10 Sage Hill Plaza NW · SAGE HILL
16 avril 2026
ConformeAucune infraction trouvée
T&T Supermarket se trouve dans le quartier SAGE HILL. SAGE HILL, Calgary compte 94 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 82 (87%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 9 fois depuis le 11 décembre 2024, avec 4 conformes, 5 non conformes et 1 fermeture au dossier.
A food handler was washing the wiping cloth at the 3-compartment sink in the sushi/kitchen area while wearing a pair of gloves and proceeded to handling food without changing the gloves., , Ensure staff wash their hands prior to handling food., , Disposable gloves should only be used once and not reused.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Dented food cans were noted on the shelves at the aisle., , The dented canned foods were promptly removed., , Ensure there is a plan to remove dented food cans from the aisle.
Quat sanitizer solution buckets at the produce area measured 100 ppm., , Fresh quat sanitizer solution buckets were prepared at 200 ppm., , Ensure sanitizer solution buckets are replaced every 2-hours
1. Mixed vegetables in oil were stored on the counter measuring 18.4°C., , Food was discarded., , 2. Cut pork and lotus root w/stay was stored on the counter at 12.6°C. The cook noted that he was in the process of cooking the food. Lots of food were stored on the counter at the same time. The cook was advised to do each task at a time., , Food was stored in the prep cooler., , 3. Uncooked tofu was stored on the counter with an internal temperature of 7.6°C., , Food was stored in the prep cooler., , 4. Cooked pork belly was stored on the counter with an internal temperature of 44.8°C. The cook was noted to cook the food right away., , 5. Cooked fish was stored on the counter with an internal temperature of 39.8°C. The cook was noted to cook the food immediately., , 6. Two packs of uncooked raw pork were stored in a stainless steel bowl on the counter to thaw with an internal temperature of 9.5°C. The cook was noted to store the food in the prep cooler., , 7. 11 Taiwanese rice rolls were stored in the warmer with an internal temperature between 40.7°C to 52.7°C., , The 11 Taiwanese rice rolls were discarded., , 8. The internal temperature of the corn cake at the Grab N Go hot holding unit measured 53.9°C., , The food was reheated in the warmer to 74°C and held on the hot holding unit at above 60°C., , 9. The surface temperature of the following food items at the buffet measured pork & lotus root w/stay 53.1°C, soy sauce fried noodle 46.6°C, and yay-chou fried rice 50°C., , The foods were reheated in the oven to 74°C., , Ensure the food is not filled to the top of the insert so the food can be evenly maintained at 60°C at all times., , 10. Sausages were hung in the hot holding unit with an internal temperature of 58.8°C, pork ribs at 55°C, and cooked chicken at 50°C., , Food items were reheated in the oven to 74°C.
A nylon bag was used to line the display cooler shelves before storing produce on it., , The nylon bag was promptly removed., , Surfaces must be smooth not absorbent to moisture and easy to clean.
1. Deep grooves were noted on the preparation cooler cutting board at the kitchen area., , Replace or resurface as needed., , 2. Blue green algae were noted in the seafood tank in the seafood area., , Clean the tank.
Water was pooling underneath the handwashing sink at the produce area. The pipe underneath the sink was leaking., , Fix the pipe.
1. Food handlers were all wearing gloves. A food handler was observed washing their hands while wearing gloves. A food handler was not changing their gloves between tasks, washing their hands before changing gloves, and changing their gloves after touching their mask., , The food handlers were promptly instructed to wash their hands before changing their gloves., , Guideline for proper gloves use was sent to the operator., , 2. Food handler was seen not washing their hands before wearing gloves., , Staff was instructed to wash their hands.
1. Uncooked raw rice was being soaked in water in ice cookers before cooking at 15.6° C to 16.2° C respectively., , Staff was instructed to soak rice in the walk-in cooler if they are not ready to be cooked., , 2. Hot holding unit used to hold food products such as mixed vegetables, rice, soup base and beef soup measured between 35°C to 50°C., , The food products were all discarded.
The hot water faucet at the sushi prep area in the kitchen was not operational., , Fix the hot water faucet to ensure the handwashing sink is fully functional.
Grease deposits and other residues were accumulated on the ventilation canopy filters., , Due to the high level of deep frying, clean the ventilation canopy filters daily or at least three times in a week., , , Previous violations:, Kitchen department:, 1. Tongs used to serve buns was stored on the side of the hot holding unit. , , The tong was promptly washed and stored in an ice bath (Corrected During Inspection). , , 2. Deep grooves were noted on the prep cooler cutting board., , Resurface or replace the cutting board., , Fish department:, 1. Used tongs, and red and blue baskets were stored on top of the fish and seafood display coolers with water visibly dripping from them., , The utensils were taking to the back for washing (Corrected During Inspection)., , Develop a plan to distinguish clean tongs and baskets from used ones.
Sushi/kitchen department:, Two rice cookers were found containing rice soaked in water at 17°C. It was noted that the standard practice involves soaking the rice throughout the day and night, with the cookers set to automatically begin cooking at 6:30 a.m. the following day., , The food handler was instructed to store the soaked rice in the cooler., , Do not soak rice at room temperature.
Kitchen department:, 1. The soap dispenser was not dispensing soap. It was noted that the soap dispenser was not operational., , The soap dispenser was promptly fixed and dispensing soap., , Bakery department:, 1. The handwashing sink was obstructed with two garbage cans., , The garbage cans were promptly relocated to a different area., , Fish department:, 1. No soap in the soap dispenser., , The soap dispenser was promptly restocked., , 2. The handwashing sink used for customers to wash their hands was obstructed with a garbage bin., , The garbage bin was promptly moved.
Kichen department:, 1. Tongs used to serve buns was stored on the side of the hot holding unit. , , The tong was promptly washed and stored in an ice bath (Corrected During Inspection). , , 2. Deep grooves were noted on the prep cooler cutting board., , Resurface or replace the cutting board., , Fish department:, 1. Used tongs, and red and blue baskets were stored on top of the fish and seafood display coolers with water visibly dripping from them., , The utensils were taking to the back for washing (Corrected During Inspection)., , Develop a plan to distinguish clean tongs and baskets from used ones.
Main Kitchen:, 1) Stand up cooler: Perishable foods were measured between 7.0 to 9.6 degrees C. , Ribs @ 7.3 degrees C. , Chowmein @ 9.6 degrees C. , Garlic @ 7.0 degrees C. , , Fix the cooler, , 2) BBQ meats in the oven were measured between 46.5 to 56.9 degrees C. Oven heat was turned off. Reheat all BBQ meats to 74 degrees or higher before serving. , , Chicken legs @ 46.5 degrees C. , Roasted Pork @ 56.9 degrees C. , BBQ duck @ 55.5 degrees C , BBQ Pork @ 54.0 to 55.0 degrees C. , , Store all perishable food at 4 degrees C or below or at 60 degrees C. or higher.