Tim Hortons
5201 43 Street Rimbey AB T0C 2J0 · Food - General
14 inspections
- 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.
- 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?
- 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.
- 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?
- 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.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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.
- 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?
- 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.
- 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?
- 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. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 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.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?