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Tim Hortons

430 - 1110 Panatella Boulevard NW Calgary AB T3K 0S6 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on September 3, 2026, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 3, 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?

  • 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 on February 6, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 6, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on February 13, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on February 13, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. 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?
      • Several flies were observed in the kitchen and front service areas.**Have pest control assess the insect infestation, treat and continue with an integrated pest control management plan.
  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?
      • Several flies were observed in the kitchen area (Count =9) during the inspection.Pest records from Oct 1, 2025, indicated the sticky traps and insect lights were assessed.-PHI could not locate any sticky traps or insect lights in the kitchen at the time of the inspection.**Please have your pest control operator carry out an assessment and implement additional pest mitigation measures.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no designated handwash station located in the coffee area of the drive thru. There were two sinks side by side without any distinguishable signs to indicate which sink is a handwash sink and which sink is a dump sink.Please ensure that one of the sinks is a designated handwash sink accessible to all employees. The handwash sink must be fully stocked with liquid hand soap, paper towels in a dispenser to prevent contamination, and supplies hot/cold water at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The wire racks located in the walk-in cooler was observed to be rusty. Shelving unit surfaces must be smooth, cleanable, and impervious.Please refinish or replace the shelving units to ensure they have a smooth, cleanable, and impervious surfaces.2) The wire rack beside the walk-in cooler used to store clean dishes was observed to be covered with sticky grime, and food debris. The shelving unit was not a hygienic place to store clean dishes.Please clean and sanitize the indicated shelving unit.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/supervisor that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 100-ppm. The staff/supervisor was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/supervisor that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 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?
      • The facility gained approval from AHS to use time as a food safety control of food, being butter and bacon. However, during the inspection, the timers of the food were not properly being followed. Specifically, the timers were noted being expired and the food items were still being used and not discarded, as required. The timer of the butter indicated being expired 2 days ago. There was no timer for bacon, and staff did not know when the bacon was cooked/made. The inspector informed the staff/supervisor that in order to maintain the TPHC permission to store high-risk food items at room temperature, that all conditions of the TPHC approval must be implemented at all times during operations. The food items were discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk food items were measured at 9-10°C in the prep table inserts. The inspector observed the overstocking of food in the unit (food being filled in the cooler inserts beyond the fill line). The inspector informed the staff/supervisor that all high-risk food items must be stored at or below 4°C. Thus, please ensure to not overfill/overstock food in the cooler inserts. During the inspection, the food items were discarded. Please ensure to keep food below the fill line and keep temperatures at or below 4°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a handwashing station in the food prep area at the front counter station. However, the handwashing station was not equipped with soap and paper towels in suitable dispensers. The supervisor mentioned that the staff uses the kitchen on the other hand of the station or the back kitchen. The inspector determined these handwashing stations to be far from the front food prep area. Thus, the sink at the front food prep area must be available for handwashing and be equipped with soap and paper towels in proper dispenser. This would encourage staff and food handlers to wash hands more frequently. This sink was also directly beside food equipment. Thus, please ensure to also install splash guards/barrier on both sides of the sink to prevent water splashes onto the equipment during handwashing.**EQUIP THE FRONT FOOD PREP AREA HANDWASHING SINK WITH SOAP AND PAPER TOWEL.

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