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Tim Hortons 4831

103 - 9505 68 Avenue Grande Prairie AB T8V 7X8 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 4831 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 19, 2024. The most recent inspection, on December 16, 2025, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 November 6, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on November 5, 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?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • At time of inspection:1. The high temperature mechanical dishwasher measured a final rinse / sanitize temperature of 57.4 Degrees Centigrade.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the high temperature mechanical dishwasher to ensure a final rinse / sanitize temperature of 71 Degrees Centigrade or greater is achieved.****AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING. SOME PARTS ARE ON ORDER TO ADDRESS THIS ISSUE. THE OWNER / OPERATOR IS PLANNING TO USE THE 3-COMPARTMENT SINK METHOD OF DISHWASHING UNTIL RE-INSPECTION CAN BE CONDUCTED.
  3. Initial Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At time of inspection:1. The high temperature mechanical dishwasher measured a final rinse / sanitize temperature of 57.4 Degrees Centigrade.The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to the high temperature mechanical dishwasher to ensure a final rinse / sanitize temperature of 71 Degrees Centigrade or greater is achieved.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. Some hand wash sinks were not properly supplied with liquid soap and/or paper towels.2. The men's main washroom did not contain a liquid hand soap dispenser.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all hand wash stations are fully equipped with hot and cold potable water, liquid hand soap (in a dispenser) and disposable hand towels (in a dispenser) or high flow air dryers.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

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