Skip to content
Loading map…

T&T SUPERMARKET INC.

224 HUNT CLUB RD OTTAWA ON K1V 1C1 · Food Safety

Official record from Ottawa →

Inspection summary

T&T SUPERMARKET INC. has been inspected 16 times by Ottawa Public Health since January 30, 2024. The most recent inspection, on September 10, 2026, found no infractions.

10 of 16 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Handwashing and staff hygiene.

The last 4 inspections in a row found no infractions. 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 6 times across 4 separate inspections, most recently on January 12, 2026. For example: The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on January 12, 2026. For example: Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on July 8, 2025. For example: Every food premise shall be provided with employee hand washing stations.

  • 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 6, 2024. For example: The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 8, 2025. For example: All food shall be protected from contamination and adulteration.

About this data

These results come from Ottawa 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.

16 inspections

  1. Complaint

    0 infractions

  2. Required

    0 infractions

  3. Complaint

    0 infractions

  4. Follow-up

    0 infractions

  5. Required

    2 infractions

    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
    • The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
  6. Required

    0 infractions

  7. Complaint

    0 infractions

  8. Required

    5 infractions

    • Every food premise shall be provided with employee hand washing stations.
      • The hand washing stations must be used only for the hand washing of employees.
    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
      • Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
    • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.
    • The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
      • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
    • All food shall be protected from contamination and adulteration.
      • Protect all food from contamination and adulteration.
  9. Required

    1 infraction

    • Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams.
      • Equipment and utensils that come into direct contact with food must be free from cracks, crevices and open seams.
  10. Routine inspection

    1 infraction

    • The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
      • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
  11. Follow-up inspection

    0 infractions

  12. Routine inspection

    3 infractions

    • The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
      • Clean and sanitize the surfaces of equipment and facilities as often as necessary to maintain such surfaces in a sanitary conditions.
    • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.
      • Provide refrigeration units with accurate indicating thermometers that may be easily read.
    • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean and used for no other purpose.
      • Maintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces in good repair.
  13. Complaint-based inspection

    0 infractions

  14. Complaint-based inspection

    0 infractions

  15. Follow-up inspection

    0 infractions

  16. Routine inspection

    3 infractions

    • Every food premise shall be provided with hot and cold running water under pressure and adequate refrigerated space.
      • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured or where utensils are cleaned.
      • Enforcement action taken.
    • Every food premise shall be operated and maintained such that it is not a health hazard, adversely affecting the sanitary operations or the wholesomeness of food.
      • Premises must be free from every condition that may be a health hazard.
    • Every food premise shall be provided with employee hand washing stations.
      • In compliance. Hand washing stations provided and adequately supplied.

Nearby inspected facilities

Own this business? Add a badge to your website