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Tim Hortons 7435

B - 25238 Township Road 254A Rocky View County AB T3L 2P9 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 7435 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on February 10, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 February 10, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 June 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on February 10, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on February 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 October 30, 2023. 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was observed handling the till with gloves on and then proceeded to handling food without washing hands and changing gloves. Food handler was educated on handwashing and glove usage. Gloves are not a replacement for handwashing.DO THE FOLLOWING:1. Wet hands with clean, running water.2. Apply soap and lather well.3. Scrub all surfaces of your hands for 20 seconds (palms, backs, fingers, thumbs, nails).4. Rinse under clean, running water.5. Dry with a clean towel or air dry.6. Don a new pair of gloves if using gloves.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips had expired in Jan 2026.DO THE FOLLOWING:1. Obtain new test strips to be able to test the frequency of the sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding violation June 14th, 20251. Accumulation of gloves, donut bags, and debris noted under the food equipment and along the back walls in the donut preparation area.Accumulation of grease and debris noted under all the shelves. **COMPLETE THE FOLLOWING:1. Clean the areas noted above more thoroughly and more frequently.2. Ensure a cleaning schedule is provided
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Chicken in hot holding measured 44*C/111*F. The chicken was placed in hot holding around 15 minutes before, as the label stated 11:12am on the container. Chicken reheated in the oven during the inspection.2. There was no water in the hot holding unit for the chili, and the temperature measured 54*C. Hot water added during the inspection. COMPLETE THE FOLLOWING:1. Ensure foods are heated to 74*C/165*F, and checked with a thermometer before moving to hot holding.2. Ensure hot water is always available in the hot holding unit so temperatures do not drop into the danger zone.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of gloves, donut bags, and debris noted under the food equipment and along the back walls in the donut preparation area.COMPLETE THE FOLLOWING:1. Clean area noted above more thoroughly and more frequently.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Oven mitt with debris stored on donut shelf rack next to donuts. Mitt was cleaned and stored on another rack during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cambro of cold brew stored under dishwashing sink. 2. Fly tape stored above iced cap machine. COMPLETE THE FOLLOWING:1. Do not store food under dishwashing sink. Please find alternate location for storing cold brew to protect it from contamination.2. Store fly tape in area in a location that is separate from the food preparation area.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop was being stored on top of ice in the ice maker.Staff removed scoop. Ensure that scoops are stored separately to prevent contamination of the ice.

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