T&T Supermarket
25 Heritage Meadows Way SE Calgary AB T2H 0A7 · Food - General
9 inspections
- Monitoring Inspection
0 infractions
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bakery departmentSeveral baked items, including egg tarts, curry pastries, BBQ pork pastries, and chicken pies, were found in the bakery section warming unit at temperatures between 50.8°C - 52.8°C. The warming unit’s knob was set to “1,” while the manufacturer's label indicates it should be set to “2” or “3” to maintain safe temperatures between 65°C and 74°C (150°F to 165°F). - All food items found below safe holding temperatures were discarded during the inspection. The operator was instructed to adjust the knob setting and monitor food temperatures regularly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Five boxes of Crispy Papa Chicken stored underneath the heat lamps near the cart were measured at 37.9C (discarded).2. Two containers of Baked Seafood Rice Cream sauce, three containers of Fried Fish, four containers of Glutinous Rice with Chinese Sausage in the display warmer near the cart were measured between 34.2-37.6C (discarded).3. Cooked food items in the display warmer with packaging date and time available were measured between 37.6-41.4C. Operator was advised to reheat the food items immediately.- Ensure hot holding temperature is maintained at 60 degrees Celsius or above.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Five boxes of Crispy Papa Chicken stored underneath the heat lamps near the cart were measured at 37.9C (discarded).2. Two containers of Baked Seafood Rice Cream sauce, three containers of Fried Fish, four containers of Glutinous Rice with Chinese Sausage in the display warmer near the cart were measured between 34.2-37.6C (discarded).3. Cooked food items in the display warmer with packaging date and time available were measured between 37.6-41.4C. Operator was advised to reheat the food items immediately.- Ensure hot holding temperature is maintained at 60 degrees Celsius or above.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bakery departmentSeveral baked items, including egg tarts, curry pastries, BBQ pork pastries, and chicken pies, were found in the bakery section warming unit at temperatures between 50.8°C - 52.8°C. The warming unit’s knob was set to “1,” while the manufacturer's label indicates it should be set to “2” or “3” to maintain safe temperatures between 65°C and 74°C (150°F to 165°F). - All food items found below safe holding temperatures were discarded during the inspection. The operator was instructed to adjust the knob setting and monitor food temperatures regularly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bakery departmentSeveral baked items, including egg tarts, curry pastries, BBQ pork pastries, and chicken pies, were found in the bakery section warming unit at temperatures between 50.8°C - 52.8°C. The warming unit’s knob was set to “1,” while the manufacturer's label indicates it should be set to “2” or “3” to maintain safe temperatures between 65°C and 74°C (150°F to 165°F). - All food items found below safe holding temperatures were discarded during the inspection. The operator was instructed to adjust the knob setting and monitor food temperatures regularly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bakery departmentSeveral baked items, including egg tarts, curry pastries, BBQ pork pastries, and chicken pies, were found in the bakery section warming unit at temperatures between 50.8°C - 52.8°C. The warming unit’s knob was set to “1,” while the manufacturer's label indicates it should be set to “2” or “3” to maintain safe temperatures between 65°C and 74°C (150°F to 165°F). - All food items found below safe holding temperatures were discarded during the inspection. The operator was instructed to adjust the knob setting and monitor food temperatures regularly.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bakery departmentPaper towel dispenser at the back hand sink was empty. Paper towels restocked during inspection.- Ensure handwashing stations are stocked with paper towels, hand soap, hot and cold running water supply at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions