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Tim Hortons

5201 43 Street Rimbey AB T0C 2J0 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons has been inspected 18 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on October 14, 2026, recorded 5 infractions.

3 of 18 inspections on record found no infractions at all. In the past 12 months there were 11 inspections with 49 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and 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.

  • 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 10 times across 10 separate inspections, most recently on October 14, 2026. 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?

  • 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 4 times across 4 separate inspections, most recently on December 9, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 26 times across 11 separate inspections, most recently on October 14, 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 10 times across 5 separate inspections, most recently on January 5, 2026. 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.

18 inspections

  1. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Inadequate food protection for the doughnuts and other food items in the front display case. The doughnut display case requires suitable protective barriers, such as fitted sliding doors or an equivalent enclosure, to prevent flies and other contaminants from coming into contact with exposed food. Pending installation, effective interim measures must be implemented to protect the doughnuts from contamination, including contact with phorid flies.
    • 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?
      • - Current: Based on observations during the inspection, phorid fly activity has not decreased since the previous inspection. conducted on September 2, 2026. Phorid flies remain visible in both the front service area, particularly around the display monitors, and the back area of the facility, particularly around the dishwashing machine and floor trench. Multiple phorid flies were observed with the number visually estimated to exceed 20 in the front service area. Previous: Phorid fly activity has decreased significantly since the previous inspection. A small number of phorid flies were observed in the front service area, primarily in the vicinity of the overhead menu screens.Previous: Phorid flies were observed in the front service area and in the kitchen preparation and cook areas at the time of inspection. The continued presence of phorid flies indicates that conditions conducive to pest harbourage and/or breeding may remain within the premises. Potential sources may include accumulated food debris, organic matter within or beneath equipment, soiled floor drains or drain lines, plumbing leaks, standing water, refuse accumulation, or inaccessible areas not adequately cleaned.Please ensure a thorough assessment to identify and eliminate the source(s) of the infestation; clean and sanitize affected areas, including floor drains, drain covers, floors, walls, equipment undersides, and adjacent hard-to-reach areas; maintain premises free of food debris and standing water; and ensure doors, openings, and service penetrations are effectively sealed or otherwise protected against pest entry.Previous: Phorid flies continue to be present in both the front service and kitchen areas. While the number appears to be decreasing, a significant presence remains.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - An accumulation of ice was observed on the floor near the front services area. Consistent and thorough housekeeping remains necessary to support the elimination of phorid flies within the facility. Particular attention must be given to the prompt removal of food waste, routine cleaning of drains and surrounding floor areas, and prevention of moisture and organic debris accumulation. These measures must be maintained as part of the facility’s ongoing pest management efforts.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • - Multiple garbage receptacles were observed to contain substantial accumulations of food waste. PHI advised staff to empty the receptacles frequently to minimize the availability of organic waste to phorid flies. Staff were also directed to obtain and use suitable covers for the garbage receptacles to restrict phorid fly access to food waste.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • - Water was observed seeping upward along the edges of the trench drain when pressure was applied by standing on the drain. The operator was directed to have a qualified contractor assess the trench drain and its interface with the surrounding floor to determine the source of the seepage and complete appropriate repairs.
  2. Risk Management Inspection

