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Tim Hortons 8366

200 - 1625 210 Avenue SE Calgary AB T2X 4K8 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 8366 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on October 6, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests 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.

  • 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 5 times across 5 separate inspections, most recently on October 6, 2026. 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 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 March 7, 2025. 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 5 times across 5 separate inspections, most recently on October 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on August 14, 2025. 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 August 14, 2025. 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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 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?
      • October 6, 2026: The identified violation was observed again during the inspection. A gap was noted between the both doors, which may allow the entry of pests or dust. Ensure the door gap is properly sealed to prevent pest entry.August 14, 2025: Significant gap at the middle bottom part of main front door, which could allow entry of pests/vermin.(Repeat violation from previous inspection)Requirement:Seal this gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area beneath the coffee machines was observed to be dirty, with moisture accumulation and staining present on the walls and floor. In addition, the garbage bins designated for coffee waste were overflowing, resulting in spillage of used coffee grounds and liquids.Ensure coffee waste bins are emptied regularly and not overfilled to prevent spills. Maintain the area around the coffee machines in a clean and dry condition by promptly cleaning any spills and routinely monitoring the condition of the walls and floor.
  2. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One food handler was not confining her hair adequately as in spite of wearing hat, hair was falling on the face and were open at the back.Requirement:Ensure that food handlers confine their hair adequately by using hairnet/hat to prevent contamination of food by hair.
    • 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?
      • Significant gap at the middle bottom part of main front door, which could allow entry of pests/vermin.(Repeat violation from previous inspection)Requirement:Seal this gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid of one bulk bin was broken.Requirement:Do not use broken/damaged utensils to handle food.Replace the broken lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Floor in back prep area was filthy.- Dirt and debris in empty bulk bins.(Repeat violation from previous inspection)Requirement:Clean the above noted areas and bins.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of hash browns stored in the warmer at the front were between 42 C-45 cand at the back were at 54C .Requirement:Ensure that perishable foods under hot holding are stored at 60C and higher.Hash browns between 42 C-45 C were discarded.Remaining was reheated during inspection.
    • 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?
      • Significant gap at the middle bottom part of main front door, which could allow entry of pests/vermin.Requirement:Seal this gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Dirt and debris under and behind equipment.-Dirt buildup on floor near walls in front and back area.- Dirt and debris in empty bulk bins .Requirement:Clean the above noted areas and bins.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Jacket was stored in front prep area and jackets and bag were stored on boxes containing food in back area.b) Scoop for ice machine was stored in a container having dirt and debris.c) Scoop for ice machine in front prep area was stored in cloudy water.Requirement:a) Store personal and miscellaneous items separately from food and food contact surfaces.b) Store scoops for ice in clean containers to prevent contamination of ice.
    • 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?
      • Gap at the bottom of back exterior door, which could allow entry of pests/vermin.Requirement:Seal the gap at the bottom of this door.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Single use cups were stored within 3 meters from mop sink area having no door.Requirement:Do not store any food /utensils/ single use dishes within three meters from mop sink area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris on the floor under dish washing area and under and behind equipment.Requirement:Clean the above noted areas.
  6. Monitoring Inspection

    2 infractions

    • 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?
      • A gap in the middle bottom part of back exterior door, which could allow entry of pests/vermin.Requirement:Seal the gap at the bottom of this door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rack shelf being used to store flour was lined with cardboard making surface rough trapping dirt.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove cardboard lining.

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