50 - 101 St. Albert Trail
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
21 janvier 2026
1. It was noted that the food handlers were not washing hands between tasks and were unaware of glove guidelines. , Importance of hand washing and guidelines to use gloves were discussed with the operator during the inspection. Please wash hands before putting them on, after taking them off and between glove changes, after handling soiled dishes and raw meat and before handling clean dishes and ready-to-eat food items. Please wash hands., 2. One of the food handlers was noted to have long nails. , Please be advised that long nails cannot be cleaned properly. Please ensure food handlers do not have long nails.
The upstairs glasswasher was not in operational state., The operator indicated that the repairman ordered parts to repair the glasswasher.
Additional training is required for food handlers. , Please train staff members.
1. Light covers were noted to be missing from downstair prep area. , Please install the missing light covers. , 2. Lighting levels are not adequate in both bar areas making it hard to staff to visibly see and clean thoroughly. , Please re-mediate this concern by increase lighting levels or providing staff members with adequate tools to increase visibility.
1. The sliding door of the upright cooler located in the main kitchen was noted to be damaged. , Please repair this door., 2. The south glasswasher located on the main floor was not in operational state. , The operator indicated that the repairman ordered parts to repair the glasswasher.
Accumulation of debris was noted underneath all bar equipment in both bars (main floor and upstairs). Accumulation of grease was noted on vents of the ventilation system. According to Orkin pest control report from November and January, the breeding grounds for fruit flies are underneath the glasswasher and advising the facility to keep this area clean. , Please clean the indicated areas and ensure they are maintained in a clean and sanitary state.
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 725
Ce restaurant a été inspecté 14 fois depuis le 11 janvier 2024, avec 3 conformes, 11 non conformes et 1 fermeture au dossier.
6 infractions
1. It was noted that the food handlers were not washing hands between tasks and were unaware of glove guidelines. , Importance of hand washing and guidelines to use gloves were discussed with the operator during the inspection. Please wash hands before putting them on, after taking them off and between glove changes, after handling soiled dishes and raw meat and before handling clean dishes and ready-to-eat food items. Please wash hands., 2. One of the food handlers was noted to have long nails. , Please be advised that long nails cannot be cleaned properly. Please ensure food handlers do not have long nails.
The upstairs glasswasher was not in operational state., The operator indicated that the repairman ordered parts to repair the glasswasher.
Additional training is required for food handlers. , Please train staff members.
1. Light covers were noted to be missing from downstair prep area. , Please install the missing light covers. , 2. Lighting levels are not adequate in both bar areas making it hard to staff to visibly see and clean thoroughly. , Please re-mediate this concern by increase lighting levels or providing staff members with adequate tools to increase visibility.
1. The sliding door of the upright cooler located in the main kitchen was noted to be damaged. , Please repair this door., 2. The south glasswasher located on the main floor was not in operational state. , The operator indicated that the repairman ordered parts to repair the glasswasher.
Accumulation of debris was noted underneath all bar equipment in both bars (main floor and upstairs). Accumulation of grease was noted on vents of the ventilation system. According to Orkin pest control report from November and January, the breeding grounds for fruit flies are underneath the glasswasher and advising the facility to keep this area clean. , Please clean the indicated areas and ensure they are maintained in a clean and sanitary state.
9 infractions
1. Food debris was noted on the meat slicer at the time of inspection. , Please note that the meat slicer must be dismantled to achieve proper cleaning and sanitizing level. A brush must be used to clean and sanitize hard-to-surfaces of the meat slicer. Please clean and sanitize the meat slicer and ensure it remains in clean and sanitary state at all times., 2. Cleaning cloths were noted to be hanging off one of the food handlers' waist., Please note that all wiping cloths must be stored in the sanitizing solution at all times. Please do not store wiping cloths on prep counters or hang them off food handlers' waist.
