1000 - 19587 Seton Crescent SE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 12, 2025
No maximum registering dishwasher safe thermometer OR color changing indicator strips on site to check the temperature of the high temperature dishwasher and ensure dishes are being sanitized. , **Repeat violation
TiNi Vietnamese Restaurant is in the SETON neighbourhood. SETON, Calgary has 100 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 14, 2026, there are 78 (78%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
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.
Dollarama 1294
SETON
This restaurant has been inspected 9 times since October 18, 2023, with 0 in compliance, 9 not in compliance, and 0 closures on record.
1 violation
No maximum registering dishwasher safe thermometer OR color changing indicator strips on site to check the temperature of the high temperature dishwasher and ensure dishes are being sanitized. , **Repeat violation
5 violations
There was no thermometer available for checking food temperatures. , , Please obtain a probe thermometer.
No test strips on site for measuring the concentration of the quat based sanitizer., Obtain test strips and use them to check sanitizer strength daily. , **Repeat violation
No maximum registering dishwasher safe thermometer OR color changing indicator strips on site to check the temperature of the high temperature dishwasher and ensure dishes are being sanitized. , **Repeat violation
, No one on site was food safe certified., As per Alberta Food Regulation Section 31, a person operating a food establishment must, at any time when there are 6 or more food handlers working on the premises, ensure that at least one member of the management or supervisory staff of the commercial food establishment holds a certificate or equivalent document, and that that individual is present at the commercial establishment at the time. , Complete an approved food safe certification course.
Raw wood shelving present in the following locations: , , - Shelving near walk in cooler/freezer, - Shelf with meat grinder, - Shelving near dishwashing area was chipping paint. , , Any wood used in a kitchen must be properly finished and sealed so that it is smooth, easy to clean and impervious to water., Stainless steel, metal or plastic are better options., **Repeat violation. Address this issue.
7 violations
The following temperature control concerns were noted: , , 1. Large bucket of individually bagged meat was observed on a lower shelf with no temperature control. The temperature of the meat was checked using a probe thermometer. Temperature was 4C. Staff onsite said the meat was defrosting. , , **Meat must not be left out to defrost. Please either store the meat in the cooler overnight to defrost or submerge meat in a sink with cold running water. Staff moved the meat to the cooler during the inspection., , 2. 4 metal inserts filled with cooked meat were left on the counter. The temperature was measured using a probe thermometer and was found to be approximately 69C, indicating that the meat was recently cooked. , , **Cooked meats must be stored either in the hot holding unit after cooking or placed in the cooler and re-heated on the stove when ready to serve. Staff moved the metal inserts to the cooler during the inspection., , 3. Buckets of hydrated noodles were stored in front of the handwashing sink at room temperature. , , **Hydrated noodles must be stored in the cooler.
There was no thermometer available for checking food temperatures. , , Please obtain a probe thermometer.
5 violations
Bean sprouts were stacked ontop of lettuce in the insert cooler and as a result, were unable to maintain a temperature of 4C or below. Bean sprouts were measured 10C, **Ensure bean sprouts are moved and kept at the proper temperature, , Hot holding unit with various meats was not hot enough. Meats were being held at 40C., **Please turn the unit heat up and ensure all products are maintained at 60C or above., At the time of inspection - temperature was increased.
No test strips on site for measuring the concentration of the quat based sanitizer., Obtain test strips and use them to check sanitizer strength daily. , **Repeat violation
No maximum registering dishwasher safe thermometer OR color changing indicator strips on site to check the temperature of the high temperature dishwasher and ensure dishes are being sanitized. , **Repeat violation
6 violations
Hand wash sink contained numerous cloths, sponges and a large pot that occupied the whole sink., Food handlers were unable to wash hands as a result., Do not block the hand wash sink. , Keep it empty at all times.
, No test strips on site for measuring the concentration of the quat based sanitizer., Obtain test strips and use them to check sanitizer strength daily.
