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Tim Hortons 5027

105 - 100 Beddington Boulevard NE Calgary AB T3K 2E2 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 5027 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on February 9, 2026, recorded 5 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 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 once on February 9, 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 2 separate inspections, most recently on February 9, 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 3 times across 2 separate inspections, most recently on February 9, 2026. 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?

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

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A stainless-steel bowl was stored on top of the bulk sugar bin. Alos, another stainless-steel bowl and a stainless cup without handles were stored inside the bulk sugar bins.The utensils were promptly removed.Obtain serving utensils that have a handle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chili held on the hot holding unit at the front service area measured 49°C.2. Three packs of tomato parmesan were submerged in water at 24°C, 27.2°C, and 30.1°C respectively.Food items were discarded
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in the staff washroom was empty.Additional paper towel was available and the paper towel dispenser was promptly restocked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged was noted on the ceiling between the dining area and the hallway leading to the washroom.Replace the ceiling tiles so they are smooth, non-absorbent to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The front entrance area was dirty. (Corrected During Inspection).photo of the cleaned front area was sent via email.2. Mold buildup was observed along the grout and wall joint at the front-area handwashing sink.3. Food debris and coffee stains were noted underneath the equipment and by the side of the table at the coffee station. (Corrected During Inspection).The indicated areas were clean.4. Debris were noted on the wheels of the wheeling equipment.5. The men's washroom was dirty.6. Boxes were stored on the floor, and the back storage area was disorganized (Corrected During Inspection).Clean the indicated areas.
  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handwash sink located in the back kitchen was clogged and slowly draining.Please repair the handwash sink to ensure it is properly draining.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station in the front food prep area was not equipped with adequate splash guard to prevent water splashes onto the food, being bread products, stored directly beside the sink. The soap dispenser was also located directly above the food counter area where food was being stored at. The inspector informed the operator that a proper splash guard must be installed, and the soap dispenser be placed away from the food counter area to prevent contamination of the food during handwashing.**FIX THE HANDWASHING AREA, AS DISCUSSED.

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