1. It was noted that the food handlers were not washing hands between tasks and were unaware of glove guidelines. , Importance of hand washing and guidelines to use gloves were discussed with the operator during the inspection. Please wash hands before putting them on, after taking them off and between glove changes, after handling soiled dishes and raw meat and before handling clean dishes and ready-to-eat food items. Please wash hands., 2. One of the food handlers was noted to have long nails. , Please be advised that long nails cannot be cleaned properly. Please ensure food handlers do not have long nails.
11 infractions
1. Food debris was noted on the meat slicer at the time of inspection. , Please note that the meat slicer must be dismantled to achieve proper cleaning and sanitizing level. A brush must be used to clean and sanitize hard-to-surfaces of the meat slicer. Please clean and sanitize the meat slicer and ensure it remains in clean and sanitary state at all times. Photographs of cleaned meat slicer were received within few hours of inspection. , 2. Wiping cloths were noted on the prep counter at the time of inspection. , Please note that all wiping cloths must be stored in the sanitizing solution at all times. Please do not store wiping cloths on prep counters. All these wiping cloths were moved into the quat solution during the inspection.
1. It was noted that the food handlers were not washing hands between tasks and were unaware of glove guidelines. , Importance of hand washing and guidelines to use gloves were discussed with the operator during the inspection. Please wash hands before putting them on, after taking them off and between glove changes, after handling soiled dishes and raw meat and before handling clean dishes and ready-to-eat food items. Please wash hands., 2. One of the food handlers was noted to have long nails. , Please be advised that long nails cannot be cleaned properly. Please ensure food handlers do not have long nails.
2 infractions
It was noted that the basement dishwasher was not dispensing chlorine, and the concentration was noted to be at 0 ppm. , Please repair the dishwasher and ensure it is dispensing chlorine at100 ppm. In the interim, the facility was advised to use main floor kitchen dishwasher.
A weather strip was noted to be missing from the back door. , Please install the missing weather strip. The operator indicated that they have placed an order for a weather strip.
4 infractions
It was noted that the basement dishwasher was not dispensing chlorine, and the concentration was noted to be at 0 ppm. , Please repair the dishwasher and ensure it is dispensing chlorine at100 ppm. In the interim, the facility was advised to use main floor kitchen dishwasher.
Quat and chlorine test strips were noted to be expired. , Please acquire quat and chlorine test strips.
A weather strip was noted to be missing from the back door. , Please install the missing weather strip. The operator indicated that they have placed an order for a weather strip.
11 infractions
A sanitizing solution was not observed in the basement food prep area. , Please ensure that a quat solution at 200 ppm is present in the basement food prep area at all times.
1. Food debris was noted on the meat slicer at the time of inspection. , Please note that the meat slicer must be dismantled to achieve proper cleaning and sanitizing level. A brush must be used to clean and sanitize hard-to-surfaces of the meat slicer. Please clean and sanitize the meat slicer and ensure it remains in clean and sanitary state at all times. , 2. Wiping cloths were noted on the prep counters at the time of inspection. , Please note that all wiping cloths must be stored in the sanitizing solution at all times. Please do not store wiping cloths on prep counters. All these wiping cloths were moved into the quat solution during the inspection.
8 infractions
1. Food debris was noted on the meat slicer at the time of inspection. , Please note that the meat slicer must be dismantled to achieve proper cleaning and sanitizing level. A brush must be used to clean and sanitize hard-to-surfaces of the meat slicer. Please clean and sanitize the meat slicer and ensure it remains in clean and sanitary state at all times. , 2. Wiping cloths were noted on the prep counter at the time of inspection. , Please note that all wiping cloths must be stored in the sanitizing solution at all times. Please do not store wiping cloths on prep counters. All these wiping cloths were moved into the quat solution during the inspection.
It was noted that the food handlers were not washing hands between tasks and were unaware of glove guidelines. , Importance of hand washing and guidelines to use gloves were discussed with the operator during the inspection. Please wash hands before putting them on, after taking them off and between glove changes, after handling soiled dishes and raw meat and before handling clean dishes and ready-to-eat food items. Please wash hands.
