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Pad Thai Restaurant

B - 3106 4 Street NW Calgary AB T2M 3A4 · Food - General

Official record from Alberta →

Inspection summary

Pad Thai Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 29, 2024. The most recent inspection, on September 25, 2026, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 separate inspections, most recently on September 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on September 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on September 25, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 separate inspections, most recently on September 25, 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 September 17, 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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the peanut and coconut sauce stored in the hot holding unit measured 45-55C. The temperature of the hot holding unit must be maintained at 60C or above to prevent the growth of bacteria. Ensure the hot holding unit heats up to 60C prior to storing food inside.The operator reheated the peanut and coconut sauce to 74C at the time of the inspection and increased the temperature of the hot holding units.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the hand sink at the time of the inspection. Ensure the hand sink is readily supplied with soap and paper towels to perform hand hygiene. The operator supplied the sink with paper towels at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking around the sinks in the dishwashing area was in disrepair. Mold appears to be growing. Remove the caulking, clean and sanitize the area and reapply a new layer of caulking.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility is using a quats sanitizer and the solution measured 0ppm. The quats concentration must be maintained at 200ppm to ensure food contact surfaces are adequately sanitized to remove contamination. Regularly change the solution and test with the appropriate test strips to confirm the concentration.The operator changed the solution during the inspection and it measured 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of whole produce stored directly on the floor.Food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the box on a crate 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)?
      • No quats test strips. Test strips are required to confirm the concentration of the sanitizer to ensure food surfaces are adequately sanitized to remove contamination. Obtain the appropriate test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels dispenser at the hand sink in the grill area. Paper towels dispensers are required to protect it from contamination. Please obtain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice paddle was stored in water that measured 10C. Utensils should not be stored in room temperature water as this may promote the growth of bacteria. Store utensils in the following manner: - Iced cold water <4C - Hot water >60C - Sanitizer solution (bleach solution: 100ppm, Quats: 200ppm) The operator replaced the water with fresh water and added ice during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of debris in the following areas: - Ceiling tiles - The walls by the dishwasher - Underneath the two-compartment sink and the dishwasher All areas must be maintained in a clean and sanitary manner. regularly clean hard-to-reach areas. Develop a cleaning schedule to target areas of concern.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clutter accumulating in the indicated areas: - Near the back exit door - The front bar areaThe facility must be maintained in an organized manner to facilitate cleaning and monitoring of pests. Remove articles not intended for food handling.
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of high-risk foods stored in the big preparation cooler on the main line were measured between 6.5-7C. Food inserts on top section of the cooler were stored in a hotel pan which acts as insulator. Foods stored in the bottom were measured below 4C. - Use the cooler as designed. Purchase the divider bars and place insert directly in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2) Marinated raw chicken bags were left out in room temperature to thaw. - Do not thaw foods in room temperature. Use one of the following approved methods:- Thaw in the cooler ahead of time. - Under running cold water. - During the cooking process- in the microwave if they're being cooked/consumed immediately after.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cleaning cloths were left out food contact surface. - Store cleaning cloth in the sanitizer bucket in between use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperatures are not being monitored. No temperature logs available. - Develop a temperature log and monitor temperatures regularly to prevent time/temperature abuse.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Spoons for portioning rice are stored in water in room temperature.Store utensils in an ice bath or in the cooler.2) A hotel pan with sauce inserts/containers was being stored in the food preparation sink. - Please store elsewhere to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of high-risk foods stored in the big preparation cooler on the main line were measured between 7-9.5C. Food inserts on top section of the cooler were stored in a hotel pan which acts as insulator. - High risk foods were moved to another cooler. - Service the cooler and ensure it can maintain a temperature of 4C before placing any high-risk foods in it. - Use the cooler as designed. Purchase the divider bars and place insert directly in the cooler. 2) Cooked and rice noodles were re-heated and left out in room temperature. - Do not store high-risk foods in room temperature. All high-risk foods must be stored at 4C or less or greater than 60C at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bar area is cluttered and disorganized. - Please declutter.

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