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Tim Hortons 4982

12429 99 Street Grande Prairie AB T8V 6X5 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 4982 has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on October 7, 2026, recorded 2 infractions.

5 of 10 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: Cleaning and sanitizing.

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.

  • 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 5 times across 5 separate inspections, most recently on October 7, 2026. 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 October 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

10 inspections

  1. Initial Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bag-in-box (BIB) for the fountain pops are being setup directly adjacent to the dishwasher.- Ensure there is separation either by space or physical barrier of the BIB and the dishwasher
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher is not reaching required sanitizer temperature. A 3-compartment sink is available for manual dishwashing procedure.- Ensure the high temperature dishwasher is capable of reaching 71 degrees Celsius at the plate level for sanitizing
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. 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)?
      • OUTSTANDING:The high temperature dishwasher reached a maximum temp of 68C, averaging 65C after 5 cycles. ** Dishes must be manually washed and sanitized using the 3-compartment sink until the dishwasher is maintenance and capable of reaching a minimum final rinse temp of 71C
  7. Demand 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)?
      • OUTSTANDING:The high temperature dishwasher reached a maximum temp of 68C, averaging 65C after 5 cycles. ** Dishes must be manually washed and sanitized using the 3-compartment sink until the dishwasher is maintenance and capable of reaching a minimum final rinse temp of 71C
  8. 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)?
      • OUTSTANDING:The high temperature dishwasher reached a maximum temp of 68C, averaging 65C after 5 cycles. ** Dishes must be manually washed and sanitized using the 3-compartment sink until the dishwasher is maintenance and capable of reaching a minimum final rinse temp of 71C
  9. Monitoring 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)?
      • The high temperature dishwasher reached a maximum temp of 68C, averaging 65C after 5 cycles. ** Dishes must be manually washed and sanitized using the 3-compartment sink until the dishwasher is maintenance and capable of reaching a minimum final rinse temp of 71C
  10. Monitoring Inspection

    0 infractions

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