Aucune infraction
3 infractions
Debris was noted on hard-to-surfaces of the meat slicer. , Please ensure to dismantle the meat slicer to achieve proper cleaning and sanitation. A brush must be used to clean and sanitize hard-to-reach surfaces. Please clean and sanitize the meat slicer.
1. Accumulation of debris was noted in clean dish storage containers in the basement prep area. , Please clean and sanitize all containers and dishes., 2. Scoops were noted inside of all bulk food containers in the basement prep area. , Please ensure that scoops are stored in a manner that protects bulk food items from contamination.
General cleaning is required in the facility. , Please clean the facility and ensure it is maintained in a clean and sanitary manner at all times.
3 infractions
Food handlers were not performing hand hygiene. , Food handlers were noted to be rinsing gloves during the inspection. , Importance of hand washing and glove policy were discussed with the operator during the inspection. Please wash hands and follow proper glove policy.
Two caulking tubes were noted to be stored with clean dishes. , These were moved during the inspection. The operator was further advised not to store caulking tubes or any other chemicals with food and food related items.
The main kithcen dishwasher was not dispensing bleach. , The dishwasher started dispensing bleach after running for 5- 10 minutes. Please ensure to run the dishwasher 5-10 minutes prior to using it.
Aucune infraction
2 infractions
The mechanical dishwasher located in the basement was dispensing bleach at 10 ppm at the time of inspection. , Please repair this dishwasher. Please use the main floor dishwasher to wash and sanitize dishes.
1. The facility is not monitoring the concentration of mechanical dishwasher. , Please use a test strip to monitor the concentration of the dishwasher. , 2. Bleach test strips were noted to be expired. , Please acquire bleach test strips.
4 infractions
Cleaning cloths were noted to be stored on prep counters. , Please be advised that cleaning cloths must be stored in a sanitizing solution. These were moved during the inspection.
Food handlers were not washing hands in between tasks. Food handlers were unaware of glove policy. , Importance of hand washing, and proper glove policy was discussed with the operator during the inspection. Please wash hands in between tasks., Please be advised that hands must be washed before putting gloves on and after taking them off and between changing gloves.
The mechanical dishwasher located in the basement was dispensing bleach at 10 ppm at the time of inspection. , Please repair this dishwasher. Please use the main floor dishwasher to wash and sanitize dishes.
5 infractions
Cleaning cloths were noted to be stored on prep counters. , Please be advised that cleaning cloths must be stored in a sanitizing solution. These were moved during the inspection.
Food handlers were not washing hands in between tasks. , Importance of hand washing was discussed with the operator during the inspection. Please wash hands in between tasks.
The mechanical dishwasher located in the basement was not dispensing bleach at the time of inspection. , Please repair this dishwasher. Please use the main floor dishwasher to wash and sanitize dishes.
1. It was noted that the basement dishwasher was not dispensing chlorine, and the concentration was noted to be at 0 ppm. , Please repair the dishwasher and ensure it is dispensing chlorine at100 ppm. In the interim, the facility was advised to use main floor kitchen dishwasher., 2. The south glasswasher located on the main floor and upstairs glasswasher were not in operational state., Please repair this glasswasher and ensure it is dispensing iodine at 12.5 to 25 ppm at all times., 3. It was noted that the facility was rinsing soiled dishes in food prep sinks. A sanitizing solution buckets were noted in both sinks. , Please note to wash/rinse soiled dishes in the main kitchen dishwashing area. Please sanitize all food prep sinks and do not use these sinks to rinse soiled dishes.
Multiple cracked food storage containers were observed. , These were discarded during the inspection. Please discard all damaged containers.
A weather strip was noted to be missing from the back door. , Please install the missing weather strip. The operator indicated that they have placed an order for a weather strip.
Additional training is required for food handlers. , Please train staff members.
