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Tin Tin Dim Sum

192A - 6455 MacLeod Trail SW Calgary AB T2H 0K8 · Food - General

Official record from Alberta →

Inspection summary

Tin Tin Dim Sum has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on October 18, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on October 6, 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 October 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on October 15, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 times across 2 separate inspections, most recently on November 28, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 October 6, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel in dispenser at handwash sink was jammed.Unit would not dispense the towel.Fix or replace the paper towel dispenser if it is broken.
  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two sanitizer buckets were observed on the main cooking line. One bucket measured 0 ppm chlorine, while the other measured 1000 ppm chlorine. Staff were advised to prepare a fresh sanitizer solution, measured at 100 ppm. Education was provided on the importance of regularly monitoring the sanitizer strength. Method to prepare 100 ppm solution discussed with staff.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Raw meat was stored above ready-to-eat (RTE) foods such as leafy greens inside the walk-in cooler. Corrections were made on-site. Staff were instructed to store raw meat on lower shelves and RTE foods on upper shelves to prevent cross-contamination.- Open flour bags were found in the back storage area, with some containing bowls inside them.Staff were instructed to either seal the bags properly or transfer the contents into food-grade containers with lids. Bowls were removed on-site. Staff were also advised not to store bowls inside food containers. *Use scoops with handles for dispensing food items, ensuring that the handle does not come into contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potentially hazardous food items such as cut/sliced carrots, lettuce, sprouts, and green onions were stored on preparation counters at temperatures ranging from 12°C to 15°C. Upon inquiry, staff confirmed that freshly cut vegetables are placed outside during lunch hours. Staff were provided with the following options: either store these items in the cooler, ice immersion method, or if they choose to keep them out, time-label the containers with a maximum two-hour limit and discard any leftovers thereafter. Containers were time-labeled on-site.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test papers for chlorine were not present. Staff was instructed to purchase the chlorine test papers as the facility uses bleach for surface sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the cutting boards in the food preparation area had deep grooves filled with food debris and a pale, worn-out surface. Staff were instructed to replace the cutting board, as it is no longer easily cleanable. The correction was made on-site.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was made available. Corrected during inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bins of noodles, bin of raw chicken, and a bucket of raw squid were placed directly on the floor
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was not working
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the time of inspection, the paper towel dispenser for the kitchen hand sink was not working properly
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dirty cardboard used to line shelving under the prep counter. Remove cardboard as this material is difficult to keep clean and sanitary
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of debris, oil/grease on the floor under equipment on the cooking line.2) The walls behind the cooking equipment and the line coolers were dirty with spills/food/oil, etc.- Clean these areas and ensure regular cleaning.3) Accumulation of dirt and food debris in upstairs dry storage area underneath shelving and under platforms for storage purposes. - Organize upstairs dry storage shelving area so cleaning is easier.- Clean dry storage area and ensure regular cleaning.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The meat tenderizer (mallet) was dirty with old food debris.-ensure all food equipment is cleaned and sanitized after use2) The bamboo steaming trays/containers (for dim sum) were rinsed in a dirty bucket of water.-clean and sanitize bamboo containers after each use. They must be cleaned and sanitized in the dishwasher OR in the 3-compartment sinks.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Raw squid was stored above cooked/ready-to-eat items.-ensure all raw, perishable foods (i.e. seafood, chicken, beef, eggs, etc) are stored on the bottom shelves in the walk-in cooler. 2) Foods in the walk-in cooler did not have covers/lids-ensure all food is covered and protected from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The grease trap lid (and/or the seal) was deteriorated as it was producing many noxious odors.-repair the grease trap as it should not be expelling that much odour.2) The ceiling near the washroom was missing and damaged.-replace/repair the ceiling. Ensure it is smooth, durable, non-absorbent and easily washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of debris, oil/grease on the floor under equipment on the cooking line.2) The walls behind the cooking equipment and the line coolers were dirty with spills/food/oil, etc.- Clean these areas and ensure regular cleaning.3) Accumulation of dirt and food debris in upstairs dry storage area underneath shelving and under platforms for storage purposes. - Organize upstairs dry storage shelving area so cleaning is easier.- Clean dry storage area and ensure regular cleaning.

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