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Tim Hortons

749 1 Street SE Medicine Hat AB T1A 0B3 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons has been inspected 13 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on October 6, 2026, found no infractions.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 September 1, 2026. 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 3 times across 3 separate inspections, most recently on September 1, 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 2 times across 2 separate inspections, most recently on April 2, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on September 1, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 17, 2024. For example: 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?

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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chilli and chicken noodle soup being hot held are at 54°C; the unit's setting is at "6" with a maximum of 10 ("HI"). An adjustment to 8.5 is promptly made by the operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The tap's spout for the hand sink at the back is positioned too close to the front edge of the sink and too high above the sink making for an awkward, compromised, and messy (spills and splashes every which way and everywhere) hand washing experience. A better and more appropriate tap selection is warranted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The three-compartment sink is very dirty. Please better maintain this area.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • In reference to the ceiling in the men's washroom the following applies:1. The ventilation fan is not working.[2. There are several small faint patches of mould. -- YES - In Compliance3. What appears to be a smoke alarm is missing; only its mounting plate is attached. -- YES - In Compliance4. A small area (~4 square inches) of disrepair is evident. -- YES - In Compliance]The mould has been cleaned/removed, a new "KIDDE 10 Year Smoke Alarm" has been installed, and a repair has been affected.
  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • In reference to the ceiling in the men's washroom the following applies:1. The ventilation fan is not working.2. There are several small faint patches of mould.3. What appears to be a smoke alarm is missing; only its mounting plate is attached. 4. A small area (~4 square inches) of disrepair is evident.
  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 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 businesses food handling permit was not displayed in an area that was easily visible to patrons. Please ensure that a valid food handling permit is displayed in an area that is easily visible to patrons.
  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk in freezer exterior built-in temperature gauge inoperableAction: repair or replace the non-functioning freezer temperature gauge
  13. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Insulated Wrap around the pipes next to walk in freezer door is damaged with exposed yellow insulation2) Freezer exterior built-in temperature gauge next to its door is not workingActions:1) repair the frayed and damaged pipe wrap so the yellow insulation is not exposed2) repair or replace the non-functioning freezer temp gauge

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