TanTanWy Inc.
Mobile · Food Premises Disclosure
Inspection summary
TanTanWy Inc. has been inspected 3 times by Northwestern Health Unit since May 22, 2024. The most recent inspection, on July 29, 2026, found no infractions.
1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.
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.
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 2 times on July 22, 2026. For example:
Adequate number of handwashing stations conveniently located and kept adequately supplied
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 May 22, 2024. For example:
Thermometers used to verify storage, food preparation, and hot holding temperatures
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 July 22, 2026. For example:
Constant supply of potable hot and cold running water under pressure
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 July 22, 2026. For example:
Washing hands thoroughly before and after handling food
About this data
These results come from Northwestern Health Unit, 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.
3 inspections
- Follow-up
0 infractions
- Required
4 infractions
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Provide potable hot and cold running water for handwashing in food preparation area
- Handwashing stations used for the sole purpose of handwashing
- Ensure hand wash basin is only used for handwashing of employees
- Washing hands thoroughly before and after handling food
- Ensure employees wash hands before resuming work
- Ensure handwashing is completed between tasks during food preparation
- Ensure that proper handwashing is completed, including using soap, lather for at least 20 seconds, rinse, and dry with paper towel or air dryer
- Constant supply of potable hot and cold running water under pressure
- Adequate number of handwashing stations conveniently located and kept adequately supplied
- Required
1 infraction
- Thermometers used to verify storage, food preparation, and hot holding temperatures