1000 - 19587 Seton Crescent SE · SETON
12 décembre 2025
Non conformeNo 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 se trouve dans le quartier SETON. SETON, Calgary compte 95 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 77 (81%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
Ce restaurant a été inspecté 4 fois depuis le 10 avril 2025, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
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
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.
SETON
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.
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.
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.
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
, 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.