T&T Supermarket
800 - 999 36 Street NE Calgary AB T2A 7X6 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was mould on caulking behind the handwashing sink with splashguards.Remove caulking and apply new caulking.2) There was an accumulation of debris on the pushcart with baking ingredients.Clean the pushcart.3) The posted sign behind the mixer and in the front service area of the bakery had debris buildup on the tape. Tape was also peeling off the walls.Remove old tape.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats concentration in the buckets measured above 400 ppm.Quats leaves chemical residue. Must ensure that the solution is kept at 200 ppm
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Band saw at the meat department not cleaned properly. Before cleaning, must take completely apart the saw, and clean all surfaces. After cleaning, must sanitize
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cutting tables at the butcher and fish department, need to be resurfaced. To many deep cuts. Can't' be cleaned and sanitized properly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed dirty knives stored on a magnetic holder. Utensils must be cleaned and sanitized before putting them away. Ensure that the holder is also cleaned and sanitized
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Kitchen - There is no physical barrier in front of the mop sink and there is no adequate separation between the mop sink and the food handling area.Install a washable door with a minimum height of 5 feet or provide a clearance of 10 feet between the mop sink and the food handling or food storage area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Meat and kitchen - Hand sinks that are immediately adjacent to dishwashing or food preparation did not have splashguards.Install a washable splashguard with a minimum height of 12 inches or provide a clearance of 18 inches.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Kitchen - There was no barrier between the food preparation cooler and the customers.Kitchen - The vertical sneeze guard between the butcher block and the customers measured approximately 53 inches (4.41 feet) from the floor.Kitchen - The vertical sneeze guard between the boiling station and the customers measured approximately 52 inches (4.33 feet) from the floor.Install sneeze guards that can effectively protect opened food from customer contamination. For example: a vertical sneeze guard that measures at least 6 feet from the floor. If the sneeze guard is less than 6 feet, a minimum 12 inch top return is required with no or minimal gaps between adjoining panes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Meat - Knives and a tray were stored in the hand sink.The hand sink was cleared during the inspection. Hand sinks must remain accessible at all times.
- 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?
- Back of house - A floor drain cover was missing by the meat walk-in freezer. Install a tight-fitting cover over the floor drain.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Kitchen - The butcher block had signs of wear and tear. The center was rough and pitted revealing unfinished wood. Properly repair or replace the butcher block.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
14 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bakery - Used cleaning cloths were stored on food preparation surfaces.Cleaning cloths were placed in a sanitizer during the inspection. Ensure cleaning cloths are submerged in the sanitizer between uses.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Kitchen - Quat sanitizer in a pail by the heavy-duty dishwasher measured 0 ppm.Fresh quat sanitizer was prepared during the inspection and it measured 200 ppm. Replace sanitizer regularly as the concentration weakens with time and usage.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Kitchen (BBQ area) - Quat sanitizer in the sanitizer pail and from the chemical dispenser measured less than 200 ppm.Calibrate the chemical dispenser and use quat sanitizer at 200 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bakery, meat and kitchen (hot food, sushi and dim sum) - Hand sinks immediately adjacent to dishwashing or food preparation did not have splashguards.Install a washable splashguard with a minimum height of 12 inches or provide a clearance of 18 inches.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Kitchen - There is no physical barrier in front of the mop sink and there is no adequate separation between the mop sink and the food handling area.Install a washable door with a minimum height of 5 feet tall or provide a clearance of 10 feet between the mop sink and the food handling or food storage area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Kitchen and bakery- Staff belongings were stored on shelving in the dry storage area.Designate a separate area for storing personal items.2) Meat - The utensil for handling ground meat was stored horizontally in the container. Store utensils in a manner that prevents contamination of the handles.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Kitchen - Opened food cans were found in one of the walk-in coolers.Foods were transferred from cans to food grade containers.2) Seafood - A mop was stored next to the three-compartment sink with the mop head in contact with the edge of the sink basin.The mop was taken to the back of house for separate storage. Store janitorial equipment and supplies separate from food handling or food storage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Kitchen - There was no barrier between the food preparation cooler and the customers.Kitchen - The vertical sneeze guard between the butcher block and the customers measured approximately 53 inches (4.41 feet) from the floor.Kitchen - The vertical sneeze guard between the boiling station and the customers measured approximately 52 inches (4.33 feet) from the floor.Install sneeze guards that can effectively protect opened food from customer contamination. For example: a vertical sneeze guard that measures at least 6 feet from the floor. If the sneeze guard is less than 6 feet, a minimum 12 inch top return is required with no or minimal gaps between adjoining panes.Due to various designs, operators were advised to provide AHS a drawing or specification sheet prior to ordering the sneeze guards.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Seafood - There is no hand soap at the single compartment sink in the packaging area.Provide liquid hand soap in a suitable dispenser.2) Kitchen - Dry food was being portioned in the storage area without a hand sink.Install a hand sink in this area or portion food in another area with convenient access to handwashing facilities.
- 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?
- 1) Kitchen - Mouse droppings were found in a corner by the BBQ display cases.2) Back of house - Mouse droppings were found in the recycling area and in front of the electrical panels.Remove mouse droppings safely and disinfect the contaminated areas. Seal possible pest entry points and remove harborage areas such as the long hollow metal pipe on the floor and the pile of flattened cardboard boxes on the floor.3) Back of house - Floor drain covers were missing by the meat walk-in freezer. Install well-fitting covers over the floor drains.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Kitchen - Cardboard shelf liners were used in the dim sum walk-in cooler.Remove cardboard shelf liners and use shelf liners that are cleanable and not absorbent to moisture.
- 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) Kitchen - Caulking on the lower section of the wall located by the commercial kettle was discolored and flaking.Repair the wall to a smooth and washable finish.2) Kitchen - By the self cooking centre oven, there was a hole in the floor with accumulation of water.Fill the hole to avoid accumulation of water or debris.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Kitchen - The butcher block had signs of wear and tear. The center was rough and pitted revealing unfinished wood. As a temporary corrective action, food was prepared on another cutting board over the butcher block to avoid direct food contact.Properly repair or replace the butcher block.Kitchen - A white plastic cutting board was damaged with scratch marks.Properly repair or replace the cutting board.
- 23. Is the facility maintained in a clean and sanitary condition?
- Seafood - Ceiling tiles above the fish cutting area were unclean.Clean the ceiling.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?