My Tho BBQ Meat

11 - 575 28 Street SE Calgary AB T2A 6X1 · Food - General

10 inspections

1. Risk Management InspectionSep 25, 2026

   0 infractions

2. Risk Management InspectionSep 24, 2026

   5 infractions

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Owner purposely left the hot holding cabinet doors open to maintain BBQ meats below 60 degrees Celsius. Owner stated that the temperature goes back up after closing the door.Roasted pork--48.9 to 52.0 degrees C. Roasted duck - 52.8 degrees C. Sausages - 48.7 degrees C. Discarded the Roasted pork and sausages. The temperature went back up after the owner closed the BBQ hot holding unit door.Keep the BBQ hot holding unit door close at all times and store hot perishable food at 60 degrees C or higher.
   • 15. Is the facility free of a pest infestation?
     • Few live cockroaches observed at the time of the inspection, including dead cockroaches. Continue with the pest control required treatments for both mice and cockroaches. Ensure to clean the facility to be able to monitor for activity.Previous Violations1) Live and dead cockroaches were found on all glue boards in the kitchen and dead cockroaches and feces were found inside the front service handwash sink cupboard.2) Live and dead mice were found on all glue boards and mouse droppings were found in the kitchen’s hard-to-reach areas and dry storage areas. Retain and maintain the services of a professional pest control company to eliminate mice and cockroach activities and implement an ongoing integrated pest management program for the interior of the food establishment. Provide ongoing documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • While cleaning has improved, more areas require additional cleaning, to remove food sources and signs of activity. All droppings must be removed to monitor activity. Previous ViolationCockroaches and mice were found in the facility. 1) Cockroaches in various stages were found on glue boards and dead cockroaches were found inside the front service handwash sink. 2) All mouse traps had two or more mice inside and mouse droppings were found throughout the facility.Latest pest record was dated June 30, 2026; the operator was addressing the mouse infestation by placing glues boards throughout the kitchen and addressing the cockroach’s infestation by spraying Ortho® Home Defense MAX insect control insecticide.June 30, 2026, pest report stated that 5 mice were caught. Retain and maintain the services of a professional pest control company to eliminate mice and cockroach activities and implement an ongoing integrated pest management program for the interior of the food establishment. Provide ongoing documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.Clean the entire facility to remove all mice, mouse droppings and cockroaches. 2) Fly strips were covered with black flies and they were hung above food handling areas. Remove fly strips and do not hang fly strips above food handling area. 3) Clutter build-up in the kitchen to allow harborage sites for mice and cockroaches. Remove pest harborage site for by removing the clutterStore food and food items at least 6 inches off the floor. Clean the kitchen.
   • 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) Three compartment sink tap was leaking water and spray sink hose was covered with black tape. Fix the tap and hose. 2) Missing ceiling tiles in the kitchen and grease build-up on the back prep areas celling. Fix the ceiling and clean or replace the greasy ceiling tiles.3) Corrugated plastics were used to cover shelf and wall were covered with food and sauce.Remove corrugated plastic
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Violation Corrected. Previous Violation1) There was debris build-up in the kitchen and the front service hard-to-reaches areas. Clean the entire facility. 2) Clutter noted in the back kitchen.Remove clutter and organize the space to aid in pest treatment.Store food and food items at least 6 inches off the floor.
3. Demand InspectionSep 19, 2026

