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Auttarote Thai Cuisine

200 - 118 5 Avenue SE Calgary AB T2G 0E2 · Food - General

Official record from Alberta →

Inspection summary

Auttarote Thai Cuisine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on February 19, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on February 12, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 3 separate inspections, most recently on February 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 2 separate inspections, most recently on January 28, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 28, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Deli containers/ Tupperware were being used as bulk scoops for bulk dry food ingredients. Please ensure that all bulk food scoops are equipped with a handle to protect from cross-contamination.
  2. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff indicated they use a reusable rang to dry their hands after hand washing. A rag was hung up next to the hand-washing sink. This is not a safe or approved method of hand drying as the rag can dirty cleaned hands and contribute to cross-contamination. Please ensure staff are only using single-use paper towels to dry their hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A universal knife block was in use. These knife blocks cannot be cleaned and are not permitted for use. Please discontinue the use of this type of knife block and switch to a method that allows for proper cleaning such as a magnetic strip.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Deli containers/ Tupperware were being used as bulk scoops for bulk dry food ingredients. Please ensure that all bulk food scoops are equipped with a handle to protect from cross-contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water was not available at the kitchen hand washing sink. Please repair the plumbing such that hot water is available at the hand-washing sink.All hand-washing sinks must be equipped with liquid hand soap, single-use paper towels, and running hot and cold water to facilitate proper hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • duct tape was observed on the lid of the ice machine. Please remove the duct tape as it is not a cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grime and food debris was observed in the following locations:- Under the dishwasher and dishwashing sinks - Under and behind the cook line. - The floors in the walk-in cooler - The floor in the bar (under equipment and counters)Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The customer washrooms were not in a clean and sanitary condition at the time of the inspection.Please deep clean the washrooms and ensure they are kept in a clean and sanitary condition hereafter.
  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only one drain plug was available for the two-compartment sink. Two drain plugs are required for proper manual dishwashing. Please obtain a second drain plug.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grime and food debris was observed under the dishwasher and dishwashing sinks as well as under and behind the cook line. Please clean.
  4. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *BAG OF ONIONS STORED DIRECTLY ON THE FLOOR IN THE KITCHEN AREA. ENSURE THAT ANY FOODS IN ABSORBENT PACKAGING ARE STORED OFF THE FLOOR*
  5. Initial Inspection

    0 infractions

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