Khao San Thai Kitchen

1314 17 Avenue SW Calgary AB T2T 0C3 · Food - General

2 inspections

1. Risk Management InspectionMar 13, 2026

   0 infractions

2. Monitoring InspectionFeb 26, 2026

   9 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) Bag of Roger's sugar and bag of carrots were stored directly on the floor. Cutting board and baking trays were stored directly on the floor in the basement.Store all foods and food items at least 6 inches off the floor.2) Newspaper and cardboard were used to line the tray that was used to store vegetables. in the walk-in cooler.Remove all uncleanable materials from the walk-in cooler. 3) Styrofoam container was covered with stains was used to store food. Do not reuse containers for food storage if they can't be cleaned and sanitized.4) Personal items such as purse and phone cords were stored with food items at the bar. Provide a separate space for personal items storage.
   • 09. Are chemicals stored and handled in a safe manner?
     • Chlorine in the spray bottles were measured greater than 1000ppm. It bleached out the test strips. Use 100ppm chlorine (1/2 teaspoon bleach per L water) and verify with test strips.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1) Containers of bean sprouts and deep-fried tofu were placed on top of ice. Bean sprouts were measured at 6.0 to 12.6 degrees C on top and deep-fried tofu were measured at 6.2 to 13.8 degrees C. on top. Bean sprouts and deep-fried tofu was placed back into cooler. 2) Container of garlic in oil was stored at room temperature without temperature control. Garlic mixture was measured at 24. 2 degrees C. Discarded the garlic mixture. 1 to 2) Store all cold perishable foods at 4.0 degrees C or less.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Cutting boards and other items were washed in the basement handwash sink.All dishes must be washed and sanitized in the dishwasher or two-compartment sink.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1) Cloth towels were hanging on the bar drawer handle were used to dry hands.Remove cloth towels and use paper towels to dry hands. 2) Water was added to the soap at the basement handwash sink. The liquid doesn't form suds. No paper towels at the basement handwash sink.Provide a new soap and paper towels for handwashing.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1) Basement food preparation table was underneath a waste pipe. Provide a cover or relocate the preparation table. 2) Basement ceiling tiles were missing by the dry storage shelves and water damaged noted by dry storage shelves also. Fix the ceiling.3) Basement floor was exposing bare concrete. Reseal the basement concrete floor.4) Hole with insulation above the Coke cooler and wok was not covered. Fix the hole.5) No air gap between the drink ice well and waste pipe at the bar. Provide an air gap or store drink ice in a bucket.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Equipment sanitation issues noted during inspection:1) Grease, dust and food debris build-up on the Coke cooler next to the stove.2) Grease, food debris, and dust build-up on and inside the deep fryer.3) Wok water line was leaking; a bus pan was placed underneath the catch the water. 4) Grease and dust build-up on oil storage container.5) Grease build-up on the prep cooler doors. 6) Black stains build-up on the dish racks. 7) Duct tape was used to hold the rice cooker cord on the side and on the coffee dial.8) Gray stains on the white walk-in cooler door, slight dust around the fan area and mold noted on the beer lines.9) Stains build-up on the basement deep and stand-up freezers. 10) Deep grooves and stains on the small cutting board at the bar.1 to 10) Clean/Replace equipment.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Sanitation issues were noted throughout the facility:1) Large amount of food and grease build-up underneath the deep fryers and stove. 2) Grease and char build-up on the mainline kitchen equipment. 3) Dust build-up on the kitchen vents. 4) Dried sauces build-up on the dry storage room shelves. 5) Kitchen shelves were covered with aluminum foil and plastic shelf liners. Food debris build-up underneath the shelf liners. Remove all covers on the kitchen shelves and clean them once a week.6) Grime and grease build-up on the floor. 7) Cloth cushion on the stool was torn and cushion on the large chair by the basement preparation table was covered with stains. 8) Grease build-up on the walls and grease and dust build-up on the pipes and wires.9) Black stains and debris build-up on the basement floor.Clean the entire kitchen and basement preparation area.Previous Report:Cleaning in hard-to-reach areas and under equipment is needed.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) No cleaning schedule available. Provide a cleaning schedule and ensure it is followed. 2) Coolers and freezers temperatures, food surface sanitizer and dishwashers were not checked daily. Check and record coolers and freezers temperatures, food surface sanitizer and dishwashers daily.