    4 infractions

    • 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?
      • Current: Phorid fly activity has decreased significantly since the previous inspection. A small number of phorid flies were observed in the front service area, primarily in the vicinity of the overhead menu screens.Previous: Phorid flies were observed in the front service area and in the kitchen preparation and cook areas at the time of inspection. The continued presence of phorid flies indicates that conditions conducive to pest harbourage and/or breeding may remain within the premises. Potential sources may include accumulated food debris, organic matter within or beneath equipment, soiled floor drains or drain lines, plumbing leaks, standing water, refuse accumulation, or inaccessible areas not adequately cleaned.Please ensure a thorough assessment to identify and eliminate the source(s) of the infestation; clean and sanitize affected areas, including floor drains, drain covers, floors, walls, equipment undersides, and adjacent hard-to-reach areas; maintain premises free of food debris and standing water; and ensure doors, openings, and service penetrations are effectively sealed or otherwise protected against pest entry.Previous: Phorid flies continue to be present in both the front service and kitchen areas. While the number appears to be decreasing, a significant presence remains.Previous: Significant number of phorid flies observed in the front service area. These pests are attracted to moist, decaying organic matter and can spread bacteria and pathogens from unsanitary areas to food and food preparation surfaces, creating a potential health risk for foodborne illness. The advised next steps are to identify and eliminate sources of moisture and organic decay, thoroughly clean and sanitize drains and garbage areas, seal any entry points, and maintain strict sanitation practices, as recommended by the pest control service.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Current: Management advised that the dishwasher drain configuration will be modified to reduce moisture and water exposure to adjacent building materials. This corrective action is intended to prevent further deterioration of surrounding materials and minimize conditions conducive to pest attraction. Management will provide an update once the work has been completed.Previous: No changes to the drain configuration were observed since the previous inspection.Previous: An improper drain cover has been installed over the floor drain in the food preparation area. A vertical waste pipe empties into this drain and partly covers the floor drain grate, and it does not clearly provide a proper air gap. The drain shows visible staining, residue, and corrosion, which suggests ongoing leaks and inadequate cleaning and creates a potential area for bacteria and other contamination to develop. This setup is not an acceptable or sanitary way to handle wastewater in a food premises and must be corrected.This issue must be corrected by having a qualified plumber install a code‑compliant waste receptor and floor drain arrangement that provides an adequate air gap/backflow protection, does not obstruct the floor drain, and can be effectively cleaned and maintained to prevent contamination risks in the food preparation area.Previous: Significant moisture accumulation was observed in the dishwashing area, associated with an incomplete floor drain connection due to a missing trapped and vented waste receptor to allow wastewater to discharge properly. Please ensure the drain line is repaired to allow for proper functioning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Current: Management advised that modifications to the dishwasher drain will be completed to prevent moisture accumulation within the food preparation area. This corrective action is intended to minimize conditions that may contribute to pest attraction and ensure the area can be maintained in a clean and sanitary condition suitable for food preparation.Previous: No changes to the commercial dishwasher waste-line and floor-drain configuration were observed at the time of reinspection. The rigid PVC discharge pipe remains positioned at the floor-drain opening, with multiple elbows and no clearly defined air gap. The installation continues to obstruct the floor-drain grate and may impede proper drainage and cleaning of the surrounding floor area. Rust staining and residue remain visible around the drain flange.Previous: The commercial dishwasher waste line is currently discharging into a floor drain using a rigid PVC pipe with multiple elbows terminating at the drain opening. The outlet of the pipe appears to be effectively within or immediately above the drain, obstructing the drain grate and compromising the ability to adequately drain and clean the floor area. There is visible rust staining and residue around the drain flange, suggesting past leakage and poor maintenance of the drain assembly. This configuration does not provide a clearly defined air gap and may not comply with the National Plumbing Code of Canada and Alberta plumbing guidance on indirect connections and floor sink use for dishwashing equipment. As installed, the drain arrangement presents a potential backflow and contamination risk, interferes with proper floor drainage and sanitation, and should be evaluated and corrected by a certified plumber to conform with applicable plumbing and food premises requirements.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Current: Phorid fly activity has decreased significantly since the previous inspection. A small number of phorid flies were observed in the front service area, primarily in the vicinity of the overhead menu screens.Previous: Phorid flies remain present, and multiple areas continue to exhibit moisture and debris accumulation.Previous: A phorid fly infestation was identified, likely attributable to the presence of excess moisture, organic debris, and overall sanitation deficiencies throughout the facility. These findings are supported by the most recent pest control report dated June 19, 2026, and onsite inspection conducted on June 25.Please ensure that all debris and standing water are routinely removed and that sanitation practices are maintained to eliminate conditions conducive to phorid fly breeding.
  3. Risk Management Inspection