1. Light covers were noted to be missing from downstair prep area. , Please install the missing light covers. , 2. One of the ceiling tiles were noted to be missing from the downstair kitchen. , Please install the missing tiles., 3. Lighting levels are not adequate in both bar areas making it hard to staff to visibly see and clean thoroughly. , Please re-mediate this concern by increase lighting levels or providing staff members with adequate tools to increase visibility.
1. Food debris was noted on clean ketchup containers and food storage containers. , Please train staff observe clean dishes and rewash ones with food debris on it., 2. The sliding door of the upright cooler located in the main kitchen was noted to be damaged. , Please repair this door.
Accumulation of debris was noted underneath all bar equipment in both bars (main floor and upstairs). Accumulation of grease was noted on vents of the ventilation system. According to Orkin pest control report from November and January, the breeding grounds for fruit flies are underneath the glasswasher and advising the facility to keep this area clean. , Please clean the indicated areas and ensure they are maintained in a clean and sanitary state.
The hot holding unit located in the main kitchen was noted to at 40 degrees C. , Please note that all hot holding units must be maintained at or above 60 degrees C. The operator increased the temperature during the inspection.
1. It was noted that the basement dishwasher was not dispensing chlorine, and the concentration was noted to be at 0 ppm. , Please repair the dishwasher and ensure it is dispensing chlorine at100 ppm. In the interim, the facility was advised to use main floor kitchen dishwasher., 2. The south glasswasher located on the main floor and upstairs glasswasher were not in operational state., Please repair this glasswasher and ensure it is dispensing iodine at 12.5 to 25 ppm at all times., Dishwasher repair personal was onsite during the inspection. It was advised to PHI that parts to repair these glasswashers would need to be ordered.
1. The soap dispenser was noted to be empty at the hand-washing sink located inside the prep table in the downstairs prep area. , 2. The paper towel dispenser was noted to be empty by the handwashing sink located by the downstairs dishwasher. , Please be advised to ensure that all hand-washing sinks are fully stocked at all times. , 3. Soiled dishes and a sanitizer bucket were noted inside the handwashing sink located in the downstairs prep area making it inaccessible for food handlers to wash hands. , Please be advised that all handwashing sinks must remain accessible at all times. All soiled dishes and sanitizer bucket were removed during the inspection.
1. Scoops were noted inside bulk food containers. The handles of these scoops were in physical contact with food items. , These scoops were moved during the inspection. Please be advised not to leave scoops inside bulk containers. Scoops were removed during the inspection. , 2. Disposable cups were being used for scoops. , Please be advised that disposable cups must be discarded after each use. Please do not reuse them. Disposable cups were discarded during the inspection., 3. Cracked storage containers were observed. , All these containers were discarded during the inspection. The operator was further advised to inspect all storage containers on daily basis and discard damaged ones.
A weather strip was noted to be missing from the back door. , Please install the missing weather strip. The operator indicated that they have placed an order for a weather strip.
Additional training is required for food handlers. , Please train staff members.
1. Light covers were noted to be missing from downstair prep area. , Please install the missing light covers. , 2. One of the ceiling tiles were noted to be missing from the downstair kitchen. , Please install the missing tiles., 3. Lighting levels are not adequate in both bar areas making it hard to staff to visibly see and clean thoroughly. , Please re-mediate this concern by increase lighting levels or providing staff members with adequate tools to increase visibility.
1. Food debris was noted on clean dishes located in the downstairs prep area. , 2. Accumulation of debris was noted inside of utensil storage containers. , 3. The clean dishes stored in clean dish storage area on the main floor were noted to be soiled., All these dishes were moved to dishwashing area during the inspection. The operator was further advised to educate staff members properly.
Accumulation of debris was noted underneath all bar equipment in both bars (main floor and upstairs). Accumulation of grease was noted on vents of the ventilation system. According to Orkin pest control report from November and January, the breeding grounds for fruit flies are underneath the glasswasher and advising the facility to keep this area clean. , Please clean the indicated areas and ensure they are maintained in a clean and sanitary state.
