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MARCHÉ SHENG TAI

4850 Boul. des Sources, Dollard-des-Ormeaux, Québec, Dollard-des-Ormeaux · Supermarché

Official record from Montréal →

Inspection summary

MARCHÉ SHENG TAI has been inspected 8 times by Ville de Montréal since May 17, 2018. The most recent inspection, on April 11, 2022, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control 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.

  • 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 5 times across 4 separate inspections, most recently on April 11, 2022. For example: Frozen meat or meat products subject to a thawing treatment must contain an indication directly or on their packaging that they are thawed products.

  • 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 4 times across 4 separate inspections, most recently on June 7, 2021. For example: The surfaces of equipment, equipment, utensils and containers which come into direct contact with the products, except for whole fresh fruit and vegetables which are not the subject of preparation, must be made of a material: 1° which cannot be corroded; resistant to washing, cleaning or disinfection; 3° non-toxic and not in state or in putrefaction; 4° non-absorbent and waterproof; 5° unalterable by the products and manufactured so as not to alter the products. These surfaces shall be free of detachable particles, ash or cracks.

  • 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 once on June 7, 2021. For example: In a room or vehicle used for the preparation of products; floors shall be non-absorbent, washable, crack free and free of saw, cardboard, salt or any dry or wet matter.

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 20, 2020. For example: Defrosted foods must, in the case of sale or holding for sale in that state, contain an indication directly or on their packaging that they are defrosted foods.

About this data

These results come from Ville de Montréal, 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.

8 inspections

  1. Inspection

    1 infraction

    • Frozen meat or meat products subject to a thawing treatment must contain an indication directly or on their packaging that they are thawed products.
  2. Inspection

    2 infractions

    • The surfaces of equipment, equipment, utensils and containers which come into direct contact with the products, except for whole fresh fruit and vegetables which are not the subject of preparation, must be made of a material: 1° which cannot be corroded; resistant to washing, cleaning or disinfection; 3° non-toxic and not in state or in putrefaction; 4° non-absorbent and waterproof; 5° unalterable by the products and manufactured so as not to alter the products. These surfaces shall be free of detachable particles, ash or cracks.
    • In a room or vehicle used for the preparation of products; floors shall be non-absorbent, washable, crack free and free of saw, cardboard, salt or any dry or wet matter.
  3. Inspection

    1 infraction

    • The surfaces of equipment, equipment, utensils and containers which come into direct contact with the products, except for whole fresh fruit and vegetables which are not the subject of preparation, must be made of a material: 1° which cannot be corroded; resistant to washing, cleaning or disinfection; 3° non-toxic and not in state or in putrefaction; 4° non-absorbent and waterproof; 5° unalterable by the products and manufactured so as not to alter the products. These surfaces shall be free of detachable particles, ash or cracks.
  4. Inspection

    1 infraction

    • The surfaces of equipment, equipment, utensils and containers which come into direct contact with the products, except for whole fresh fruit and vegetables which are not the subject of preparation, must be made of a material: 1° which cannot be corroded; resistant to washing, cleaning or disinfection; 3° non-toxic and not in state or in putrefaction; 4° non-absorbent and waterproof; 5° unalterable by the products and manufactured so as not to alter the products. These surfaces shall be free of detachable particles, ash or cracks.
  5. Inspection

    2 infractions

    • Defrosted foods must, in the case of sale or holding for sale in that state, contain an indication directly or on their packaging that they are defrosted foods.
    • The surfaces of equipment, equipment, utensils and containers which come into direct contact with the products, except for whole fresh fruit and vegetables which are not the subject of preparation, must be made of a material: 1° which cannot be corroded; resistant to washing, cleaning or disinfection; 3° non-toxic and not in state or in putrefaction; 4° non-absorbent and waterproof; 5° unalterable by the products and manufactured so as not to alter the products. These surfaces shall be free of detachable particles, ash or cracks.
  6. Inspection

    1 infraction

    • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
  7. Inspection

    1 infraction

    • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
  8. Inspection

    2 infractions

    • The heat-alterable product with the exception of whole fresh fruit and vegetables must be cooled without delay and kept constantly at an internal and ambient temperature not exceeding 4C until it is delivered to the consumer, except for the time required for the application of a manufacturing process or treatment recognized in the food industry and requiring a higher temperature.
    • The perishable product sold hot or served hot to the consumer must be kept at an internal temperature of at least 60C until delivered.

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