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SUPER MARCHE TROPIC

8075 Av. André-Ampère, Montréal, Québec, Montréal · Épicerie avec préparation

Official record from Montréal →

Inspection summary

SUPER MARCHE TROPIC has been inspected 12 times by Ville de Montréal since March 18, 2014. The most recent inspection, on November 30, 2017, recorded 1 infraction.

None of the 12 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 source, labelling and allergens and Food temperature control.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 7 times across 7 separate inspections, most recently on June 2, 2017. For example: The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.

  • 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 once on March 18, 2014. For example: 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.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 10 times across 10 separate inspections, most recently on November 30, 2017. For example: No person may operate a place or vehicle for the preparation of food for retail sale or the provision of services for remuneration in respect of food intended for human consumption without holding a licence in force.

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 18, 2014. For example: Any product packed for sale must bear, in indelible, very legible and apparent characters, the container, packaging or envelope containing it the inscriptions necessary to reveal the nature, condition, composition, use, exact quantity, origin and any particularity of the product; the name and address of the manufacturer, preparer, conditioner, packager, supplier or distributor; the place of manufacture, preparation or packaging of the product. The list of components shall be given in order of decreasing importance. The weight indication must take into account the normal loss of the product after packaging and be expressed as net weight.

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.

12 inspections

  1. Inspection

    1 infraction

    • No person may operate a place or vehicle for the preparation of food for retail sale or the provision of services for remuneration in respect of food intended for human consumption without holding a licence in force.
  2. Inspection

    2 infractions

    • No person may operate a place or vehicle for the preparation of food for retail sale or the provision of services for remuneration in respect of food intended for human consumption without holding a licence in force.
    • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
  3. Inspection

    1 infraction

    • No person may operate a place or vehicle for the preparation of food for retail sale or the provision of services for remuneration in respect of food intended for human consumption without holding a licence in force.
  4. Inspection

    1 infraction

    • No person may operate a place or vehicle for the preparation of food for retail sale or the provision of services for remuneration in respect of food intended for human consumption without holding a licence in force.
  5. Inspection

    2 infractions

    • No person may operate a place or vehicle for the preparation of food for retail sale or the provision of services for remuneration in respect of food intended for human consumption without holding a licence in force.
    • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
  6. Inspection

    2 infractions

    • No person may operate a place or vehicle for the preparation of food for retail sale or the provision of services for remuneration in respect of food intended for human consumption without holding a licence in force.
    • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
  7. Inspection

    1 infraction

    • No person may operate a place or vehicle for the preparation of food for retail sale or the provision of services for remuneration in respect of food intended for human consumption without holding a licence in force.
  8. Inspection

    1 infraction

    • No person may operate a place or vehicle for the preparation of food for retail sale or the provision of services for remuneration in respect of food intended for human consumption without holding a licence in force.
  9. Inspection

    2 infractions

    • No person may operate a place or vehicle for the preparation of food for retail sale or the provision of services for remuneration in respect of food intended for human consumption without holding a licence in force.
    • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
  10. Inspection

    2 infractions

    • No person may operate a place or vehicle for the preparation of food for retail sale or the provision of services for remuneration in respect of food intended for human consumption without holding a licence in force.
    • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
  11. Inspection

    1 infraction

    • The places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
  12. Inspection

    3 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 places, vehicles, equipment, materials and utensils used in preparation for packaging, storage, transport, labelling and service of products, as well as other sanitary facilities and premises, shall be clean.
    • Any product packed for sale must bear, in indelible, very legible and apparent characters, the container, packaging or envelope containing it the inscriptions necessary to reveal the nature, condition, composition, use, exact quantity, origin and any particularity of the product; the name and address of the manufacturer, preparer, conditioner, packager, supplier or distributor; the place of manufacture, preparation or packaging of the product. The list of components shall be given in order of decreasing importance. The weight indication must take into account the normal loss of the product after packaging and be expressed as net weight.

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