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Tim Hortons

6428 Bowness Road NW Calgary AB T3B 0E7 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on August 9, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on November 18, 2024. 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 9 times across 5 separate inspections, most recently on January 13, 2025. 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?

  • 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 4 times across 4 separate inspections, most recently on November 18, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 once on November 18, 2024. 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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Demand 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?
      • Front handwash sink waste pipe was leaking. A bucket was placed underneath to catch the wastewater. Fix the leak.
  5. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Complaint: Handling cash with gloved hands and did not removed gloves before handling food. Served their food with her handling multiple different things without changing her gloves.Improper glove use observed during inspection. Food debris build-up on prep cooler and cupboard door handles. Staff were not changing gloves often enough to prevent the build-up.Review with all staff on proper glove use. Remove gloves after each task and wash hands and put new gloves on before another task.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Chicken in the hot holding unit was measured at 50.1 degrees C and other perishable foods were measured above 60 degrees C. Improper reheating of the chicken was observed. (CDI).Reheat all foods to 74 degrees C before serving or hot holding. 2) Bag of shredded cheese was placed on top of the prep cooler inserts. No cold air to store the cheese at 4 degrees C or below. Cheese was measured at 9.3 degrees C. 3) Pre-portioned shredded cheese in black containers were measured at 9.1 degrees C on the top layer.Discarded the cheese. 2 to 3) Store cold perishable food at 4 degrees C or below.
    • 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) Tea station cupboard door handle broke off, only a screw on the door. Repair cupboard door handle.2) Broken light above the donut station. Repair the light. 3) Back prep area handwash sink was leaking. Repair the tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Oven was leaking onto the floor, dried sauce build-up on the floor. Repair the oven.2) Dust build-up on the toaster canopy.Clean the canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the baseboards and floor's hard to reach areas. Clean these areas.
  6. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff with long fingernails, handles foods. No nail brush available to properly wash hands and nails. Provide a nail brush and ensure staff wears gloves before handling food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing baseboard and loose wall corner guard along the wall by the back prep area handwash sink.Fix the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the baseboards and floor's hard to reach areas. Clean these areas.
  7. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff with long fingernails, handles foods. No nail brush available to properly wash hands and nails. Provide a nail brush and ensure staff wears gloves before handling food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing baseboard and loose wall corner guard along the wall by the back prep area handwash sink.Fix the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the baseboards and floor's hard to reach areas. Clean these areas.
  8. Demand Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff with long fingernails, handles foods. No nail brush available to properly wash hands and nails. Provide a nail brush and ensure staff wears gloves before handling food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing baseboard and loose wall corner guard along the wall by the back prep area handwash sink.Fix the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the baseboards and floor's hard to reach areas. Clean these areas.

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