    6 infractions

    • 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?
      • Current: Phorid flies were observed in the front service area and in the kitchen preparation and cook areas at the time of inspection. The continued presence of phorid flies indicates that conditions conducive to pest harbourage and/or breeding may remain within the premises. Potential sources may include accumulated food debris, organic matter within or beneath equipment, soiled floor drains or drain lines, plumbing leaks, standing water, refuse accumulation, or inaccessible areas not adequately cleaned.Please ensure a thorough assessment to identify and eliminate the source(s) of the infestation; clean and sanitize affected areas, including floor drains, drain covers, floors, walls, equipment undersides, and adjacent hard-to-reach areas; maintain premises free of food debris and standing water; and ensure doors, openings, and service penetrations are effectively sealed or otherwise protected against pest entry.Previous: Phorid flies continue to be present in both the front service and kitchen areas. While the number appears to be decreasing, a significant presence remains.Previous: Significant number of phorid flies observed in the front service area. These pests are attracted to moist, decaying organic matter and can spread bacteria and pathogens from unsanitary areas to food and food preparation surfaces, creating a potential health risk for foodborne illness. The advised next steps are to identify and eliminate sources of moisture and organic decay, thoroughly clean and sanitize drains and garbage areas, seal any entry points, and maintain strict sanitation practices, as recommended by the pest control service.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Current: No changes to the drain configuration were observed since the previous inspection.Previous: An improper drain cover has been installed over the floor drain in the food preparation area. A vertical waste pipe empties into this drain and partly covers the floor drain grate, and it does not clearly provide a proper air gap. The drain shows visible staining, residue, and corrosion, which suggests ongoing leaks and inadequate cleaning and creates a potential area for bacteria and other contamination to develop. This setup is not an acceptable or sanitary way to handle wastewater in a food premises and must be corrected.This issue must be corrected by having a qualified plumber install a code‑compliant waste receptor and floor drain arrangement that provides an adequate air gap/backflow protection, does not obstruct the floor drain, and can be effectively cleaned and maintained to prevent contamination risks in the food preparation area.Previous: Significant moisture accumulation was observed in the dishwashing area, associated with an incomplete floor drain connection due to a missing trapped and vented waste receptor to allow wastewater to discharge properly. Please ensure the drain line is repaired to allow for proper functioning.Previous: At the time of inspection, there appeared to be a potential blockage in the drain line connected to the high-temperature dishwasher, as pooling water was observed around the floor drain. As a result, the high-temperature dishwasher is currently not in use. A contractor has been contacted, and the facility is awaiting repairs. In the meantime, the facility will be using the three-compartment sink, following the three-sink method.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Current: No changes to the commercial dishwasher waste-line and floor-drain configuration were observed at the time of reinspection. The rigid PVC discharge pipe remains positioned at the floor-drain opening, with multiple elbows and no clearly defined air gap. The installation continues to obstruct the floor-drain grate and may impede proper drainage and cleaning of the surrounding floor area. Rust staining and residue remain visible around the drain flange.The previously identified concerns regarding potential backflow/contamination risk, inadequate drainage, and non-compliance with applicable plumbing and food-premises requirements remain outstanding. The operator is required to have the installation assessed and corrected by a qualified/certified plumber.Previous: The commercial dishwasher waste line is currently discharging into a floor drain using a rigid PVC pipe with multiple elbows terminating at the drain opening. The outlet of the pipe appears to be effectively within or immediately above the drain, obstructing the drain grate and compromising the ability to adequately drain and clean the floor area. There is visible rust staining and residue around the drain flange, suggesting past leakage and poor maintenance of the drain assembly. This configuration does not provide a clearly defined air gap and may not comply with the National Plumbing Code of Canada and Alberta plumbing guidance on indirect connections and floor sink use for dishwashing equipment. As installed, the drain arrangement presents a potential backflow and contamination risk, interferes with proper floor drainage and sanitation, and should be evaluated and corrected by a certified plumber to conform with applicable plumbing and food premises requirements.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Current: Phorid flies remain present, and multiple areas continue to exhibit moisture and debris accumulation.Previous: A phorid fly infestation was identified, likely attributable to the presence of excess moisture, organic debris, and overall sanitation deficiencies throughout the facility. These findings are supported by the most recent pest control report dated June 19, 2026, and onsite inspection conducted on June 25.Please ensure that all debris and standing water are routinely removed and that sanitation practices are maintained to eliminate conditions conducive to phorid fly breeding.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Current: Wetness and moisture were again observed at the floor-to-cabinet junction at the front service counter during the follow-up inspection. Although the frequency of moisture accumulation had reportedly decreased, the area was not maintained in a consistently dry and sanitary condition.The source of the moisture must be identified and corrected. The operator must ensure the affected floor-to-cabinet junction is routinely cleaned, dried, and maintained free of liquid accumulation to prevent unsanitary conditions, pest attraction, and deterioration of building materials.Previous: Moisture along the junction where the front service counter meets the floor has decreased in frequency compared to previous observations but remains present. An accumulation of liquids and minor staining are still visible at this floor junction, indicating that water and/or other liquids continue to accumulate in this area at times and are not consistently cleaned or allowed to fully dry. While conditions show some improvement from the earlier report, ongoing monitoring and further corrective measures are recommended to ensure the junction remains dry and sanitary during routine operations.Previous: Moisture was observed along the junction where the front service counter meets the floor, with visible wetness and staining indicating that water or other liquids are regularly accumulating and not being adequately cleaned or allowed to dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Current: At the time of reinspection, no confirmation or documentation was available to demonstrate that the floor drains had been flushed, treated, or otherwise adequately cleaned since the previous inspection. Residue and buildup within the drains remain a concern, particularly given the continued presence of phorid flies within the facility.The operator must ensure that all impacted floor drains are thoroughly flushed and cleaned/treated as needed to remove accumulated organic material and eliminate potential phorid fly breeding sources. Maintain records of completed cleaning, drain treatment, and pest-control measures.Previous: Further cleaning of the impacted drains is necessary. Residues and build up are still present. Previous: It was observed that drainage receptors (e.g., preparation area, ice machine, and floor sink) contained debris, residue, and standing moisture. These components must be opened and thoroughly cleaned through scrubbing and flushing to remove all accumulated material and restore sanitary, free-flowing conditions.
  4. Risk Management Inspection

