192A - 6455 MacLeod Trail SW · MEADOWLARK PARK
October 6, 2025
Not in ComplianceTwo sanitizer buckets were observed on the main cooking line. One bucket measured 0 ppm chlorine, while the other measured 1000 ppm chlorine. Staff were advised to prepare a fresh sanitizer solution, measured at 100 ppm. Education was provided on the importance of regularly monitoring the sanitizer strength. Method to prepare 100 ppm solution discussed with staff.
- Raw meat was stored above ready-to-eat (RTE) foods such as leafy greens inside the walk-in cooler. Corrections were made on-site. Staff were instructed to store raw meat on lower shelves and RTE foods on upper shelves to prevent cross-contamination., - Open flour bags were found in the back storage area, with some containing bowls inside them., Staff were instructed to either seal the bags properly or transfer the contents into food-grade containers with lids. Bowls were removed on-site. Staff were also advised not to store bowls inside food containers. *Use scoops with handles for dispensing food items, ensuring that the handle does not come into contact with the food.
Potentially hazardous food items such as cut/sliced carrots, lettuce, sprouts, and green onions were stored on preparation counters at temperatures ranging from 12°C to 15°C. Upon inquiry, staff confirmed that freshly cut vegetables are placed outside during lunch hours. Staff were provided with the following options: either store these items in the cooler, ice immersion method, or if they choose to keep them out, time-label the containers with a maximum two-hour limit and discard any leftovers thereafter. Containers were time-labeled on-site.
Test papers for chlorine were not present. Staff was instructed to purchase the chlorine test papers as the facility uses bleach for surface sanitation.
One of the cutting boards in the food preparation area had deep grooves filled with food debris and a pale, worn-out surface. Staff were instructed to replace the cutting board, as it is no longer easily cleanable. The correction was made on-site.
Tin Tin Dim Sum is in the MEADOWLARK PARK neighbourhood. MEADOWLARK PARK, Calgary has 77 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 4, 2026, there are 63 (82%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since November 28, 2024, with 1 in compliance, 2 not in compliance, and 0 closures on record.
Two sanitizer buckets were observed on the main cooking line. One bucket measured 0 ppm chlorine, while the other measured 1000 ppm chlorine. Staff were advised to prepare a fresh sanitizer solution, measured at 100 ppm. Education was provided on the importance of regularly monitoring the sanitizer strength. Method to prepare 100 ppm solution discussed with staff.
- Raw meat was stored above ready-to-eat (RTE) foods such as leafy greens inside the walk-in cooler. Corrections were made on-site. Staff were instructed to store raw meat on lower shelves and RTE foods on upper shelves to prevent cross-contamination., - Open flour bags were found in the back storage area, with some containing bowls inside them., Staff were instructed to either seal the bags properly or transfer the contents into food-grade containers with lids. Bowls were removed on-site. Staff were also advised not to store bowls inside food containers. *Use scoops with handles for dispensing food items, ensuring that the handle does not come into contact with the food.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
MEADOWLARK PARK
Potentially hazardous food items such as cut/sliced carrots, lettuce, sprouts, and green onions were stored on preparation counters at temperatures ranging from 12°C to 15°C. Upon inquiry, staff confirmed that freshly cut vegetables are placed outside during lunch hours. Staff were provided with the following options: either store these items in the cooler, ice immersion method, or if they choose to keep them out, time-label the containers with a maximum two-hour limit and discard any leftovers thereafter. Containers were time-labeled on-site.
Test papers for chlorine were not present. Staff was instructed to purchase the chlorine test papers as the facility uses bleach for surface sanitation.
One of the cutting boards in the food preparation area had deep grooves filled with food debris and a pale, worn-out surface. Staff were instructed to replace the cutting board, as it is no longer easily cleanable. The correction was made on-site.
No sanitizer was made available. Corrected during inspection
Probe thermometer was not working
At the time of inspection, the paper towel dispenser for the kitchen hand sink was not working properly
Several bins of noodles, bin of raw chicken, and a bucket of raw squid were placed directly on the floor
Dirty cardboard used to line shelving under the prep counter. , , Remove cardboard as this material is difficult to keep clean and sanitary
, 1) There was an accumulation of debris, oil/grease on the floor under equipment on the cooking line., , 2) The walls behind the cooking equipment and the line coolers were dirty with spills/food/oil, etc., - Clean these areas and ensure regular cleaning., , , 3) Accumulation of dirt and food debris in upstairs dry storage area underneath shelving and under platforms for storage purposes. , - Organize upstairs dry storage shelving area so cleaning is easier., - Clean dry storage area and ensure regular cleaning., ,