192A - 6455 MacLeod Trail SW
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
6 octobre 2025
Non conformeTwo 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 se trouve dans le quartier MEADOWLARK PARK. MEADOWLARK PARK, Calgary compte 77 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 24 juin 2026, 63 (82%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 22 novembre 2023, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
5 infractions
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.
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.
Freshly Squeezed
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.
Aucune infraction
6 infractions
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., ,
4 infractions
1) The meat tenderizer (mallet) was dirty with old food debris., -ensure all food equipment is cleaned and sanitized after use, , 2) The bamboo steaming trays/containers (for dim sum) were rinsed in a dirty bucket of water., -clean and sanitize bamboo containers after each use. They must be cleaned and sanitized in the dishwasher OR in the 3-compartment sinks.
1) Raw squid was stored above cooked/ready-to-eat items., -ensure all raw, perishable foods (i.e. seafood, chicken, beef, eggs, etc) are stored on the bottom shelves in the walk-in cooler. , , 2) Foods in the walk-in cooler did not have covers/lids, -ensure all food is covered and protected from contamination.
1) The grease trap lid (and/or the seal) was deteriorated as it was producing many noxious odors., -repair the grease trap as it should not be expelling that much odour., , 2) The ceiling near the washroom was missing and damaged., -replace/repair the ceiling. Ensure it is smooth, durable, non-absorbent and easily washable. ,
, 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., ,