Quality Tiffin & Snacks
360 - 10980 38 Street NE Calgary AB T3N 1Z2 · Food - General
Inspection summary
Quality Tiffin & Snacks has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on July 6, 2026, recorded 4 infractions.
2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
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.
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 3 times on May 15, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 July 6, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 2 times across 2 separate inspections, most recently on July 6, 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?
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 once on May 15, 2025. For example:
Are chemicals stored and handled in a safe manner?
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 6, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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.
5 inspections
- Demand Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Plastic bowls without a handle were used as scoops and stored inside the bulk food containers. Replace the bowls with a scoop that has a handle and stored with the handle upright to avoid contamination of food.**The plastic containers were removed from the bulk products during the inspection. Please obtain scoops with handles.2. Several food products in the dry storage area were observed without lids or other protective coverings. Ensure all food items are stored in covered containers or kept in original packaging with package securely closed to protect against contamination and attraction of pests.**Please cover or seal all food products.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Soup measuring 40°C was found stored in the lower prep cooler. Placing hot food into the cooler can raise the ambient temperature of the unit and potentially cause other foods to enter the temperature danger zone, increasing the risk of bacterial growth. Ensure proper cooling procedures are followed by cooling soups from 60°C to 20°C within 2 hours, and then from 20°C to 4°C or below within the next 4 hours. Approved cooling methods include using an ice bath while stirring frequently, portioning food into shallow containers, and leaving containers uncovered or loosely covered while stirring frequently during the cooling process.**The soup container was removed from the cooler for further cooling, by placing it in cold water while stirring frequently, during the inspection.2. Cooked rice was found cooling at room temperature and measured at 23°C. Ensure the rice is cooled or hot held using appropriate procedures. Rice held at temperatures within the danger zone can support the growth of harmful bacteria, increasing the risk of foodborne illness.**Rice was transferred into a shallow customer container, covers and placed in the cooler during the inspection.
- 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?
- Pest control service reports were not available at the time of inspection. Ensure the service provider provides the report after each service for showing the report upon request by an inspector. **Maintain and provide pest control reports
- 23. Is the facility maintained in a clean and sanitary condition?
- The ventilation canopy was found to have accumulation of grease/dirt. Ensure the canopy components are cleaned and maintained on a regular schedule to prevent the buildup of grease and debris.Please clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine-based surface sanitizer in a spray bottle measured 0 ppm. A fresh solution measuring 100 ppm was prepared onsite.
- 09. Are chemicals stored and handled in a safe manner?
- The spray bottle containing chlorine based surface sanitizer was not labelled. Label all chemical bottles to identify their content
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. A bowel of cooked rice was observed at room temperature measuring 29C (discarded). 2. A pot of shahi paneer Curry was observed at room temperature measuring 34C (discarded)High risk foods must be stored away from the temperature danger zone. Stored cold at 4C or less or hot at 60C or above.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing procedures were not being followed. Dishwashing staff were observed washing dishes without a sanitizing step.Dishwashing must follow proper 3-compartment sink method: wash, rinse, and sanitize using an appropriate sanitizer at the correct concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Obtain chlorine test strips for verifying the concentration of sanitizer in use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink in the kitchen next to the entrance was obstructed with a counter table and pail of flour. The sink had no soap or paper towel. Remove all items obstructing the handwashing sink. The sink must remian accessible at all time and fully supplied with running cold and hot water, soap and paper towel in a dispenser.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 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?
- There is a gap at the bottom of the back exit door.Please install weather stripping to prevent the entry of pests.
- 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?