   10 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • **OUTSTANDING**September 18, 2026.Re-packed foods were still not labelled. Previous Inspection:1. Re-packed foods were not labeled in the front retail area. **February 26, 2026: date prepared labels were placed on fried pork skins that are prepared on site; however, labels are still missing for the frozen re-packaged meats in the front freezers. COMPLETE THE FOLLOWING:1. Label all foods with date made/best before date, store name/contact information and product name.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Fraying edges, holes and blood stains were observed on the cleaning cloth left on the meat machine. Provide new cloth and store them in sanitizer in between uses.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) Breads were stored directly in cucumber box. Do not store food directly on used boxes. 2) Unfolded food cardboard boxes were stored directly on the floor inside the staff washroom.Do not store any food items in staff washroom and store food items at least 6 inches off the floor. 3) Raid, WD40 and other chemicals were stored with food items. Store chemicals away from food and food items.4) Personal items and tools were stored with food and food items. Provide a separate space to store the personal items and tools.5) Rice scoop was stored in stagnant water. Store rice scoop in ice water (4 degrees C or below) or at hot water (60 degrees C or higher).6) Food items were stored directly on the floor in the closet and unfolded cardboard boxes were also directly on the floor in the staff washroom.Store all food at least 6 inches off the floor.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Owner purposely left the hot holding cabinet doors open to maintain BBQ meats below 60 degrees Celsius. Owner stated that the temperature goes back up after closing the door.Roasted pork--48.9 to 52.0 degrees C. Roasted duck - 52.8 degrees C. Sausages - 48.7 degrees C. Discarded the Roasted pork and sausages. The temperature went back up after the owner closed the BBQ hot holding unit door.Keep the BBQ hot holding unit door close at all times and store hot perishable food at 60 degrees C or higher.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1) Back handwash sink was blocked with by containers. Ensure handwash sink is available for handwashing at all times. 2) Cloth towel hanging on the stand-up freezer handle was used to dry hands. Remove cloth towel and use paper towels to dry hands.
   • 15. Is the facility free of a pest infestation?
     • 1) Live and dead cockroaches were found on all glue boards in the kitchen and dead cockroaches and feces were found inside the front service handwash sink cupboard.2) Live and dead mice were found on all glue boards and mouse droppings were found in the kitchen’s hard-to-reach areas and dry storage areas. Retain and maintain the services of a professional pest control company to eliminate mice and cockroach activities and implement an ongoing integrated pest management program for the interior of the food establishment. Provide ongoing documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • Cockroaches and mice were found in the facility. 1) Cockroaches in various stages were found on glue boards and dead cockroaches were found inside the front service handwash sink. 2) All mouse traps had two or more mice inside and mouse droppings were found throughout the facility.Latest pest record was dated June 30, 2026; the operator was addressing the mouse infestation by placing glues boards throughout the kitchen and addressing the cockroach’s infestation by spraying Ortho® Home Defense MAX insect control insecticide.June 30, 2026, pest report stated that 5 mice were caught. Retain and maintain the services of a professional pest control company to eliminate mice and cockroach activities and implement an ongoing integrated pest management program for the interior of the food establishment. Provide ongoing documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.Clean the entire facility to remove all mice, mouse droppings and cockroaches. 2) Fly strips were covered with black flies and they were hung above food handling areas. Remove fly strips and do not hang fly strips above food handling area. 3) Clutter build-up in the kitchen to allow harborage sites for mice and cockroaches. Remove pest harborage site for by removing the clutterStore food and food items at least 6 inches off the floor. Clean the kitchen.
   • 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) Three compartment sink tap was leaking water and spray sink hose was covered with black tape. Fix the tap and hose. 2) Missing ceiling tiles in the kitchen and grease build-up on the back prep areas celling. Fix the ceiling and clean or replace the greasy ceiling tiles.3) Corrugated plastics were used to cover shelf and wall were covered with food and sauce.Remove corrugated plastic
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1) Aluminum foil and rays were being reused, used aluminum foil and trays were stored with clean dishes/containers. Use single use items once and then discard them.2) The washable panel broke off the deep freezer lid. Uncleanable Styrofoam was exposed in the deep freezer lid. The Styrofoam can't be cleaned. Red Tuck tape was on all deep freezer lids. Fix the deep freezer lid and provide and smooth and washable surface.Remove the Red Tuck tape.3) Slight dust was observed on the walk-in cooler fan covers. Clean the covers.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) There was debris build-up in the kitchen and the front service hard-to-reaches areas. Clean the entire facility. 2) Clutter noted in the back kitchen.Remove clutter and organize the space to aid in pest treatment.Store food and food items at least 6 inches off the floor.
4. Monitoring InspectionSep 18, 2026

