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Tim Hortons 5224

130 - 640 5 Avenue SW Calgary AB T2P 3G4 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 5224 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on September 23, 2026, recorded 4 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on September 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on September 23, 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 once on January 24, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 6 times across 4 separate inspections, most recently on September 23, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on August 6, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

8 inspections

  1. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • OUTSTANDING on 9/23/2026The walk-in freezer ambient temperature was measured at −7°C, which is above the required temperature of −18°C or lower for frozen food storage. Adjust the walk-in freezer to maintain a temperature of −18°C or below at all times. Regularly monitor and record the freezer temperature to verify that it is operating effectively and maintaining the required temperature, thereby preventing food spoilage.**The freezer was adjusted during the inspection and started running. Please get maintenance to take a look at the freezer if the issue persist.
    • 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?
      • OUTSTANDING on 9/23/20261. Dead mouse were observed on monitoring glue boards on the outside back room storage area and the inside back entrance door. Please work with the contracted professional pest company to abate the rodent issue. Staff indicated increase frequency by the last service was on Aug 31.2. The rear exterior door has a visible gap, and the door weather strip is detaching, creating a potential entry point for rodents and other pests.Please replace weather strips
    • 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. Holes observed on the wall under the handwash sink at the front counter and a wood cutout under the front register. Ensure these are repaired to prevent pest from using them as nests.**Please repair the walls2. The flooring at the entrance to the front area is lifting and uneven. Please repair the floors as they could be a tripping hazard and used by pest for nestingPlease repair the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and dirt accumulation observed under the 3-compartment sink, around the grease trap.**Please clean.
  2. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in freezer ambient temperature was measured at −7°C, which is above the required temperature of −18°C or lower for frozen food storage. Adjust the walk-in freezer to maintain a temperature of −18°C or below at all times. Regularly monitor and record the freezer temperature to verify that it is operating effectively and maintaining the required temperature, thereby preventing food spoilage.**The freezer was adjusted during the inspection and started running. Please get maintenance to take a look at the freezer if the issue persist.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken burgers were observed thawing at room temperature. Ensure proper thawing procedures are followed, including under cold running water, in the cooler or using the microwave immediately before cooking. This ensures that the food is evenly thawed.**The meat was placed in the cooler during the inspection
    • 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?
      • 1. Dead mouse were observed on monitoring glue boards on the outside back room storage area and the inside back entrance door. Please work with the contracted professional pest company to abate the rodent issue. Staff indicated increase frequency by the last service was on Aug 31.2. The rear exterior door has a visible gap, and the door weather strip is detaching, creating a potential entry point for rodents and other pests.Please replace weather strips
    • 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. Holes observed on the wall under the handwash sink at the front counter and a wood cutout under the front register. Ensure these are repaired to prevent pest from using them as nests.**Please repair the walls2. The flooring at the entrance to the front area is lifting and uneven. Please repair the floors as they could be a tripping hazard and used by pest for nestingPlease repair the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and dirt accumulation observed under the 3-compartment sink, around the grease trap.**Please clean.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Whole shell eggs were being held at room temperature, but no label was present to indicate the time they were removed from refrigeration and when they were to be discarded. As per the approved Time as a Public Health Control application: "The stainless-steel insert holding the shell eggs will be labelled to indicate the date and time when the product was removed from refrigeration and when it must be discarded. The discard date and time will represent 1 hour after the product was removed from refrigeration".Please ensure the approved procedure is followed and the eggs are labeled.The eggs were discarded at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cup lids were being stored directly next to the south-east hand washing sink. Please remove the cup lids and store in a different location or install a splash guard around the hand washing sink to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potato wedges in the hot holding device had an internal temperature of 35-40C. Staff indicated they are discarded every 1.5 hours, but no date/time labels were on the potato wedges indicating when they were made/should be discarded. Food being hot held must be kept at a temperature of 60C or greater to limit pathogen growth. If you wish to hold the wedges at a temp below 60C and discarded after 1.5 hours, then proper documentation and labels indicating discard time must be used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A pink slime was observed in the ice machine. Please thoroughly clean and sanitize the ice bin and ensure this is done frequently to prevent mold and bacteria build-up.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • - The food permit was not posted.*Please ensure that the current permit is posted in a visible location for the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area beneath the front sink and below the front cooler requires cleaning.Please clean the mentioned areas and ensure they are maintained regularly.
  7. Risk Management Inspection

    0 infractions

  8. 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)?
      • The high-temperature dishwasher was tested multiple times with multiple thermometers and the maximum temperature did not exceed 66.7C at the plate level. The dishwasher must be sanitizing at a temperature of at least 71C at the plate level. The dishwasher had a sticker on it stating it was not in use. However, dishes were seen inside the dishwasher at the time of the inspection. Please do not use the dishwasher until it has been repaired and is sanitizing at 71C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light cover was missing in the kitchen above the egg station. Please install a light cover or ensure the light bulbs are made of plastic tubing to prevent contamination in the event of a light bulb break.

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