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Tims Cafe

B - 4210 17 Avenue SE Calgary AB T2A 4L8 · Food - General

Official record from Alberta →

Inspection summary

Tims Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on July 3, 2026, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on July 3, 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 2 times across 2 separate inspections, most recently on June 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 8, 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 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 July 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 July 3, 2026. 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. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rough Rubbermaid Totes were used to store flour or ingredients directly. Not sure if these totes are food grade. Use food grade containers for food storage.
    • 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?
      • No monitoring traps for insects.Provide monitoring traps for pest such as a glue board for insects monitoring and mechanical mouse traps for mouse monitoring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease and debris build-up on the milk crates.Clean or replace the milk crates.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Diatomaceous earth powder was sparked by the dishwasher.Please store diatomaceous earth powder in a container to keep the area clean. 2) Red plastic cover in the attached to the table with dirty tape and was torn along the edges. It hard to keep tape clean, remove the torn red plastic cover.3) Cardboard was used to line the kitchen shelf. Cardboard allows insects to hide.Remove cardboard and clean the shelf when it gets dirty.4) No cleaning scheduleProvide a cleaning schedule.5) No charts for coolers, freezers, dishwasher and food surface sanitizer. check and record temperatures of coolers, freezers and dishwasher and food surface sanitizer concentration.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rough Rubbermaid Totes were used to store flour or ingredients directly. Not sure if these totes are food grade. Use food grade containers for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Kitchen stand -up cooler was measured at 6.0 degrees C. Monitor cooler and ensure temperature comes down to 4.0 degrees C or below. 2) Eggs were left out during service.Store eggs at 7.0 degrees C or below or Use time as a control by leave them out for one hour and then throw them out. 3) Lactantia Creamers were stored at room temperature. Label stated, " keep refrigerated".Store cold perishable food at 4.0 degrees C or below. 4) Front display cooler was measured at 6.0 degrees C.Monitor cooler and ensure temperature comes down to 4.0 degrees C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips.Provide sanitizer test strips and test daily.
    • 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?
      • No monitoring traps for pest. Provide monitoring traps for pest such as a glue board for insects monitoring and mechanical mouse traps for mouse monitoring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dough sheeter machine next the deep fryer was covered with grease and stains.Clean or remove the dough sheeter machine.2) Cutting boards were stored on top of cardboard egg cartons. Do not store any food item on egg cartons.3) Grease and debris build-up on the milk crates.Clean or replace the milk crates. 4) Grease build-up on the dough mixer buttons and proofer door. Clean the dough mixer buttons and proofer door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Diatomaceous earth powder was sparked by the dishwasher.Please store diatomaceous earth powder in a container to keep the area clean. 2) Red plastic cover in the attached to the table with dirty tape and was torn along the edges. It hard to keep tape clean, remove the torn red plastic cover.3) Cardboard was used to line the kitchen shelf.Remove cardboard and clean the shelf when it gets dirty.4) No cleaning scheduleProvide a cleaning schedule.5) No charts for coolers, freezers, dishwasher and food surface sanitizer. check and record temperatures of coolers, freezers and dishwasher and food surface sanitizer concentration.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer available at the facility was not functional and unable to turn on.- Ensure working thermometer is available to check temperatures regularly.
    • 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?
      • Mouse droppings were noted in the back kitchen near the dough machine and besides the shelving unit. - Operator is to ensure to remove droppings using appropriate methods and thoroughly clean all the areas.- Make sure to maintain pest control records on-site at all times.
  4. Monitoring Inspection

    0 infractions

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