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Tim Hortons 6540

140 - 8835 Macleod Trail SW Calgary AB T2H 0M2 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 6540 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on July 24, 2026, found no infractions.

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

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 3 times across 2 separate inspections, most recently on May 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on July 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

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. Risk Management Inspection

    0 infractions

  2. 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)?
      • "Outstanding"Commercial dishwasher was not in good working order (not being used currently). Please get the repair asap.
  3. Monitoring 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)?
      • Commercial dishwasher was not in good working order (not being used currently). Please get the repair asap.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one milk cooler located in front prep area was 9.8 C and internal temperature of milk stored in this cooler was 10.3C, cream was at 8.4C(Repeat violation from previous inspection)Requirement:Ensure that milk and cream are stored at 4C or less. Adjust the temperature of the cooler.Milk was discarded.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one milk cooler located in front prep area was 10 C and internal temperature of milk stored in this cooler was 10.5CRequirement:Ensure that milk is stored at 4C or less. Adjust the temperature of the cooler.Milk was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One side of Warmer was turned off and internal temperature of hashbrowns stored in it was 47C and sausage patties were between 51 C- 52C.Requirement:Ensure that perishable foods under hot holding are stored at 60 C and higher.Sausages patties were reheated before storing back in the warmer.Hash browns were discarded.Warmer was turned on during inspection.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

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