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California Thai

112 - 11658 Sarcee Trail NW Calgary AB T3R 0A1 · Food - General

Official record from Alberta →

Inspection summary

California Thai has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on September 4, 2026, recorded 5 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 5 separate inspections, most recently on September 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on July 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 15 times across 7 separate inspections, most recently on September 4, 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?

  • 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 9 times across 4 separate inspections, most recently on September 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 8 times across 5 separate inspections, most recently on September 2, 2025. 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.

7 inspections

  1. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat violation cited on August 26, 2026:There was no food safe sanitizer prepared in the front area.Prepare chlorine sanitizer solution at 100 ppm.Previous violation:No food safe sanitizer was prepared in the front area.Bleach sanitizer solution in the back prep area was measured less than 100 ppm.-Ensure that the bleach solution is maintained at 100ppm.-Ensure that the food safe sanitizer is prepared before starting any food preparation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Repeat violations cited on August 25, 2026:1. Food items such as deep-fried chicken, bean sprout, vegetables, cheese, and beef, stored in the walk-in cooler was uncovered.2. Food items stored in the food preparation cooler at the cook line were uncovered.Ensure food items are covered when stored in the walk-in cooler and food preparation cooler.Previous violations:1)Food containers stored open in the walk-in cooler and the prep line cooler.-Ensure that the food containers are covered to prevent contamination.2) The vegetables were washed together in bulk, and it was noted that the insect was from the vegetables.-Ensure that the vegetables are washed in small portions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat violations cited on August 25, 2026:Stainless steel bowls were used as scoops and stored inside the bean sprout container in the walk-in cooler.Obtain scoops that have a handle and store stainless steel bowl outside of the bean sprout container.Previous violation cited on August 25, 2026:1)Stainless steel bowls were used as scoops for the bulk containers.-Ensure that scoops with handles are used for bulk containers.2) Food containers were stored on the floor of the walk-in cooler.-Ensure that the food containers are stored at least 6 inches above the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tapes were attached on top of the counter at the cookline area. The surface was improperly finished.Remove the tapes so surfaces are properly finished, smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on August 25, 2026:1. Grease build-up was observed behind and underneath the equipment at the ventilation canopy.2. Dust build-up was noted underneath the food preparation cooler at the cook line.Clean the indicated area.Previous violations:"Outstanding Violations"1) Food debris and grease build-up underneath the front-line equipment (wok, deep fryers and stove)2) Sight dust build-up on air vents, walls and light covers.3) Grime build-up on the wall and floor by the mop sink and three compartment sink.4) debris build-up on the kitchen shelves. 1 to 4) Clean these areas.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat violation cited on August 26, 2026:There was no food safe sanitizer prepared in the front area.Prepare chlorine sanitizer solution at 100 ppm.Previous violation:No food safe sanitizer was prepared in the front area.Bleach sanitizer solution in the back prep area was measured less than 100 ppm.-Ensure that the bleach solution is maintained at 100ppm.-Ensure that the food safe sanitizer is prepared before starting any food preparation.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Repeat violations cited on August 25, 2026:1. Food items such as deep-fried chicken, bean sprout, vegetables, cheese, and beef, stored in the walk-in cooler was uncovered.2. Food items stored in the food preparation cooler at the cook line were uncovered.Ensure food items are covered when stored in the walk-in cooler and food preparation cooler.Previous violations:1)Food containers stored open in the walk-in cooler and the prep line cooler.-Ensure that the food containers are covered to prevent contamination.2) The vegetables were washed together in bulk, and it was noted that the insect was from the vegetables.-Ensure that the vegetables are washed in small portions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat violations cited on August 25, 2026:Stainless steel bowls were used as scoops and stored inside the bean sprout container in the walk-in cooler.Obtain scoops that have a handle and store stainless steel bowl outside of the bean sprout container.Previous violation cited on August 25, 2026:1)Stainless steel bowls were used as scoops for the bulk containers.-Ensure that scoops with handles are used for bulk containers.2) Food containers were stored on the floor of the walk-in cooler.-Ensure that the food containers are stored at least 6 inches above the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tapes were attached on top of the counter at the cookline area. The surface was improperly finished.Remove the tapes so surfaces are properly finished, smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations cited on August 25, 2026:1. Grease build-up was observed behind and underneath the equipment at the ventilation canopy.2. Dust build-up was noted underneath the food preparation cooler at the cook line.Clean the indicated area.Previous violations:"Outstanding Violations"1) Food debris and grease build-up underneath the front-line equipment (wok, deep fryers and stove)2) Sight dust build-up on air vents, walls and light covers.3) Grime build-up on the wall and floor by the mop sink and three compartment sink.4) debris build-up on the kitchen shelves. 1 to 4) Clean these areas.
  3. Demand Inspection