, No maximum registering dishwasher safe thermometer OR color changing indicator strips on site to check the temperature of the high temperature dishwasher and ensure dishes are being sanitized. , ,
13 violations
, "Tini" spring rolls arrived at the time of inspection in the trunk of a non-refrigerated white vehicle (photos taken). , There were no receipts or proof that these were made at an approved/permitted food establishment and staff member indicated they were made at home., Only foods from approved/permitted facilities can be sold at a restaurant., Inspector seized and discarded one bag of spring rolls. , Driver took off with two bags of spring rolls so these were not able to be discarded., ,
, Staff indicated the unlabeled spray bottles contained a food grade sanitizing solution., When tested with strips, no sanitizer residual was measured., Bottles re-filled from wall mounted system at time of inspection., Solution was then too strong., Service wall mounted sanitizing solution dispenser and ensure the solution is at the required concentration (200ppm).
2 violations
Two prep line coolers were not equipped with thermometers., Coolers should be equipped with thermometers and temperature monitoring should be done daily.,
Raw wood shelving present near walk-in cooler/freezer and prep area., Other lower shelves in various areas have paint peeling off., Any wood used in a kitchen must be properly finished and sealed so that it is smooth, easy to clean and impervious to water., Stainless steel, metal or plastic are better options., **Repeat violation. Address this issue.
3 violations
Two prep line coolers were not equipped with thermometers., Coolers should be equipped with thermometers and temperature monitoring should be done daily.,
**Noted from previous inspection., Unknown if additional staff have taken training yet**, , Staff lacked basic food safety knowledge. No one onsite at the time of inspection had food safety certification., , Action required:, -Ensure an additional staff member completes the food safety certification course so that there will always be at least one person onsite with certification. The remaining staff must register in the food safety basics course. , -Provide proof of food safety certification to an Alberta Health Services Public Health Inspector.
Raw wood shelving present near walk-in cooler/freezer and prep area., Other lower shelves in various areas have paint peeling off., Any wood used in a kitchen must be properly finished and sealed so that it is smooth, easy to clean and impervious to water., Stainless steel, metal or plastic are better options., **Repeat violation. Address this issue.
6 violations
One spray bottle was not labelled., Ensure bottles are labelled to identify contents.
Two prep line coolers were not equipped with thermometers., Coolers should be equipped with thermometers and temperature monitoring should be done daily.,
Two containers of cooked beef inside of walk-in cooler were not covered., Ensure food in storage is covered to protect from contamination.
Large buckets of noodles were stacked in front of the handwash sink. Additionally, there were no paper towels available. , , Please ensure the handwash sink is accessible and stocked at all times.
No test strips on site for measuring the concentration of the quat based sanitizer., Obtain test strips and use them to check sanitizer strength daily. , **Repeat violation
No maximum registering dishwasher safe thermometer OR color changing indicator strips on site to check the temperature of the high temperature dishwasher and ensure dishes are being sanitized. , **Repeat violation
, No one on site was food safe certified., As per Alberta Food Regulation Section 31, a person operating a food establishment must, at any time when there are 6 or more food handlers working on the premises, ensure that at least one member of the management or supervisory staff of the commercial food establishment holds a certificate or equivalent document, and that that individual is present at the commercial establishment at the time. , Complete an approved food safe certification course.
Raw wood shelving present in the following locations: , , - Shelving near walk in cooler/freezer, - Shelf with meat grinder, - Shelving near dishwashing area was chipping paint. , , Any wood used in a kitchen must be properly finished and sealed so that it is smooth, easy to clean and impervious to water., Stainless steel, metal or plastic are better options., **Repeat violation. Address this issue.
, No one on site was food safe certified., As per Alberta Food Regulation Section 31, a person operating a food establishment must, at any time when there are 6 or more food handlers working on the premises, ensure that at least one member of the management or supervisory staff of the commercial food establishment holds a certificate or equivalent document, and that that individual is present at the commercial establishment at the time. , Complete an approved food safe certification course.
