easily cleanable.
  8. Demand 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?
      • Oct. 24: This violation is still outstanding from early April and operator has not provided verification that progress is being made to repair the damaged surfaces. May 8: manager indicated a service person was in to take measurements recently and the work is expected to be completed in the coming weeks. 1. Several areas of laminate on counter edge/cabinet surfaces are peeling, lifting or missing leaving some areas of unsurfaced materials exposed. Edges of laminate that have broken can harbour bacteria and are difficult to clean. 2. Drawer fronts under the icing area in the kitchen were held together with tape. 3. Wall under the hand sanitizer dispenser in the hall leading to washroom is chipped/damaged. Please ensure all surfaces are smooth, non-absorbent and easily cleanable.
  9. Demand Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Update: Bench seat has been removed to prevent use of this booth. Owner has contacted a company for repairs. One booth had the upholstery shredded across the back of the booth exposing the filling. Some booths were occupied and couldn't be observed. Have the surfaces of all damaged upholstery repaired and seating intact. Ensure all surfaces are maintained in a manner that is cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • May 8: manager indicated a service person was in to take measurements recently and the work is expected to be completed in the coming weeks. 1. Several areas of laminate on counter edge/cabinet surfaces are peeling, lifting or missing leaving some areas of unsurfaced materials exposed. Edges of laminate that have broken can harbour bacteria and are difficult to clean. 2. Drawer fronts under the icing area in the kitchen were held together with tape. 3. Wall under the hand sanitizer dispenser in the hall leading to washroom is chipped/damaged. Please ensure all surfaces are smooth, non-absorbent and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Women's washroom garbage was overflowing. Hot air dryer is not working and there were 2 roles of paper towel in the bathroom - only one was in a dispenser. The toilet paper holder was missing a cover, but a new unit was present on site and manager is having it installed. Washroom was cleaned during inspection. Toilet seats were clean. Extra paper towel removed.
  10. Demand Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • One booth had the upholstery shredded across the back of the booth exposing the filling. Some booths were occupied and couldn't be observed. Have the surfaces of all damaged upholstery repaired and seating intact. Ensure all surfaces are maintained in a manner that is cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • May 8: manager indicated a service person was in to take measurements recently and the work is expected to be completed in the coming weeks. 1. Several areas of laminate on counter edge/cabinet surfaces are peeling, lifting or missing leaving some areas of unsurfaced materials exposed. Edges of laminate that have broken can harbour bacteria and are difficult to clean. 2. Drawer fronts under the icing area in the kitchen were held together with tape. 3. Wall under the hand sanitizer dispenser in the hall leading to washroom is chipped/damaged. Please ensure all surfaces are smooth, non-absorbent and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors did not appear in a clean state and some loose garbage was observed in the dining area on the floor. Glass on doors had several prints and there was a build-up of dirt on the door frame. Please ensure high touch surfaces and floors are maintained in a sanitary condition.
  11. Demand 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?
      • May 8: manager indicated a service person was in to take measurements recently and the work is expected to be completed in the coming weeks. 1. Several areas of laminate on counter edge/cabinet surfaces are peeling, lifting or missing leaving some areas of unsurfaced materials exposed. Edges of laminate that have broken can harbour bacteria and are difficult to clean. 2. Drawer fronts under the icing area in the kitchen were held together with tape. 3. Wall under the hand sanitizer dispenser in the hall leading to washroom is chipped/damaged. Please ensure all surfaces are smooth, non-absorbent and easily cleanable.
  12. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Apr. 9: Dispenser was replaced but replacement not operating properly and has been taken out of use. The cream dispenser at the front of the store was holding between 5.2 - 9.1 C with thermometers in it reading 10 C. Temperatures were taken at beginning and end of inspection with little change in temperature. Please have the unit repaired or adjusted and maintaining 4 C or colder.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Several areas of laminate on counter edge/cabinet surfaces are peeling, lifting or missing leaving some areas of unsurfaced materials exposed. Edges of laminate that have broken can harbour bacteria and are difficult to clean. 2. Drawer fronts under the icing area in the kitchen were held together with tape. 3. Wall under the hand sanitizer dispenser in the hall leading to washroom is chipped/damaged. Please ensure all surfaces are smooth, non-absorbent and easily cleanable.
  13. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cream dispenser at the front of the store was holding between 5.2 - 9.1 C with thermometers in it reading 10 C. Temperatures were taken at beginning and end of inspection with little change in temperature. Please have the unit repaired or adjusted and maintaining 4 C or colder.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Several areas of laminate on counter edge/cabinet surfaces are peeling, lifting or missing leaving some areas of unsurfaced materials exposed. Edges of laminate that have broken can harbour bacteria and are difficult to clean. 2. Drawer fronts under the icing area in the kitchen were held together with tape. 3. Wall under the hand sanitizer dispenser in the hall leading to washroom is chipped/damaged. Please ensure all surfaces are smooth, non-absorbent and easily cleanable.
  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was observed that creamier/milk machine located in the drive thru area was measured ranging at 6.5-8 degrees C. Additionally, the machine alert system indicated a red-light blinking, suggesting inappropriate elevation in temperature. This confirmation was confirmed by the staff-on-site during the inspection. - Please ensure to have the machine checked out and serviced. Please observe the temperature of the dairy product contents and need to be discarded after two hours if temperature is not maintained at 4 degrees C or below. This is to minimize the risk of bacterial growth causing food-borne illnesses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *** NOT CORRECTED ***This remains as an outstanding violation when inspection was conducted on Aug. 4, 2023. Please ensure compliance on this violation. The cold tap at the hand sink to the right of the kitchen entry was not working. Parts are on order. - Ensure both hot and cold water under pressure are provided at the hand sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • It was observed that the paper towel was located below the hand sanitizer which could easily contaminate the paper towels from the drips of the hand sanitizer. Please remove and place the hand sanitizer in appropriate place. Discussed with asst. manager of other possible places to have the hand sanitizer be placed.
    • 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?
      • It was observed during the inspection that flies were found in the kitchen prep, front counter and dining areas. - Please address the pest issue noted with your pest control company. Additionally, it would be beneficial to have air curtain available at the front door entranceway since staff stated that there are times that front door has to be propped open due to customer's long line up.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It was observed that the ventilation hood at the back oven requires immediate attention. A buildup of grease, contaminants, dirt noted. - Please ensure to clean up the buildup grease and contaminants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • X1 - It was observed that certain equipment labeled as not in use/non-functioning were present in the facility. Staff on site confirmed that these items were no longer operational. - Please remove equipment no longer in use as this becomes a clutter and will accumulate dust which can compromise the cleanliness of the food facility. X2 - It was noted that the ice maker machine located at the drive thru area was the drain base of the machine was not properly draining and necessitating manual drainage of water. - Please ensure to repair the drainage issue of the ice maker machine and to manually drain the water to maintain sanitary condition and prevent water accumulation.