Tim Hortons 4839
100 - 204 Veterans Boulevard NE Airdrie AB T4B 3P2 · Food - General
Inspection summary
Tim Hortons 4839 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on August 20, 2026, recorded 2 infractions.
3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.
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.
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 2 times across 2 separate inspections, most recently on February 3, 2026. 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 3 times across 3 separate inspections, most recently on August 20, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 August 20, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 once on June 11, 2024. 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.
7 inspections
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Used service utensils were stored at room temperature without a reliable means of monitoring their temperature. Ensure that utensils kept outside of temperature controls are monitored using time stickers of other reliable means.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning of the floors under shelving in the walk-in cooler is needed.Clean indicated area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Used service utensils were stored at room temperature. Staff on site stated utensils are left at room temperature for 8hours.**Do not store used utensils at room temperature for more than 2 hours.**Ensure that duration of utensils is adequately monitored using time stamps.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk food items were left at room temperature Rice mix = 3 degrees CFrozen chili = -2.3 degrees CFood items were returned to cooler.**Do not leave high risk foods at room temperature to prevent temperature abuse and prevent growth of microorganisms**Ensure that frozen foods are thawed following the right processes overnight in coolers, in continuous cold running water or cooked directly from frozen state.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing method was observed during the inspection.Two packs of frozen steak were left to thaw at room temperature. Temperature of steak was measured at 0 degrees C. Steak was returned to the walk-in cooler.**Do not thaw food at room temperature.**Food items should be thawed overnight in the cooler or thawed under running cold water or cooked directly from frozen state
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser in the staff washroom was empty. Paper towel was stored directly on the hand wash sink next to the faucet.**Please ensure that paper towel is contained in the dispenser to protect paper towel from contaminants.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The storage container for the ice scoop used at the front service area had a buildup of grime at the bottom of the container. Container was washed and sanitized during the inspection.**Please ensure that food equipment are maintained in a clean and sanitary manner at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions
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