Accumulation of debris was noted on behind and underneath the ice machine. , Please clean and sanitize the indicated areas and ensure it is maintained in a clean and sanitary state at all times.
It was noted that the food handlers were not washing hands between tasks and were unaware of glove guidelines. Food handler was noted to be handling raw chicken wings and started stirring cooked beef without performing hand hygiene and glove guidelines. , Importance of hand washing and guidelines to use gloves were discussed with the operator during the inspection. Please wash hands before putting them on, after taking them off and between glove changes, after handling soiled dishes and raw meat and before handling clean dishes and ready-to-eat food items. Please wash hands.
1. It was noted that the basement dishwasher was not dispensing chlorine, and the concentration was noted to be at 0 ppm. , Please repair the dishwasher and ensure that the concentration of chlorine was noted to be at 100 ppm. , 2. The back glasswasher located on the main floor was not operating properly., Please repair this glasswasher and ensure it is dispensing iodine at 12.5 to 25 ppm at all times.
A paper towel dispenser was noted to be empty at hand washing sink located in the basement prep area. , The operator stocked the paper towel dispenser during the inspection. , As this hand washing sink is located away from the food prep area, please stock one of the sinks located in the basement prep area with hand washing supplies (hand washing soap and paper towel).
Scoops were noted inside bulk food containers. The handles of these scoops were in physical contact with food items. , These scoops were moved during the inspection. Please be advised not to leave scoops inside bulk containers.
It was noted that the facility was not monitoring the concentration of both dishwashers and all three glasswashers., Please use test strips to test the concentration of both dishwashers and all three glass washers and maintain testing records.
A weather strip was noted to be missing from the back door. , Please install the missing weather strip.
Food safety certificates were not observed. , Please note that someone with a food safety certificate must be present onsite when six or more food handlers are working in the facility. The operator indicated that they have register staff members and are in the process of completing the course. Please submit copies of food safety certificates to this office.
The ice scoop was stored without any protection. , Please ensure that ice scoop is stored in a bucket in order to protect it from contamination.
Accumulation of debris was noted on behind and underneath the ice machine and handles of all prep coolers. , Please clean and sanitize the indicated areas and ensure it is maintained in a clean and sanitary state at all times.
1. It was noted that the basement dishwasher was not dispensing chlorine and the concentration was noted to be at 0 ppm. It was also noted that water was added to the sanitizing bucket instead of chlorine. , The operator replaced the water to sanitizer during the inspection and the concentration of chlorine was noted to be at 100 ppm. , 2. The main floor low temperature dishwasher was not dispensing chlorine. , Please repair this dishwasher and ensure it is dispensing chlorine at 100 ppm at all times. In the interim please use the basement dishwasher to wash and sanitize reusable dishes., 3. The back glasswasher located on the main floor was not operating properly., Please repair this glasswasher and ensure it is dispensing iodine at 12.5 to 25 ppm at all times.
Scoops were noted inside bulk food containers. The handles of these scoops were in physical contact with food items. , These scoops were moved during the inspection. Please be advised not to leave scoops inside bulk containers.
It was noted that the facility was not monitoring the concentration of both dishwashers and all three glasswashers., Please use test strips to test the concentration of both dishwashers and all three glass washers and maintain testing records.
A weather strip was noted to be missing from the back door. , Please install the missing weather strip.
Food safety certificates were not observed. , Please note that someone with a food safety certificate must be present onsite when six or more food handlers are working in the facility. Please submit copies of food safety certificates to this office.
A food splash on ceiling of the basement and accumulation of debris on the floor drain and handles of prep cooler was noted. , Please clean and sanitize the indicated areas and ensure it is maintained in a clean and sanitary state at all times.
The facility is not monitoring the concentration of mechanical dishwasher. , Please use a test strip to monitor the concentration of the dishwasher.
The facility is not monitoring the concentration of mechanical dishwasher. , Please use a test strip to monitor the concentration of the dishwasher.
General cleaning is required in the facility. , Please clean the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.