306 - 2525 Woodview Drive SW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
October 15, 2025
Hard-to-reach areas (such as underneath the deep fryer) has a significant food debris and grease build up throughout the cook line., "The mechanical ventilation canopy requires external cleaning, as oil droplets and stickiness were observed on its surface. , **Please clean the above mentioned area.
Gator's Sport Pub is in the WOODBINE neighbourhood. WOODBINE, Calgary has 21 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 13, 2026, there are 16 (76%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Tim Hortons 7548
WOODBINE
This restaurant has been inspected 8 times since March 4, 2024, with 1 in compliance, 7 not in compliance, and 0 closures on record.
1 violation
Hard-to-reach areas (such as underneath the deep fryer) has a significant food debris and grease build up throughout the cook line., "The mechanical ventilation canopy requires external cleaning, as oil droplets and stickiness were observed on its surface. , **Please clean the above mentioned area.
4 violations
Cooked meat gravy was observed in a food pail filled to the top, measured at 45°C. The operator confirmed that it was in the process of cooling before being placed in the walk-in cooler. Education was provided on methods to accelerate the cooling process, such as using shallow containers with a large surface area, constant stirring, and ice submersion. Staff were also educated that cooked meat or any other potentially hazardous food should not be kept at room temperature (maximum limit-not more than 2 hours).
Iodine based glasswasher was measured at 25ppm iodine at dish-level. However, chlorine-based dishwasher was measured at 0ppm at dish-level (machine was run several times). Operator onsite contacted the technician to get the repair. Meanwhile, operator was instructed not to use the dishwasher until repair work is done. **Operator mentioned that the servicing will be done within 2-3 hours and dishwasher will not be used until it measures 100 ppm chlorine at dish-level., Temporary option- use 2 comp sink for washing the cookware and single use disposables for customers.
"Repeat violation", Iodine test strips in the bar area were expired since 2016. , , **Please acquire iodine test strips with valid expiry date.
Hard-to-reach areas (such as underneath the deep fryer) has a significant food debris and grease build up throughout the cook line., "The mechanical ventilation canopy requires external cleaning, as oil droplets and stickiness were observed on its surface. , **Please clean the above mentioned area.
7 violations
Cleaning cloths were observed on the counter in the back kicthen., , **Ensure cleaning cloth are submerged in sanitizer solution at all time if reusing or discarded after every use.
**Corrected**, 1. No sanitizer solution was present in back kitchen. , - Operator made the chlorine sanitizer solution and tested 100 ppm. , , 2.Chlorine sanitizer spray bottle measured 1000 ppm in the bar area. , - Operator remade the sanitizer solution and measured 100 ppm. , , **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
**Corrected**, Hand sink in the back kitchen area was obstructed with utensils. , - Operator removed the utensils during inspection. , , **Ensure hand sink remain accessible at all times for hand washing.
No violations
3 violations
No label was provided on spray bottle containing Windex located in bar area., , Requirement:, , Provide label on spray bottle to identify its contents.
-Temperature of pizza prep cooler was 11 C and internal temperature of perishable foods stored in inserts of this cooler were: pepperoni at 9.8C and sliced meat was at 10 C., cheese at 9.9C, - Lid of this prep cooler was left wide open., , , (Repeat violation from previous inspection), , Requirement:, -Do not store any perishable food in this cooler until temperature is maintained at 4C or less., , - Perishable foods were moved to other cooler during inspection., - Close the lid of prep cooler when not in use to prevent temperature abuse.
No thermometer was provided in bar cooler., (Repeat violation from previous inspection), , Requirement:, , Provide thermometer in the bar cooler.
3 violations
No label was provided on sanitizer spray bottle located in bar area., , Requirement:, , Provide label on spray bottle to identify its contents.
-Temperature of pizza prep cooler was 10 C and internal temperature of perishable foods stored in inserts of this cooler were: pepperoni at 9.8C and sliced meat was at 10 C., cheese at 9.8C, - Lid of this prep cooler was left wide open., , Requirement:, -Do not store any perishable food in this cooler until temperature is maintained at 4C or less., , - Perishable foods were moved to other cooler during inspection., - Close the lid of prep cooler when not in use to prevent temperature abuse.
No thermometer was provided in bar cooler., , Requirement:, , Provide thermometer in the bar cooler.
2 violations
Concentration of sanitizer not verified as required and no written records were maintained., (This is repeat violation from previous inspection), Requirement:, , Ensure that concentration of chlorine during sanitizer cycle is verified on daily basis and written records are maintained in the log sheet provided., ,
Accumulation of dirt on one shelf located in walk in cooler., (Repeat violation from previous inspection), , Requirement:, , Clean the shelf.
5 violations
"SABER" label was provided on spray bottle containing bleach sanitizer located in bar area., , Requirement:, Provide correct label on spray bottle to identify its contents.
Concentration of chlorine measured 0 ppm during sanitizer cycle of main dish washer located in the kitchen., , Requirement:, Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., Manually sanitize dishes until dish washer is repaired., -Repair dish washer asap.
-Pails were stored directly on floor in walk in cooler., - Food in one pail was kept uncovered in walk -in cooler., , Requirement:, -Store food at least 15 cm off the floor., -Keep food covered during storage to prevent from contamination.
Paper towel in the bar area was not in the dispenser. , , **Ensure paper towels are always present in the dispenser or holder for proper hand washing.
Iodine test strips in the bar area were expired since 2016. , , **Please acquire iodine test strips with valid expiry date.
White circular cutting board in the back kitchen area had a multiple knife score, which is not easy to clean. , , **Please resurface or replace the cutting board.
Hard-to-reach areas (such as underneath the deep fryer) has a significant food debris and grease build up throughout the cook line., , **Please clean the above mentioned area.
Concentration of sanitizer not verified as required and no written records were maintained., (This is repeat violation from previous inspection), Requirement:, , Ensure that concentration of chlorine during sanitizer cycle is verified on daily basis and written records are maintained in the log sheet provided., ,
Accumulation of dirt on one shelf located in walk in cooler., , Requirement:, , Clean the shelf.