    6 infractions

    • 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?
      • Current: Phorid flies continue to be present in both the front service and kitchen areas. While the number appears to be decreasing, a significant presence remains.Previous: Significant number of phorid flies observed in the front service area. These pests are attracted to moist, decaying organic matter and can spread bacteria and pathogens from unsanitary areas to food and food preparation surfaces, creating a potential health risk for foodborne illness. The advised next steps are to identify and eliminate sources of moisture and organic decay, thoroughly clean and sanitize drains and garbage areas, seal any entry points, and maintain strict sanitation practices, as recommended by the pest control service.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Previous: An improper drain cover has been installed over the floor drain in the food preparation area. A vertical waste pipe empties into this drain and partly covers the floor drain grate, and it does not clearly provide a proper air gap. The drain shows visible staining, residue, and corrosion, which suggests ongoing leaks and inadequate cleaning and creates a potential area for bacteria and other contamination to develop. This setup is not an acceptable or sanitary way to handle wastewater in a food premises and must be corrected.This issue must be corrected by having a qualified plumber install a code‑compliant waste receptor and floor drain arrangement that provides an adequate air gap/backflow protection, does not obstruct the floor drain, and can be effectively cleaned and maintained to prevent contamination risks in the food preparation area.Previous: Significant moisture accumulation was observed in the dishwashing area, associated with an incomplete floor drain connection due to a missing trapped and vented waste receptor to allow wastewater to discharge properly. Please ensure the drain line is repaired to allow for proper functioning.Previous: At the time of inspection, there appeared to be a potential blockage in the drain line connected to the high-temperature dishwasher, as pooling water was observed around the floor drain. As a result, the high-temperature dishwasher is currently not in use. A contractor has been contacted, and the facility is awaiting repairs. In the meantime, the facility will be using the three-compartment sink, following the three-sink method.
    • 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 commercial dishwasher waste line is currently discharging into a floor drain using a rigid PVC pipe with multiple elbows terminating at the drain opening. The outlet of the pipe appears to be effectively within or immediately above the drain, obstructing the drain grate and compromising the ability to adequately drain and clean the floor area. There is visible rust staining and residue around the drain flange, suggesting past leakage and poor maintenance of the drain assembly. This configuration does not provide a clearly defined air gap and may not comply with the National Plumbing Code of Canada and Alberta plumbing guidance on indirect connections and floor sink use for dishwashing equipment. As installed, the drain arrangement presents a potential backflow and contamination risk, interferes with proper floor drainage and sanitation, and should be evaluated and corrected by a certified plumber to conform with applicable plumbing and food premises requirements.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Current: Phorid flies remain present, and multiple areas continue to exhibit significant moisture and debris accumulation.Previous: A phorid fly infestation was identified, likely attributable to the presence of excess moisture, organic debris, and overall sanitation deficiencies throughout the facility. These findings are supported by the most recent pest control report dated June 19, 2026, and onsite inspection conducted on June 25.Please ensure that all debris and standing water are routinely removed and that sanitation practices are maintained to eliminate conditions conducive to phorid fly breeding.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Current: Moisture along the junction where the front service counter meets the floor has decreased in frequency compared to previous observations but remains present. An accumulation of liquids and minor staining are still visible at this floor junction, indicating that water and/or other liquids continue to accumulate in this area at times and are not consistently cleaned or allowed to fully dry. While conditions show some improvement from the earlier report, ongoing monitoring and further corrective measures are recommended to ensure the junction remains dry and sanitary during routine operations.Previous: Moisture was observed along the junction where the front service counter meets the floor, with visible wetness and staining indicating that water or other liquids are regularly accumulating and not being adequately cleaned or allowed to dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Current: Further cleaning of the impacted drains is necessary. Residues and build up are still present. Previous: It was observed that drainage receptors (e.g., preparation area, ice machine, and floor sink) contained debris, residue, and standing moisture. These components must be opened and thoroughly cleaned through scrubbing and flushing to remove all accumulated material and restore sanitary, free-flowing conditions.
  5. Demand Inspection

