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Tim Hortons

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

6 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?
      • 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.
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. 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.