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Tim Hortons

500 - 3508 32 Avenue NE Calgary AB T1Y 6J2 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on July 13, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 once on July 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 16, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 5 separate inspections, most recently on July 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 27, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris noted underneath the shelving units in the dry storage area.- Clean the aforementioned areas.
  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Tape observed on the left corner of the food counter next to the coffee machines in front of the house. **Please remove the tape as it is not easy to clean. **Clean and sanitize the area under the tape if dirty.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Tape observed on the left corner of the food counter next to the coffee machines in front of the house. **Please remove the tape as it is not easy to clean. **Clean and sanitize the area under the tape if dirty.
  4. Monitoring 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)?
      • High temp dishwasher measured 66.8*C. **Please repair. **Operator was instructed to sanitize the dishes by submerging in the 200 ppm QUATS sanitizer for 2 minutes after washing and rinsing in dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Tape observed on the left corner of the food counter next to the coffee machines in front of the house. **Please remove the tape as it is not easy to clean. **Clean and sanitize the area under the tape if dirty.
  5. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Observed multiple red pails with sanitizer, stored on food prep tables next to food.The Regulation requires the operator to store chemicals in a manner to prevent contamination of any food or food area AR 31/2006 s 20(2). An open container is not a safe manner. Containers can be knocked over, splatter from clothes may end up on food. Store the containers under the table or away from food and food contact surfaces. If proper food handling practices are followed, you are required to sanitize every 2 hours. Proper and timely use the sanitizer doe's the job, not the number of pails.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • When using a sanitizer as a cleaner (?) (little red pails) to remove food residue from food preparation surfaces, keep in mind that the sanitizer is a chemical and such, can’t come in contact with food. Regardless of the concentration. If is not dry, the chemical residue on the food contact service should be rinsed or wiped off. This requirement is missing from you written procedure.A standard for time of exposure is 1 minute for most sanitizers, including "quats". A minimum exposure time standard would be 30 seconds.Wiping off the sanitizer earlier is like not using it at all.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ensure that foods stored in the walk-in cooler/freezer are covered at all times

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