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Tim Hortons 5285

2000 - 2045 Symons Valley Parkway NW Calgary AB T3P 0Y2 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 5285 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 19, 2024. The most recent inspection, on October 14, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on October 14, 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 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 once on November 19, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on October 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on October 14, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked rice was left in the microwave and measured at 47.8°C.Food discarded.2. Cooked eggs held at the hot holding unit measured 55°C to 56.7°C.Food discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing sink at the order counter was obstructed with a yellow caution sign and sanitizer bucket.The items were promptly removed to ensure the handwashing sink is accessible.Ensure handwashing sinks are accessible at all times.2. There was no paper towel available at the handwashing sink at teal 3.Additional paper towels were available, and the paper towel dispenser was promptly restocked.Ensure handwashing sinks are equipped with handwashing supplies at all times.
    • 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 fly activity was observed throughout the facility.Contact your pest control provider and conduct a deep cleaning of the entire facility
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were observed on the preparation cooler cutting boards.Resurface or replace as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations:1. Coffee powder was observed on the floor by the green compost bin.2. Green compost bin was stored inside the back kitchen area.3. Debris buildup was observed on the wall by the green compost bin.4. Debris buildup was observed along the wall edges in the facility.5. Debris buildup was observed underneath the ice machine.6. Debris buildup was noted underneath the dishwasher.7. Debrius buildup was observed at the top edges of the dishwasher.8. Debris buildup was observed on the walls in the facility.9. Debris buildup was observed inside the microwave.10. Coffee spill was observed on the sides of the counters at the front service area.11. Debris buildup was noted in hard to reach areas.Deep clean the entire facility.Recurring violations cited on May 1, 2025:1. Debris build-up was noted along the walls in the kitchen.2. Debris build-up was noted along the walls around the racks in the back kitchen.3. Debris build-up was noted behind the ice machine and hard to reach areas in the facility.Thoroughly clean the indicate areas,Previous violation:Observed food debris collecting on floor edges in food handling area and dried stain marks on panel below sink stations. ACTION- clean floor areas more frequently to prevent spills and debris collecting. Ensure the panel below the sinks are cleaned daily **Inspection on November 19, 2024,1) Ice Capp liquid spill was observed under the racks in the walk-in cooler.2) Dirt and debris observed behind the ice machine.-Please clean the areas mentioned in 1) and 2).
  2. Demand 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?
      • Gap was noted below the back exit door.Replace the weatherstripping to seal the gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations cited on May 1, 2025:1. Debris build-up was noted along the walls in the kitchen.2. Debris build-up was noted along the walls around the racks in the back kitchen.3. Debris build-up was noted behind the ice machine and hard to reach areas in the facility.Thoroughly clean the indicate areas,Previous violation:Observed food debris collecting on floor edges in food handling area and dried stain marks on panel below sink stations. ACTION- clean floor areas more frequently to prevent spills and debris collecting. Ensure the panel below the sinks are cleaned daily **Inspection on November 19, 2024,1) Ice Capp liquid spill was observed under the racks in the walk-in cooler.2) Dirt and debris observed behind the ice machine.-Please clean the areas mentioned in 1) and 2).
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One of the Quat sanitizing buckets at the front was measured at 100 ppm.A new solution was prepared by the operator and on testing, it was measured at 200 ppm.-Ensure that the Quat sanitizer is always measured at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)In one of the milk and cream dispenser, The milk on one side was measured at 7 C while on the other side the cream was measured at 8 C. -The facility thermometer was showing 36 degrees F but when the inspector placed the thermometer to check the internal temperature, the temperature was measured around 8 C. According to the staff, that milk and cream dispenser was not frequently used but was only used when it was busy.The operator removed the milk and cream from the dispenser.-Ensure that the milk and cream are maintained at 4C or less and please keep on monitoring the temperature.
    • 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 displayed at the back.The operator placed the food permit at the front to display.-Ensure that the food permit is displayed in a conspicuous place where it is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed food debris collecting on floor edges in food handling area and dried stain marks on panel below sink stations. ACTION- clean floor areas more frequently to prevent spills and debris collecting. Ensure the panel below the sinks are cleaned daily **Inspection on November 19, 2024,1) Ice Capp liquid spill was observed under the racks in the walk-in cooler.2) Dirt and debris observed behind the ice machine.-Please clean the areas mentioned in 1) and 2).

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