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Timber Coffee Company

2 - 4425 50 Street Sylvan Lake AB T4S 1J9 · Food - General

Official record from Alberta →

Inspection summary

Timber Coffee Company has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 31, 2024. The most recent inspection, on August 12, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 2 times on August 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 31, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 August 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 April 29, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 April 29, 2025. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A scented bleach product was being used to prepare sanitizer solutions for sanitizing food contact surfaces and equipment.Only approved sanitizers intended for food contact surface sanitizing should be used in food establishments. Scented bleach products may contain additives that are not intended for use on food contact surfaces and may result in chemical contamination.Ensure only unscented bleach or other approved sanitizers are used for sanitizing food contact surfaces and equipment, and that sanitizer solutions are prepared according to the manufacturer's instructions.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An ice scoop was observed stored on a wet cloth near the ice storage area. Staff advised that the moisture on the cloth was water. Ice is a food product and must be protected from contamination during storage and handling. Storing an ice scoop on a wet cloth may expose the scoop to contamination and increase the risk of transferring contaminants to ice during use. Ensure ice scoops are stored in a clean, sanitary manner that protects them from contamination between uses. CDI: Staff removed the ice scoop from the wet cloth and placed it in a clean plastic container for sanitary storage during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were available on site; however, the test strips were observed to be expired at the time of inspection. Accurate test equipment is necessary to verify that sanitizing solutions are maintained at effective concentrations. Expired test strips may not provide reliable sanitizer concentration readings and may affect the operator's ability to confirm that food contact surfaces and equipment are being adequately sanitized. Ensure expired chlorine test strips are discarded and replaced with unexpired test strips. Valid test strips should be maintained on site and used routinely to verify sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff advised that the handwashing sink in the coffee preparation area was temporarily not in use as hot water was not available due to flooring work being conducted in the area. Staff indicated that employees were using the handwashing sink in the back kitchen instead. The back kitchen handwashing sink was supplied with hot and cold running water and soap; however, paper towels were observed stored on a nearby shelf rather than being provided at the handwashing station in a sanitary manner.Handwashing supplies must be maintained in a sanitary condition and readily available for use. Paper towels stored on adjacent surfaces may become contaminated and may not adequately support proper hand hygiene practices. Ensure paper towels are stored and provided in a manner that protects them from contamination and allows convenient access for hand drying at all times.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink in the preparation area was observed discharging wastewater into a bucket, which is a non‑compliant plumbing setup. Under Alberta’s Food Regulation (AR 31/2006), all plumbing fixtures in a food establishment must be connected to a lawful and properly functioning sewage disposal system. The sink must be permanently plumbed to an approved drain.**Discussed designating an existing, plumbed kitchen sink for use as a handwash sink with the manager.
  5. Monitoring Inspection

    2 infractions

    • 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?
      • Please post permit, unable to locate permit at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation CorrectedPrevious ViolationPlease clean cold air intake vents in kitchen and dining area, minor accumulation of dust and grease debris observed.
  6. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Please label all sanitizer bottles to prevent potential cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean cold air intake vents in kitchen and dining area, minor accumulation of dust and grease debris observed.

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