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Tin Tin Hot Pot

100 - 330 Thickwood Boulevard Fort McMurray AB T9K 1Y1 · Food - General

Official record from Alberta →

Inspection summary

Tin Tin Hot Pot has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 6, 2023. The most recent inspection, on February 27, 2025, recorded 9 infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 on February 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on February 27, 2025. 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 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 2 separate inspections, most recently on February 27, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 February 27, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 February 27, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Storage of raw chicken immediately next to pre-cooked chicken balls (wrapping open) in the walk-in cooler was noted. Discussed issue with facility manager and the chicken balls were transferred away from the raw chicken. Ensure raw chicken/meats are stored separately from prepared products and ready to eat products like vegetables.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use disposable cup and a bowl (no handle - buried into product) were used as scoops in the large bulk ingredient bins. Scoops must have a handle and be washable to minimize potential product contamination risk. Discussed issue with manager and the disposable cup and bowl were discarded and/or sent for washing during the inspection.Several meat products were stored (plastic wrapped) on the floor of the walk-in freezer. All food products must be stored at least 6 inches above the floor to protect from contamination. Staff started reorganizing storage of the freezer during the inspection to move those products up.Significant ice buildup was noted on a box of frozen meat - discard this product and protect products from condensation from the freezer unit - also this amount of ice build up suggests a potential issue with the freezer unit that should be assessed by a professional.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple containers of garlic in oil were stored at 25C along the cookline - products were discarded during the inspection. High risk products like garlic in oil must be stored outside the temperature danger zone (4C-60C). Several containers of soup bases were store at room temperature along the cookline - manufacture instructions for these products indicate that refrigeration is required after opening. Products were discarded. Multiple dishes of chopped vegetables were stored at room temperature along the cookline - all vegetables once prepared/washed/cooked must be stored outside of the temperature danger zone. Products were discarded.Raw in-shell eggs were stored on the cookline - manager indicated they were there in preparation for fried rice orders - eggs measured 34C. Eggs were discarded. Raw whole eggs must be stored at 7C or lower prior to cooking.Hot buffet products measured from 44C-55C. Discussed the issue with the facility manager - products were discarded. Staff indicated that the current hot holding unit was not adjustable for increasing the temperature setting. Strongly recommend a hot holding unit that can be adjusted warmer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available onsite - obtain a probe thermometer for monitoring cooking temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not available at the back prep area hand sink. Hand sinks must be supplied with soap and paper towels at all times - soap was obtained 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?
      • Pest monitoring logs were not available/up to date at the time of the inspection. Monthly pest control monitoring inspection records must be kept onsite for review.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Ensure food safety certification for the management staff/owner is submitted for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deli slicer was visibly dirty. Discussed cleaning process with the manager and she indicated that it was cleaned before using. Equipment cannot be allowed to sit in an unclean state after use until the next session of work. All equipment must be cleaned prior to and after use as well as after 4 hours of continuous work if long periods of use occur.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation logs were not up to date/completed regularly. Ensure records are maintained as tasks are completed.Back ingredient storage area, prep area, and walk-in freezer were overcrowded with product and require reorganization and decluttering.
  2. Initial Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Ensure food safety certification for the management staff/owner is submitted for review.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

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