Skip to content
Loading map…

Tin Tin Food Supplies

11224 143 Street NW Edmonton AB T5M 1V5 · Food - General

Official record from Alberta →

Inspection summary

Tin Tin Food Supplies has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on August 24, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 11 times across 5 separate inspections, most recently on June 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on May 21, 2024. 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?

  • 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 June 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 6 separate inspections, most recently on June 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 6 times across 5 separate inspections, most recently on June 22, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bottle of bleach with fiber guard was found near the dishwashing sinks area in the room with the new walk-in freezer. Staff were reminded to not use bleach with fiber guard as it contains a perfume that can remain on surfaces when used as a sanitizer. Staff are to use regular, unscented bleach without fiber guard for preparation of the 100 ppm chlorine solution used as a food contact surface sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items, use scoops with a handle and store in a way that prevents bulk foods from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three bins of sesame chicken were found sitting in the "cooling room" with internal temperature of the chicken measured at 19C using a probe thermometer. The chicken was discarded during the inspection as it had been sitting there for greater than 2 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • June 22, 2026: the manager advised that the dishwasher is going to be replaced. A new machine has been ordered. Staff will continue to manually sanitize dishes and utensils after they are run through the dishwasher. Manager was asked to provide AHS with a written confirmation of when the dishwasher will arrive on-site.Dishwasher was ran multiple times but no chlorine residual was able to be achieved on the test strip.Operator instructed to manually sanitize all dishes and utensils in 100 ppm chlorine solution for 2 minutes and then air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Mechanical dishwasher is not being tested on a regular basis to ensure machine is sanitizing dishes and utensils properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher is in disrepair - machine is not dispensing sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust in the fan cover of the main walk-in cooler.Clean area noted.
  3. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside bulk food items, use scoops with a handle and store in a way that prevents bulk foods from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was ran multiple times but no chlorine residual was able to be achieved on the test strip.Operator instructed to manually sanitize all dishes and utensils in 100 ppm chlorine solution for 2 minutes and then air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Mechanical dishwasher is not being tested on a regular basis to ensure machine is sanitizing dishes and utensils properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher is in disrepair - machine is not dispensing sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust in the fan cover of the main walk-in cooler.Clean area noted.
  4. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bows were being used as scoops and stored directly inside bulk food items, use scoops with a handle and store in a way that prevents bulk foods from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher solution was empty, once changed the dishwasher was ran multiple times but no chlorine residual was able to be achieved on the test strip.Operator instructed to manually sanitize all dishes and utensils in 100 ppm chlorine solution for 2 minutes and then air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Mechanical dishwasher is not being tested on a regular basis to ensure machine is sanitizing dishes and utensils properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the ladies washroom was not working. Have this washroom placed out of order until it is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ensure lighting levels are sufficient in walk in cooler, and smaller freezers. Ensure or additional lighting fixtures may be needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were a few frayed wire baskets and utensils. Ensure that utensils and equipment are inspected prior to each use and are not used if they are damaged or unclean.The damaged utensils and equipment were discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher is in disrepair - machine is not dispensing sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust in the fan cover of the main walk-in cooler.Clean area noted.
  5. Monitoring Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat noted thawing within sinks in a pool of water without the water running.Corrective action: Always ensure water is running on thawing foods when done in sinks. Alternatively, plan accordingly and place frozen foods in walk-in cooler to thaw in advance.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher in kitchen was not sanitizing dishes and utensils properly - no sanitizer concentration was detected upon final cycle.Operator to use dishwasher to wash and rinse dishes & utensils then set up large sink to sanitize them in a 100ppm bleach sanitizer solution until dishwasher is serviced.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Mechanical dishwasher is not being tested on a regular basis to ensure machine is sanitizing dishes and utensils properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both paper towel dispensers for hand sinks in Bakery area were empty.Dispensers re-filled 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?
      • Large bay door at back of facility was left open when no delivery vehicles were there to drop off or pick up food.Door was closed during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting levels insufficient in following areas:- Walk-in cooler in main kitchen- Walk-in freezer in packing area
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Knives were being stored in gaps in between sinks and counters in Meat Cutting area. Knives were removed and instructed to re-clean and sanitize knives before next use.Corrective action: purchase a magnetic knife strip to hang knives or store knives in a proper knife holder.2) Handles of scoops were noted stored touching foods within dry storage food bins in Bakery area. Please ensure scoops are stored in a way where handles are not touching the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher is in disrepair - machine is not dispensing sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following require attention:- Outside surfaces of dry food bins in main production area- Curtains separating bakery and main production area.
  6. Risk Management 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?
      • New weatherstrip needed for both large bay doors.
  7. Risk Management Inspection

    2 infractions

    • 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?
      • New weatherstrip needed for both large bay doors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher in disrepair
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer buckets were prepared while food prep was taking place.Staff made buckets and sanitizer solutions during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored beside and above vegetables in walk-in cooler. Corrective action: store all raw meat and seafood in in a designated lower shelving space or below other foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher in kitchen was not sanitizing dishes and utensils properly - no sanitizer.Operator use dishwasher to wash and rinse dishes & utensils then set up large sink to sanitize them in a 100ppm bleach sanitizer solution
    • 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?
      • New weatherstrip needed for both large bay doors.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical dishwasher in disrepair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were noted stored in gap between sinks in meat cutting room.Please obtain a proper holder or container to store knives in.

Nearby inspected facilities

Own this business? Add a badge to your website