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Tim Hortons 6472

205 - 975 St. Albert Trail St. Albert AB T8N 4K6 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 6472 has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on December 19, 2025, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 April 1, 2025. 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 once on April 1, 2025. 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?

  • 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 3 times across 3 separate inspections, most recently on December 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on December 17, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal food items were noted to be stored with and on top of commercial food items.Staff food items were removed during the inspection. Please do not store staff food items with commercial food items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that one of the food handlers was not washing hands and were unaware of glove policy. Importance of hand washing was discussed and guidelines for glove policy were discussed with the operator during the inspection. Please ensure to wash hands between tasks, before putting gloves on and after taking them off.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • It was noted that the facility was storing cracked eggs used for scrambled eggs in the cooler maintained at 6.8 degrees C. This cooler is designated to store shelled eggs only. Please either decrease the temperature of the cooler and ensure it is maintained below 4 degrees C, or do not store cracked eggs in this cooler.
    • 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?
      • Pest control records for February and March were not observed at the time of inspection. Please ensure that pest control records are being maintained monthly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required throughout the facility.Please clean the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were unaware of glove policy. Glove policy was discussed with the operator during the inspection. Please ensure to wash hands before putting gloves on and after taking the off and between glove changes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required inside all cabinets. Please clean the indicated areas.
  7. Monitoring Inspection

    0 infractions

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