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Tim Hortons 9040

1105 - 23 Heartland Boulevard Cochrane AB T4C 2V4 · Food - General

Official record from Alberta →

Inspection summary

Tim Hortons 9040 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 10, 2024. The most recent inspection, on April 15, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 December 17, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 10, 2024. 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?

  • 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 3 separate inspections, most recently on April 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times across 2 separate inspections, most recently on April 15, 2026. 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 December 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Caulking at the hand sink at the front prep area in the corner was not in good repair. Water and food debris accumulated under the surface of the physical barrier beside the hand sink. Please ensure it is properly repaired and surface is cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Vacuum seal under the walk-in cooler and walk-in freezer door was not in good repair. Please ensure they are properly repaired.
  2. Demand Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Caulking at the hand sink at the front prep area in the corner was not in good repair. Water and food debris accumulated under the surface of the physical barrier beside the hand sink. Please ensure it is properly repaired and surface is cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Ice scoop was left on the ice machine surface. Corrected during the inspection by the operator. Operator put the ice scoop away for washing. Please ensure ice scoop is stored in a clean container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Vacuum seal under the walk-in cooler and walk-in freezer door was not in good repair. Please ensure they are properly repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Food debris under the dishwashing area, under the hand sink in the back kitchen, behind the ice machine and hard to reach areas.* Food debris in the walk-in freezer under the shelves. Please ensure cleaning of the areas completed.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *There was also cooked food items are handled beside the glazing station. -Please make sure glazing station is covered while not in used, clean and sanitize the prep station in each use to make sure there is no cross contamination and no spills into the glazing tray.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Caulking at the hand washing sink by the prep cooler area was not in good repair. Mildew started to grow on the caulking surface.* Ceiling vent was missing in the back prep area. Please make sure it is replaced.*Insulation material on the gas pipe beside the donut glazing station was not in good repair. Some of the pieces of the insulation material was falling apart.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust on the shelf surface beside the prep cooler. * Duct accumulation on the ceiling vents in the back prep area.* Please reorganize the shelves in the back food prep area.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One of the QUAT sanitizer solution concentrations was low. Corrected during the inspection. New solution was prepared with 200ppm.
  6. Monitoring Inspection

    1 infraction

    • 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?
      • Back door weather stripping was not in good repair. Please repair it.

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