    10 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • For the inspection conducted on September 2, 2025,The operator’s wife exhibited rude and confrontational behavior toward both inspectors. She accused the inspectors of obstructing her ability to prepare food for customers, despite the fact that they were not her way.The inspectors requested that she refrain from being verbally abusive and asked her to communicate in a calm and respectful manner moving forward."Previous inspection"The operator's wife was verbally abusive with her words and kept asking inspectors to leave premises upon entry obstructing the inspector from exercise their duties. The operator's wife used her hands on the inspector and mentioned she did not care if he was hit after inspection mentioned her act as unacceptable.The inspector stayed calmed and communicated with the operator who was more responsive to deescalate the situation.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer was prepared in the front area.Bleach sanitizer solution in the back prep area was measured less than 100 ppm.-Ensure that the bleach solution is maintained at 100ppm.-Ensure that the food safe sanitizer is prepared before starting any food preparation.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The staff did not wash hands after touching the food on the floor. The operator was asked to wash hands.-Ensure that proper hand washing is carried out in between handling of food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1)Food containers stored open in the walk-in cooler and the prep line cooler.-Ensure that the food containers are covered to prevent contamination.2) The vegetables were washed together in bulk, and it was noted that the insect was from the vegetables.-Ensure that the vegetables are washed in small portions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Stainless steel bowls were used as scoops for the bulk containers.-Ensure that scoops with handles are used for bulk containers.2) Food containers were stored on the floor of the walk-in cooler.-Ensure that the food containers are stored at least 6 inches above the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Previous violations:Recurring violations cited on March 11, 2025:The blue and green cutting boards had many deep grooves surfaces making it difficult to be properly cleaned and sanitized.Replace or resurface the cutting boards as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The food containers were sticky and dirty.-Ensure that the food containers are in clean and sanitary condition.2) The Can opener was dirty.-Ensure that the food equipment is maintained in clean and sanitary condition.3) The scoops were stored inside the food containers.-Ensure that the scoops are stored in such a way that the scoop handle does not come in contact with food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding Violations"1) Food debris and grease build-up underneath the front-line equipment (wok, deep fryers and stove)2) Sight dust build-up on air vents, walls and light covers.3) Grime build-up on the wall and floor by the mop sink and three compartment sink.4) debris build-up on the kitchen shelves. 1 to 4) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding Violations"1) Dust and grease build-up on the dining room air vents and walls. Clean the dining room. 2) Dust build-up on the cords and shelves. Clean the cords and shelves.3) Behind the ventilation canopy filter, under the prep cooler at the front service area, and hard to reach areas were dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Area under the 3-compartment sink and behind the ice machine had dirt and food debris.2) Dust was observed on the light covers and ceiling tiles.-Clean the areas mentioned in 1) and 2).
  4. Demand Inspection