    5 infractions

    • 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?
      • - Significant number of phorid flies observed in the front service area. These pests are attracted to moist, decaying organic matter and can spread bacteria and pathogens from unsanitary areas to food and food preparation surfaces, creating a potential health risk for foodborne illness. The advised next steps are to identify and eliminate sources of moisture and organic decay, thoroughly clean and sanitize drains and garbage areas, seal any entry points, and maintain strict sanitation practices, as recommended by the pest control service.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Current: An improper drain cover has been installed over the floor drain in the food preparation area. A vertical waste pipe empties into this drain and partly covers the floor drain grate, and it does not clearly provide a proper air gap. The drain shows visible staining, residue, and corrosion, which suggests ongoing leaks and inadequate cleaning and creates a potential area for bacteria and other contamination to develop. This setup is not an acceptable or sanitary way to handle wastewater in a food premises and must be corrected.This issue must be corrected by having a qualified plumber install a code‑compliant waste receptor and floor drain arrangement that provides an adequate air gap/backflow protection, does not obstruct the floor drain, and can be effectively cleaned and maintained to prevent contamination risks in the food preparation area.Previous: Significant moisture accumulation was observed in the dishwashing area, associated with an incomplete floor drain connection due to a missing trapped and vented waste receptor to allow wastewater to discharge properly. Please ensure the drain line is repaired to allow for proper functioning. Previous: At the time of inspection, there appeared to be a potential blockage in the drain line connected to the high-temperature dishwasher, as pooling water was observed around the floor drain. As a result, the high-temperature dishwasher is currently not in use. A contractor has been contacted, and the facility is awaiting repairs. In the meantime, the facility will be using the three-compartment sink, following the three-sink method.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Moisture was observed along the junction where the front service counter meets the floor, with visible wetness and staining indicating that water or other liquids are regularly accumulating and not being adequately cleaned or allowed to dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - It was observed that drainage receptors (e.g., preparation area, ice machine, and floor sink) contained debris, residue, and standing moisture. These components must be opened and thoroughly cleaned through scrubbing and flushing to remove all accumulated material and restore sanitary, free-flowing conditions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Current: Phorid flies remain present, and multiple areas continue to exhibit significant moisture and debris accumulation.Previous: A phorid fly infestation was identified, likely attributable to the presence of excess moisture, organic debris, and overall sanitation deficiencies throughout the facility. These findings are supported by the most recent pest control report dated June 19, 2026, and onsite inspection conducted on June 25.Please ensure that all debris and standing water are routinely removed and that sanitation practices are maintained to eliminate conditions conducive to phorid fly breeding.
  6. Demand Inspection

