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Tim Hortons 4520

6017 Parkwood Road Blackfalds AB T0M 0J0 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 4520 has been inspected 13 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on July 9, 2026, found no infractions.

6 of 13 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: 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.

  • 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 June 5, 2025. 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 7 times across 6 separate inspections, most recently on June 23, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times across 3 separate inspections, most recently on October 14, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on October 14, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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?
      • Staff toilet no secured to floor. Repair.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • Toilet in the staff bathroom is not secured to the floor. Please secure the base of the toilet to the floor.
  5. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Appropriate hand washing was not observed during the inspection. Staff members were noted to not be washing hand prior to wearing disposable gloves or after. Handwashing is one of the most effective ways to reduce potentially harmful bacteria and help to prevent the spread of disease. While disposable gloves help to create a barrier between the skin and objects, it is not a substitute for proper hygiene. Please ensure that handwashing occurs before the application of gloves and after.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Toilet in the staff bathroom is not secured to the floor. Please secure the base of the toilet to the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were noted to be in the hot holding trays in the assembly area. Onsite supervisor corrected this and took scoops out. Please ensure that all scoops are placed outside of containers to reduce cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach places were noted to not be clean. Specific debris was observed to be built up under the staff storage locker area and on top of and under the dishwasher. However, general build up was noted towards the back of equipment. Please ensure that hard to reach areas are being cleaned.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some coolers not in place.Install all coolers from trailer and ensure proper temperatures prior to opening.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Requires soap and paper towels dispensors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Requires final clean prior to opening.
  8. Risk Management Inspection

    0 infractions

  9. 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?
      • Men's washroom currently out of order due to plumbing damage caused by client.Repair.
  10. 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?
      • Hand sink in family washroom does not have adequate pressure to allow for proper hand washing.Repair.Hand washing sink in kitchen working and stocked with soap and paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Men's washroom currently out of order due to plumbing damage caused by client.Repair.
  11. Demand Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment was generally clean and well maintained.Debris is blocking a couple of the nozzles on the spray arms inside the dishwasher. This reduces the spray efficacy. Please take the spray arms out and clean the nozzles.

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