Skip to content
Loading map…

T&T Supermarket

3451 Calgary Trail NW Edmonton AB T6J 6Z2 · Food - General

8 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several used or dirty wiping cloths were observed on kitchen counters and food prep tables. Staff were reminded to store used wiping cloths in a sanitizer solution between uses and place dirty cloths in a designated storage bin for laundering.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The meats in the BBQ hot holding display cabinet were measured at 48–50°C. Staff indicated they had been turned down to prevent the food from burning. They were instructed to turn them back on, and the temperatures of the displayed meats were then confirmed using a probe thermometer to ensure they were maintained at 60°C or above. High-risk foods must be kept at 60°C or higher at all times to prevent bacterial growth and ensure food safety.2. Several packs of pork in the prep line food cart, being repackaged for display, were measured at 7–10°C. Staff were instructed to return the bags to the cooler and only bring out small batches at a time to prevent holding food in the temperature danger zone.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The three-compartment sink in the bakery had mold-like growth and dirt accumulation and must be thoroughly cleaned and sanitized.The cube ice machine behind the seafood department had interior dirt buildup and must be cleaned and sanitized.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ** - facility is not maintaining proper food discard records or proof of food removal.
  7. Demand Inspection

    0 infractions

  8. Initial Inspection

    0 infractions