    3 infractions

    • 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?
      • - Significant number of phorid flies observed in the front service area. These pests are attracted to moist, decaying organic matter and can spread bacteria and pathogens from unsanitary areas to food and food preparation surfaces, creating a potential health risk for foodborne illness. The advised next steps are to identify and eliminate sources of moisture and organic decay, thoroughly clean and sanitize drains and garbage areas, seal any entry points, and maintain strict sanitation practices, as recommended by the pest control service.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Current: Significant moisture accumulation was observed in the dishwashing area, associated with an incomplete floor drain connection due to a missing trapped and vented waste receptor to allow wastewater to discharge properly. Please ensure the drain line is repaired to allow for proper functioning. Previous: At the time of inspection, there appeared to be a potential blockage in the drain line connected to the high-temperature dishwasher, as pooling water was observed around the floor drain. As a result, the high-temperature dishwasher is currently not in use. A contractor has been contacted, and the facility is awaiting repairs. In the meantime, the facility will be using the three-compartment sink, following the three-sink method.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - A phorid fly infestation was identified, likely attributable to the presence of excess moisture, organic debris, and overall sanitation deficiencies throughout the facility. These findings are supported by the most recent pest control report dated June 19, 2026. Please ensure that all debris and standing water are routinely removed and that sanitation practices are maintained to eliminate conditions conducive to phorid fly breeding.
  7. 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?
      • - At the time of inspection, there appeared to be a potential blockage in the drain line connected to the high-temperature dishwasher, as pooling water was observed around the floor drain. As a result, the high-temperature dishwasher is currently not in use. A contractor has been contacted, and the facility is awaiting repairs. In the meantime, the facility will be using the three-compartment sink, following the three-sink method.
  8. Risk Management Inspection

    2 infractions

    • 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?
      • Near the employee washroom, there was a hole in the floor-wall joint that could allow for the entry of pests.Corrective action: The hole in the floor-wall joint must be repaired for vermin proofing of the facility. Please ensure that the materials used for the repair maintain the wall and floor in a smooth, durable, and easily cleanable condition.*Orkin has set a trap nearby and placed steel wool in the hole as a temporary measure. Supplies have arrived for the repair but it has not been completed yet.
    • 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. Flooring near the back receiving door was in disrepair.2. The backsplash near the handwashing sink in the food preparation area was in disrepair.Corrective action: The broken flooring and backsplash tiles need to be replaced to render the surfaces as smooth, durable, easily cleanable, and impervious to moisture. Otherwise, these areas cannot be cleaned and sanitized effectively which could lead to the growth of pathogens.*Supplies have arrived for the repairs but they have not been completed yet.
  9. Risk Management Inspection

