Tin Tin Dim Sum

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

4 inspections

1. Demand InspectionOct 6, 2025

   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.
2. Risk Management InspectionDec 5, 2024

   0 infractions

3. Monitoring InspectionNov 28, 2024

   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.
4. Monitoring InspectionNov 22, 2023

   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.