14 - 3525 26 Avenue SE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
25 mars 2026
Non conformeHand washing sink in ice-cream serving area did not have paper towel., - Ensure to have soap and paper towel available in soap and paper towel dispensers respectively.
Winks se trouve dans le quartier DOVER. DOVER, Calgary compte 60 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 14 juillet 2026, 54 (90%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 17 juin 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
1 infraction
Hand washing sink in ice-cream serving area did not have paper towel., - Ensure to have soap and paper towel available in soap and paper towel dispensers respectively.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Tim Hortons 4851
DOVER
2 infractions
Hand washing sink in ice-cream serving area did not have paper towel., - Ensure to have soap and paper towel available in soap and paper towel dispensers respectively.
The water in dipper well was not running., - Keep the potable water running in dipper well.
4 infractions
** The violation existed during the current inspection and the chicken and samosas were discarded**, , The internal temperatures of cooked chicken and chicken tenders in the hot holding unit were between 50C to 51C., , The food was discarded. , , Ensure that the hot holding unit can keep food at temperatures above 60°C.
**The violation was outstanding**, Hand washing sink in the kitchen was blocked and appeared dirty., Ensure to keep the sink clean and accessible for hand washing.
1. Food handling permit was not displayed., - Display the valid food handling permit at conspicuous place., 2. The facility was operating without a valid permit., - The operator renewed the FHP during inspection.
** The facility does not have trained FST staff**, The staff lacks knowledge of critical control points of hot and cold food., , Enroll staff in recognized food safety course in Alberta., , Use this link to enroll staff in a recognized food safety course in Alberta: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
10 infractions
The internal temperatures of cooked chicken and chicken tenders in the hot holding unit were 44.9°C, 46.2°C, and 49.9°C, respectively., , The food was discarded. , , Ensure that the hot holding unit can keep food at temperatures above 60°C.
Raw chickens were submerged in water in the walk-in cooler at 11.9°C. , , The chickens were discarded., , The temperature of the walk-in cooler measured between 8.2°C to 9.8°C., , Adjust or replace the walk-in cooler to maintain 4°C or less.
Hand washing sink was blocked and appeared dirty., Ensure to keep the sink clean and accessible for hand washing.
1) There was no soap at the handwashing sink at the chicken/ice cream prep area., , 2) The soap dispenser in the front retail handwashing sink was empty., , Additional soaps were available and promptly restocked.
Paper towels was not available at the hand sink at the chicken/ice cream prep area., , Equip the handwashing sink with paper towel.,
The hand sink hot water faucet in the front retail area was not operational., , Fix the hot water faucet to facilitate effective hand washing.
Used tongs were kept on the counter at room temperature at the chicken/ice cream prep area., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.,
Chlorine test strips were not available., Ensure to get the test strips.
The staff lacks knowledge of critical control points of hot and cold food., , Enroll staff in recognized food safety course in Alberta., , Use this link to enroll staff in a recognized food safety course in Alberta: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
The area around and under the dishwashing sink appeared dirty., Ensure to keep it clean and in sanitary manner.