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Tim Hortons

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

Official record from Alberta →

Inspection summary

Tim Hortons has been inspected 14 times by Alberta Health Services (Environmental Public Health) since April 2, 2024. The most recent inspection, on August 11, 2026, recorded 1 infraction.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on April 1, 2025. 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 April 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on October 7, 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 10 times across 8 separate inspections, most recently on August 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on July 9, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

14 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some tables in the dining area were observed to have food particles or debris on them which can attract pests. Staff were requested to clean during the inspection. Please ensure the tables are cleaned between customers to remove food and garbage left, and maintain them in a sanitary manner.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. 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.
  5. Risk Management Inspection

    0 infractions

  6. 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.
  7. 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.
  8. 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.
  9. 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.
  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)?
      • 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.

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