    5 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The operator's wife was verbally abusive with her words and kept asking inspectors to leave premises upon entry obstructing the inspector from exercise their duties. The operator's wife used her hands on the inspector and mentioned she did not care if he was hit after inspection mentioned her act as unacceptable.The inspector stayed calmed and communicated with the operator who was more responsive to deescalate the situation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some beans sprout was left on the counter wat 12.9 degrees Celsius.Food discarded.Store beans sprout at 4 degrees Celsius or less, in the prep cooler or in an iced bath.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Previous violations:Recurring violations cited on March 11, 2025:The blue and green cutting boards had many deep grooves surfaces making it difficult to be properly cleaned and sanitized.Replace or resurface the cutting boards as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and grease build-up underneath the front-line equipment (wok, deep fryers and stove)2) Sight dust build-up on air vents, walls and light covers.3) Grime build-up on the wall and floor by the mop sink and three compartment sink.4) debris build-up on the kitchen shelves. 1 to 4) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and grease build-up on the dining room air vents and walls. Clean the dining room. 2) Dust build-up on the cords and shelves. Clean the cords and shelves.3) Behind the ventilation canopy filter, under the prep cooler at the front service area, and hard to reach areas were dirty.
  5. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Uncooked raw eggs batter was stored on the counter and immediately stored in the prep cooler upon seeing the health inspector. The temperature of the egg batter measured 13°C.The raw egg batter was discarded.Ensure whole raw egg is stored at 7°C or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer solution prepared at the 3-compartment sink.Chlorine sanitizer solution was promptly prepared at 100 ppm.Ensure sanitizer solution is prepared at all times and changed every two hours.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations cited on March 11, 2025:1) Prep cooler racks were rusted. Clean or refinish the racks. 2) Liquid stains noted on the ice machine lid/door.Clean the lid/door. Previous violations:1) Prep cooler and walk-in cooler racks were rusted. Clean or refinish the racks. 2) Liquid stains noted on the ice machine lid/door.Clean the lid/door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and grease build-up underneath the front-line equipment (wok, deep fryers and stove)2) Sight dust build-up on air vents, walls and light covers.3) Grime build-up on the wall and floor by the mop sink and three compartment sink.4) debris build-up on the kitchen shelves. 1 to 4) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and grease build-up on the dining room air vents and walls. Clean the dining room. 2) Grime build-up on the ladder, baseboards and floor's hard to reach areas. Clean the ladder, baseboards and floor.3) Dust build-up on the cords and shelves. Clean the cords and shelves.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wiping cloths were kept on the counter in the back kitchen area.2. Surface sanitizer was mixed with soap to sanitizer food contact surfaces.3. Food surface sanitizer was not prepared for the front food service area.Surface sanitizers were prepared for both the front food service and kitchen areas, and the cleaning cloths were washed and submerged therein.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked shanghai noodle was sitting in the 3-compartment sink to cool.Food was discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoop handles were in direct contact with the bulk food.2. Stainless bowls were stored in the bulk food bins.3. Rice scoop was stored in a contain at the front service area. (CDI)The rice scoop was washed and stored in an ice bath.4. Used serving tongs were stored on the handle of the grill.Obtain scoop that have handle and refrain from allowing scoop handles to be in direct contact with the bulk food.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked singapore noodle was kept in a strainer sitting on the counter with a temperature of 15 degrees Celsius.Food was discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease and stains on the rice cooker. Clean the rice cooker.2) Tape was used to fix the front prep cooler doors gaskets and racks were rusted. Fix the gaskets and clean the racks.3) Stains build-up on the garbage can, mop sink and ice machine door. Clean these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations cited on March 11, 2025:1) Prep cooler racks were rusted. Clean or refinish the racks. 2) Liquid stains noted on the ice machine lid/door.Clean the lid/door. Previous violations:1) Prep cooler and walk-in cooler racks were rusted. Clean or refinish the racks. 2) Liquid stains noted on the ice machine lid/door.Clean the lid/door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and grease build-up underneath the front-line equipment (wok, deep fryers and stove)2) Sight dust build-up on air vents, walls and light covers.3) Grime build-up on the wall and floor by the mop sink and three compartment sink.4) debris build-up on the kitchen shelves. 1 to 4) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and grease build-up on the dining room air vents and walls. Clean the dining room. 2) Grime build-up on the ladder, baseboards and floor's hard to reach areas. Clean the ladder, baseboards and floor.3) Dust build-up on the cords and shelves. Clean the cords and shelves.
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler inserts:Creamy sauce @ 7.0 degrees C. Tofu @ 9.9 degrees C. Cooked Shrimp @ 11.0 degrees C. Beef @ 9.3 degrees C. Fix the cooler and store all cold perishable foods at 4 degrees C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease and stains on the rice cooker. Clean the rice cooker.2) Tape was used to fix the front prep cooler doors gaskets and racks were rusted. Fix the gaskets and clean the racks.3) Stains build-up on the garbage can, mop sink and ice machine door. Clean these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Prep cooler and walk-in cooler racks were rusted. Clean or refinish the racks. 2) Liquid stains noted on the ice machine lid/door.Clean the lid/door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and grease build-up underneath the front-line equipment (wok, deep fryers and stove)2) Sight dust build-up on air vents, walls and light covers.3) Grime build-up on the wall and floor by the mop sink and three compartment sink.4) debris build-up on the kitchen shelves. 1 to 4) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and grease build-up on the dining room air vents and walls. Clean the dining room. 2) Grime build-up on the ladder, baseboards and floor's hard to reach areas. Clean the ladder, baseboards and floor.3) Dust build-up on the cords and shelves. Clean the cords and shelves.
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