    4 infractions

    • 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?
      • Near the employee washroom, there was a hole in the floor-wall joint that could allow for the entry of pests.Corrective action: The hole in the floor-wall joint must be repaired for vermin proofing of the facility. Please ensure that the materials used for the repair maintain the wall and floor in a smooth, durable, and easily cleanable condition.
    • 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. Flooring near the back receiving door was in disrepair.2. The backsplash near the handwashing sink in the food preparation area was in disrepair.Corrective action: The broken flooring and backsplash tiles need to be replaced to render the surfaces as smooth, durable, easily cleanable, and impervious to moisture. Otherwise, these areas cannot be cleaned and sanitized effectively which could lead to the growth of pathogens.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature dishwasher is still non-operational, but the general manager indicated that they plan to lease a new dishwasher. In the meantime, the 3-compartment sink method is acceptable so long as your largest piece of equipment can be fully immersed in sanitizer solution while in the third compartment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The under cooler with the damaged latch was moved from the front servery to the back kitchen area. This cooler cannot be kept in any food preparation area so long as it is damaged because of risks to temperature control and food safety. Corrective action: The damaged latch on the cooler must be repaired or replaced so that the door can be securely closed. If you are not planning to fix this cooler, it must be removed entirely from the food preparation areas.
  10. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dec 9, 2025: Quats sanitizer in the 3-compartment sink measured between 300 to 400 ppm. Nov 18, 2025: Quats sanitizer in the 3-compartment sink registered at 400 ppm with a surface water temperature of 19 degrees Celsius. This concentration is considered too strong and may leave chemical residues on dishes and utensils.Corrective action: A quats sanitizer solution of 200 ppm is considered satisfactory. Please have your automatic sanitizer dispenser serviced to ensure that it is functioning properly. Additionally, please confirm you are achieving an appropriate water temperature for your sanitizer according to the manufacturer's instructions for use.
    • 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?
      • Near the employee washroom, there was a hole in the floor-wall joint that could allow for the entry of pests.Corrective action: The hole in the floor-wall joint must be repaired for vermin proofing of the facility. Please ensure that the materials used for the repair maintain the wall and floor in a smooth, durable, and easily cleanable condition.
    • 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. Flooring near the back receiving door was in disrepair.2. The backsplash near the handwashing sink in the food preparation area was in disrepair.Corrective action: The broken flooring and backsplash tiles need to be replaced to render the surfaces as smooth, durable, easily cleanable, and impervious to moisture. Otherwise, these areas cannot be cleaned and sanitized effectively which could lead to the growth of pathogens.3. A strong, foul odour was emanating from the grease trap below the 3-compartment sink. Upon applying pressure to the lid, there was pooling and leakage of liquid from the trap.Corrective action: The grease trap requires servicing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high temperature dishwasher is still non-operational, but the general manager indicated that they plan to lease a new dishwasher. In the meantime, the 3-compartment sink method is acceptable so long as your largest piece of equipment can be fully immersed in sanitizer solution while in the third compartment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The under cooler with the damaged latch was moved from the front servery to the back kitchen area. This cooler cannot be kept in any food preparation area so long as it is damaged because of risks to temperature control and food safety. Corrective action: The damaged latch on the cooler must be repaired or replaced so that the door can be securely closed. If you are not planning to fix this cooler, it must be removed entirely from the food preparation areas.
  11. Monitoring Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shredded chicken in the hot holding machine measured at approximately 47 degrees Celsius with an infrared thermometer. The chicken was discarded by the supervisor upon request. Hot held foods must be maintained at or above 60 degrees Celsius to inhibit the growth of pathogens.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Quats sanitizer in the 3-compartment sink registered at 400 ppm with a surface water temperature of 19 degrees Celsius. This concentration is considered too strong and may leave chemical residues on dishes and utensils.Corrective action: A quats sanitizer solution of 200 ppm is considered satisfactory. Please have your automatic sanitizer dispenser serviced to ensure that it is functioning properly. Additionally, please confirm you are achieving an appropriate water temperature for your sanitizer according to the manufacturer's instructions for use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • In the food preparation area, the wall-mounted soap dispenser was not dispensing soap. This was rectified when staff repositioned the bag of soap in the dispenser. Going forward, please ensure that all soap dispensers are functional to facilitate employee handwashing.
    • 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?
      • Near the employee washroom, there was a hole in the floor-wall joint that could allow for the entry of pests.Corrective action: The hole in the floor-wall joint must be repaired for vermin proofing of the facility. Please ensure that the materials used for the repair maintain the wall and floor in a smooth, durable, and easily cleanable condition.
    • 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. Flooring near the back receiving door was in disrepair.2. The backsplash near the handwashing sink in the food preparation area was in disrepair.Corrective action: The broken flooring and backsplash tiles need to be replaced to render the surfaces as smooth, durable, easily cleanable, and impervious to moisture. Otherwise, these areas cannot be cleaned and sanitized effectively which could lead to the growth of pathogens.3. A strong, foul odour was emanating from the grease trap below the 3-compartment sink. Upon applying pressure to the lid, there was pooling and leakage of liquid from the trap.Corrective action: The grease trap requires servicing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • November 18, 2025: The high temperature dishwasher is still non-operational, but the general manager indicated that they plan to lease a new dishwasher. In the meantime, the 3-compartment sink method is acceptable so long as your largest piece of equipment can be fully immersed in sanitizer solution while in the third compartment.September 18, 2025: The high temperature dishwasher is currently not in operation. The facility is currently utilizing the three-compartment sink method. June 24, 2025: High temperature dishwasher leaking water onto the floor. This condition presents both a sanitation concern and a slipping / tripping hazard. Ensure to repair the leak promptly to eliminate these hazards, and provide photographic evidence.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • November 18, 2025: The latch on the under cooler in the front service area still has not been repaired or replaced. This latch must be repaired or replaced to ensure that the cooler is consistently maintaining an adequate temperature of 4 degrees Celsius or cooler in the interest of food safety.September 18, 2025: The under cooler in at the front service area remains unrepaired. Please ensure the under cooler is repaired to prevent fluctuations in cooler temperature.June 24, 2025: The small cooler located at the entrance is not properly latching. A faulty door latch may prevent the cooler from maintaining the required temperature, potentially leading to unsafe food storage conditions. Repair or replace the latch to ensure the cooler maintains a secure seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dirt and debris on the floor behind the movable racks in the dry storage area. This might serve as an attractant for pests, especially considering its proximity to the back receiving door.Corrective action: Floors in the dry storage area must be cleaned as part of your routine general sanitation procedures.
  12. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Current: The high temperature dishwasher is currently not in operation. The facility is currently utilizing the three-compartment sink method. Previous: High temperature dishwasher leaking water onto the floor.This condition presents both a sanitation concern and a slipping / tripping hazard.Ensure to repair the leak promptly to eliminate these hazards, and provide photographic evidence.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Current: The under cooler in at the front service area remains unrepaired. Please ensure the under cooler is repaired to prevent fluctuations in cooler temperature.Previous: The small cooler located at the entrance is not properly latching.A faulty door latch may prevent the cooler from maintaining the required temperature, potentially leading to unsafe food storage conditions.Repair or replace the latch to ensure the cooler maintains a secure seal.
  13. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High temperature dishwasher leaking water onto the floor.This condition presents both a sanitation concern and a slipping / tripping hazard.Ensure to repair the leak promptly to eliminate these hazards, and provide photographic evidence.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The small cooler located at the entrance is not properly latching.A faulty door latch may prevent the cooler from maintaining the required temperature, potentially leading to unsafe food storage conditions.Repair or replace the latch to ensure the cooler maintains a secure seal.
  14. Monitoring Inspection