Raw wood shelving present near walk-in cooler/freezer and prep area., Other lower shelves in various areas have paint peeling off., Any wood used in a kitchen must be properly finished and sealed so that it is smooth, easy to clean and impervious to water., Stainless steel, metal or plastic are better options., **Repeat violation. Address this issue.
Food Handling Permit had expired on March 31, 2024. , Manager dealt with invoice for permit at time of inspection.
, No one on site was food safe certified., As per Alberta Food Regulation Section 31, a person operating a food establishment must, at any time when there are 6 or more food handlers working on the premises, ensure that at least one member of the management or supervisory staff of the commercial food establishment holds a certificate or equivalent document, and that that individual is present at the commercial establishment at the time. , Complete an approved food safe certification course.
Raw wood shelving present near walk-in cooler/freezer and prep area., Other lower shelves in various areas have paint peeling off., Any wood used in a kitchen must be properly finished and sealed so that it is smooth, easy to clean and impervious to water., Stainless steel, metal or plastic are better options., **Repeat violation. Address this issue.
, Raw beef was stored on the top shelf, above buns in the walk-in freezer., Store raw meats on the bottom shelves, below ready to eat foods, to prevent potential contamination.
, 1. Bowl of raw ground pork was stored uncovered on the floor below the burners. , 2. Two bags of noodles were also stored on the floor below the burners., Do not store any food on the floor., Food must be stored in food grade containers, on shelves or in coolers if perishable. , Products moved at time of inspection.
, Spray bottles in kitchen were not labeled., Ensure chemicals are labeled to identify contents.
, Uncovered ground pork stored on the floor below the burners was thawing at room temperature. , Thawing at room temperature is not acceptable., Thaw perishable foods in coolers or in packages under cold running water. ,
, Insert sitting at room temperature contained both pork and chicken and both products measured 17.5 degrees Celsius., Products discarded., Store chicken and pork in separate containers under temperature control.
, Black garbage bag being used to cover cooked rice in walk-in cooler., Do not use garbage bags to store or cover food., Use food grade covers.
, No maximum registering dishwasher safe thermometer OR color changing indicator strips on site to check the temperature of the high temperature dishwasher and ensure dishes are being sanitized. , Display was reading 150F for wash cycle but only 120F for rinse cycle., ,
, No test strips on site for measuring the concentration of the quat based sanitizer., Obtain test strips and use them to check sanitizer strength daily.
, No one on site was food safe certified., As per Alberta Food Regulation Section 31, a person operating a food establishment must, at any time when there are 6 or more food handlers working on the premises, ensure that at least one member of the management or supervisory staff of the commercial food establishment holds a certificate or equivalent document, and that that individual is present at the commercial establishment at the time. , Complete an approved food safe certification course.
Raw wood shelving present near walk-in cooler/freezer and prep area., Other lower shelves in various areas have paint peeling off., Any wood used in a kitchen must be properly finished and sealed so that it is smooth, easy to clean and impervious to water., Stainless steel, metal or plastic are better options., **Repeat violation. Address this issue.
, Exhaust canopy above fryers was dirty / greasy., Clean canopy.
**Noted from previous inspection., Unknown if additional staff have taken training yet**, , Staff lacked basic food safety knowledge. No one onsite at the time of inspection had food safety certification., , Action required:, -Ensure an additional staff member completes the food safety certification course so that there will always be at least one person onsite with certification. The remaining staff must register in the food safety basics course. , -Provide proof of food safety certification to an Alberta Health Services Public Health Inspector.
Raw wood shelving present near walk-in cooler/freezer and prep area., Other lower shelves in various areas have paint peeling off., Any wood used in a kitchen must be properly finished and sealed so that it is smooth, easy to clean and impervious to water., Stainless steel, metal or plastic are better options., **Repeat violation. Address this issue.
Ventilation canopy was extremely dirty and greasy., Floor below grill and fryers was covered in grease and food debris., Wall behind grill and fryers was dirty., Wall behind dishwasher was dirty. , Ceiling dirty around air vents., Clean noted areas., All surfaces must be clean and well maintained. ,