   10 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • **OUTSTANDING**September 18, 2026.Re-packed foods were still not labelled. Previous Inspection:1. Re-packed foods were not labeled in the front retail area. **February 26, 2026: date prepared labels were placed on fried pork skins that are prepared on site; however, labels are still missing for the frozen re-packaged meats in the front freezers. COMPLETE THE FOLLOWING:1. Label all foods with date made/best before date, store name/contact information and product name.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Fraying edges, holes and blood stains were observed on the cleaning cloth left on the meat machine. Provide new cloth and store them in sanitizer in between uses.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1) Breads were stored directly in cucumber box. Do not store food directly on used boxes. 2) Unfolded food cardboard boxes were stored directly on the floor inside the staff washroom.Do not store any food items in staff washroom and store food items at least 6 inches off the floor. 3) Raid, WD40 and other chemicals were stored with food items. Store chemicals away from food and food items.4) Personal items and tools were stored with food and food items. Provide a separate space to store the personal items and tools.5) Rice scoop was stored in stagnant water. Store rice scoop in ice water (4 degrees C or below) or at hot water (60 degrees C or higher).6) Food items were stored directly on the floor in the closet and unfolded cardboard boxes were also directly on the floor in the staff washroom.Store all food at least 6 inches off the floor.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • Owner purposely left the hot holding cabinet doors open to maintain BBQ meats below 60 degrees Celsius. Owner stated that the temperature goes back up after closing the door.Roasted pork--48.9 to 52.0 degrees C. Roasted duck - 52.8 degrees C. Sausages - 48.7 degrees C. Discarded the Roasted pork and sausages. The temperature went back up after the owner closed the BBQ hot holding unit door.Keep the BBQ hot holding unit door close at all times and store hot perishable food at 60 degrees C or higher.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1) Back handwash sink was blocked with by containers. Ensure handwash sink is available for handwashing at all times. 2) Cloth towel hanging on the stand-up freezer handle was used to dry hands. Remove cloth towel and use paper towels to dry hands.
   • 15. Is the facility free of a pest infestation?
     • 1) Live and dead cockroaches were found on all glue boards in the kitchen and dead cockroaches and feces were found inside the front service handwash sink cupboard.2) Live and dead mice were found on all glue boards and mouse droppings were found in the kitchen’s hard-to-reach areas and dry storage areas. Retain and maintain the services of a professional pest control company to eliminate mice and cockroach activities and implement an ongoing integrated pest management program for the interior of the food establishment. Provide ongoing documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • Cockroaches and mice were found in the facility. 1) Cockroaches in various stages were found on glue boards and dead cockroaches were found inside the front service handwash sink. 2) All mouse traps had two or more mice inside and mouse droppings were found throughout the facility.Latest pest record was dated June 30, 2026; the operator was addressing the mouse infestation by placing glues boards throughout the kitchen and addressing the cockroach’s infestation by spraying Ortho® Home Defense MAX insect control insecticide.June 30, 2026, pest report stated that 5 mice were caught. Retain and maintain the services of a professional pest control company to eliminate mice and cockroach activities and implement an ongoing integrated pest management program for the interior of the food establishment. Provide ongoing documentation from the professional pest control company to an Alberta Health Services Public Health Inspector.Clean the entire facility to remove all mice, mouse droppings and cockroaches. 2) Fly strips were covered with black flies and they were hung above food handling areas. Remove fly strips and do not hang fly strips above food handling area. 3) Clutter build-up in the kitchen to allow harborage sites for mice and cockroaches. Remove pest harborage site for by removing the clutterStore food and food items at least 6 inches off the floor. Clean the kitchen.
   • 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) Three compartment sink tap was leaking water and spray sink hose was covered with black tape. Fix the tap and hose. 2) Missing ceiling tiles in the kitchen and grease build-up on the back prep areas celling. Fix the ceiling and clean or replace the greasy ceiling tiles.3) Corrugated plastics were used to cover shelf and wall were covered with food and sauce.Remove corrugated plastic
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1) Aluminum foil and rays were being reused, used aluminum foil and trays were stored with clean dishes/containers. Use single use items once and then discard them.2) The washable panel broke off the deep freezer lid. Uncleanable Styrofoam was exposed in the deep freezer lid. The Styrofoam can't be cleaned. Red Tuck tape was on all deep freezer lids. Fix the deep freezer lid and provide and smooth and washable surface.Remove the Red Tuck tape.3) Slight dust was observed on the walk-in cooler fan covers. Clean the covers.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) There was debris build-up in the kitchen and the front service hard-to-reaches areas. Clean the entire facility. 2) Clutter noted in the back kitchen.Remove clutter and organize the space to aid in pest treatment.Store food and food items at least 6 inches off the floor.
5. Risk Management InspectionMar 3, 2026

   1 infraction

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • **OUTSTANDING**1. Re-packed foods were not labeled in the front retail area. **February 26, 2026: date prepared labels were placed on fried pork skins that are prepared on site; however, labels are still missing for the frozen re-packaged meats in the front freezers. COMPLETE THE FOLLOWING:1. Label all foods with date made/best before date, store name/contact information and product name.
6. Risk Management InspectionFeb 26, 2026

   2 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • **OUTSTANDING**1. Re-packed foods were not labeled in the front retail area. **February 26, 2026: date prepared labels were placed on fried pork skins that are prepared on site; however, labels are still missing for the frozen re-packaged meats in the front freezers. COMPLETE THE FOLLOWING:1. Label all foods with date made/best before date, store name/contact information and product name.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • **OUTSTANDING**1. The chlorine test strips expired March 2017.COMPLETE THE FOLLOWING:1. Please purchase new test strips.
7. Monitoring InspectionJan 27, 2026