    0 infractions

  15. Monitoring Inspection

    0 infractions

  16. Risk Management Inspection

    0 infractions

  17. 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)?
      • Dec 20: Operator noted that they continue to use manual sanitizing process as the technician for the dishwasher will be arriving on Dec 21 with a replacement part.Please notify me when the dishwasher has been repaired and reaches at least 71C at plate level.Previously:The high temperature dishwasher was measured with a probe thermometer at 152F (66C). The rinse temperature gauge did not move at all during multiple cycles. The plate-level temperature after the rinse cycle should be 160F (71C).Please make the necessary setting adjustments or repairs to ensure that the dishwasher can sanitize dishes effectively.In the meantime, staff were directed to use one of the compartments of the 3-comp sink to sanitize with quats after washing. Please continue this practice until the dishwasher reliably reaches the proper temperature for sanitizing.
  18. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The counter-cooler at the front end was measured with infrared and probe thermometers at 5-6C. Food handlers store milk and milk alternatives in this cooler and open it frequently.Please reduce the set temperature to accommodate for the frequent opening of the cooler to ensure that the cooler remains below 4C.Other:Temperatures were otherwise satisfactory - coolers below 4C, freezer below -18C, hot holding above 60C, and thawing in the cooler.
    • 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 was measured with a probe thermometer at 152F (66C). The rinse temperature gauge did not move at all during multiple cycles. The plate-level temperature after the rinse cycle should be 160F (71C).Please make the necessary setting adjustments or repairs to ensure that the dishwasher can sanitize dishes effectively.In the meantime, staff were directed to use one of the compartments of the 3-comp sink to sanitize with quats after washing. Please continue this practice until the dishwasher reliably reaches the proper temperature for sanitizing.
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