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Tim Hortons 5021

115 - 5029 Nose Hill Drive NW Calgary AB T3L 0A2 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 5021 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on July 27, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Pests.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 10, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times on March 25, 2024. 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 2 times on March 25, 2024. 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?

  • 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 March 25, 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.

4 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A few flies were observed in the premise. Increase pest control measure on site to control the flies.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Tea packets and bottle honey were stored right next to the dump sink. No guard to protect these products from liquid splatter. Store these items in a clean area or install guards. 2) Jacket was stored on top of bags by the drive thru window.Provide a separate space for storing jacket or other personal items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was available at the front handwashing sink. Provide soap for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Front prep area ceiling tiles and lights were covered with grease. The ventilation system is not adequate to remove the grease from the equipment.Please address this issue. 2) Water damaged on the shelf next to the Frozen Beverage Machine. Fix the shelf. 3) Light by the drive thru window was burnt out. Fix the light.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food stains were observed on the ice machine next to the dishwasher. Please relocate the ice machine or provide a guard between the dishwasher and ice machine. 2) Dried tomatoes were found on the clean dicer stored the dry storage shelf. Clean and sanitize the dicer again.3) Dried up donut icing were found on the walk-in cooler and freezer handles. Clean the handles. 4) Deep grooves and stains on the prep cooler cutting boardsResurface to replace the cutting boards
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime and dirty water build-up underneath the Dishwasher. 2) Grease build-up on the front prep ceiling tiles and lights.3) Grime build-up on the kitchen's floor hard to reach areas. 1 to 3) Clean these areas.

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