   8 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • **OUTSTANDING**1. Re-packed foods were not labeled in the front retail area. COMPLETE THE FOLLOWING:1. Label all foods with date made/best before date, store name/contact information and product name.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • 1. There was a buildup of food debris on the meat slicer. COMPLETE THE FOLLOWING:1. Clean and sanitize the meat slicer more thoroughly.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. Walk-in cooler: a. Corrugated plastic was being used to line the shelves in the walk-in cooler. Debris was collecting on the side of the plastic.b. Cardboard used to line bottom shelf. 2. Personal food stored with customer food in the front sandwich cooler. 3. Bowls stored in sugar and rice bins in the dry food storage room. COMPLETE THE FOLLOWING:1. Ensure all surfaces in the cooler are smooth, non-absorbent and easy to clean. Surfaces must be maintained in a visibly clean condition. - It is recommended to switch the corrugated plastic with a different storage surface, such as a plastic or metal tray.2. Designate an area to store personal items that is separate from customer food and items.3. Do not store bowls in dry ingredient bins. Use scoops or utensils with handles.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • **CORRECTED**1. Cardboard boxes of to-go containers stored on floor at the doorway between the back kitchen and front area. Boxes moved off the floor during the inspection.2. Rice scoop stored in room temperature water. Water discarded during the inspection.COMPLETE THE FOLLOWING:1. Keep rice scoop stored in ice water or use a clean scoop each time.
   • 09. Are chemicals stored and handled in a safe manner?
     • **CORRECTED**1. The sanitizer spray bottle was not labeled. Label replaced during inspection.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • **CORRECTED**1. Sliced vegetables for sandwiches were stored on the counter without temperature control and measured 15*C. Vegetables moved back to the cooler during the inspection.2. Sausages in the front hot holding case measured 46*C. The heating plate was unplugged. Food discarded during the inspection.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • 1. The chlorine test strips expired March 2017.COMPLETE THE FOLLOWING:1. Please purchase new test strips.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. Dust observed on ceiling tiles around air ducts in the front retail area.2. Buildup of grease observed on hood vent filters. COMPLETE THE FOLLOWING:1. Clean the areas noted above. They must be cleaned as often as necessary to maintain them in a visibly clean condition.
8. Monitoring InspectionMar 11, 2025

   6 infractions

   • 02. Is all food in this facility from an approved source and/or properly labelled?
     • Repacked food items were not labeled in the meat section. - Label all the meat packages with date, store name/contact information and product name. Develop a method (for example lot number) to track the small meat packages with their source.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Food contact surface sanitizer was not available.- The operator was educated to prepare sanitizing solution during inspection. 100ppm chlorine solution was prepared during inspection.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. A bag of onions was stored by pig carcasses.- Store all the vegetables separately from raw meat to prevent cross contamination.2. One of the shelves in walkin cooler was lined with carboard and paper.- Remove cardboard from shelf. 3. A sofa with two pillows was observed in a room in front area.- Remove sofa/sleeping arrangement from the facility.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • A few mice droppings were observed in dry food storage room.- The operator contract with certified pest control company.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • ** The violation still exists**Cardboard boxes were reused in the walk-in cooler, freezers, and on the floor.- Ensure cardboard boxes are discarded after each use.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment surfaces, including all hard-to-reach areas.2. A written cleaning schedule was not available.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.3. Closet and a storage room by washroom were not organized. A few food items and other equipment were observed on the floor.- Organize the closet and room and discard all the items which are not related to food processing.
9. Monitoring InspectionJul 31, 2024

   3 infractions

   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • The back door was open without insect screen.- Close the door or provide insect screen to avoid entry of pest.CorrectedEnsure pest monitoring report is available upon request, template sent via email.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Duct tape was used to repair a broken glass door at display cooler next to the BBQ hot holding unit.- Remove duct tape and repair for a cleanable surface.Cardboard boxes were reused in the walk-in cooler, freezers, and on the floor.- Ensure cardboard boxes are discarded after each use.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • over spill juice/sauce found on the wall across from the 3 compartment sink. - Clean the area
10. Monitoring InspectionDec 6, 2023

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal food was stored with customer food in the front prep cooler (sub area). Store personal food in a seperate area and /or designate an area of the cooler for personal food storage.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Mouse droppings and mouse grease were noted in the dry food storage area and behind the freezer near the exit door. Immediately implement a pest control program. Contact a pest control company to service your facility. Thoroughly clean and sanitize all areas where there are mouse droppings, as discussed.2. Pest control records were unavailable upon request.