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Starr Distilling / Thai Siam

15 - 4127 6 Street NE Calgary AB T2E 6V5 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • There was a gap on the bottom left of the back exit door. All entry points to the facility must be tightly sealed to prevent the entry of pests. Seal the gap by installing weatherstripping or a door sweep.
  3. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • There were three mice observed on the glue boards throughout the facility: - Underneath the table near the staircase- Underneath the shelves in the back food preparation area - Underneath the bar areaThe facility must be kept free of pests to ensure safe food handling. Safely dispose the mice and clean and sanitize the area. Consult with the hired pest control company to abate the infestation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on February 26, 2026***Grease and debris build-up on the floor underneath the main cook line equipment, beside the 2-compartment sink.Thoroughly clean the floor and surrounding areas and ensure to maintain in a sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was clutter in the back food preparation area. There were many food equipment that were no longer in use and were stored in the back food preparation area.The facility must be maintained in a clean and organized manner for safe handling of food and to facilitate monitoring of pests.Reorganize the back food preparation area and remove any food equipment that is no longer in use to facilitate cleaning and monitoring for pests. 2. There was food debris on the shelves in the back food preparation area. Food equipment must be stored in a manner that protects it from contamination. Thoroughly clean and sanitize the shelves. Ensure the shelves are regularly cleaned to remove contamination. Clean and sanitize the food equipment prior to using.3. There was food debris accumulated in the following areas: - Underneath the tables in the back food preparation area - Underneath the table near the staircase - Underneath the bar areaThoroughly clean the indicated areas to prevent the attraction of pests.
  4. Demand Inspection

    4 infractions

    • 15. Is the facility free of a pest infestation?
      • There were three mice observed on the glue boards throughout the facility: - Underneath the table near the staircase- Underneath the shelves in the back food preparation area - Underneath the bar areaThe facility must be kept free of pests to ensure safe food handling. Safely dispose the mice and clean and sanitize the area. Consult with the hired pest control company to abate the infestation.
    • 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?
      • Pest control records were not available at the time of the inspection. Pest control records must be readily available upon the request of a Public Health Inspector. Retain the records onsite and provide the records to the Public Health Inspector. The operator stated they have a professional pest control company that comes in on a monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was clutter in the back food preparation area. There were many food equipment that were no longer in use and were stored in the back food preparation area.The facility must be maintained in a clean and organized manner for safe handling of food and to facilitate monitoring of pests.Reorganize the back food preparation area and remove any food equipment that is no longer in use to facilitate cleaning and monitoring for pests. 2. There was food debris on the shelves in the back food preparation area. Food equipment must be stored in a manner that protects it from contamination. Thoroughly clean and sanitize the shelves. Ensure the shelves are regularly cleaned to remove contamination. Clean and sanitize the food equipment prior to using.3. There was food debris accumulated in the following areas: - Underneath the tables in the back food preparation area - Underneath the table near the staircase - Underneath the bar areaThoroughly clean the indicated areas to prevent the attraction of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on February 26, 2026***Grease and debris build-up on the floor underneath the main cook line equipment, beside the 2-compartment sink.Thoroughly clean the floor and surrounding areas and ensure to maintain in a sanitary condition at all times.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut cabbage and parsley were in containers of room temperature water on the food prep table across the cookline. The operator stated that ice had been added earlier, but it had since melted for more than 4 hours.- Operator discarded the food items.Ensure that all potentially hazardous foods are stored at temperatures of 4 degrees Celsius or less or greater than 60 degrees Celsius. Do not store or leave sitting out at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Repeat violation**- February 6, 2026: Glasses were being washed in the glasswasher, but no sanitizer was detected. Sanitizer bottle was observed to be empty.- Obtain a new sanitizer bottle and verify iodine concentration of 25 ppm with unexpired test strips.Previous inspection:All glasses are being washed in the kitchen dishwasher. Previous InspectionNo sanitizer was detected in the glasswasher. Repair glasswasher and ensure the glasses are sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris build-up on the floor underneath the main cook line equipment, beside the 2-compartment sink.Thoroughly clean the floor and surrounding areas and ensure to maintain in a sanitary condition at all times.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on the food prep surface opposite cookline with no sanitizer residue detected in them/in sanitizing solution. - Replace cleaning cloths and use along with sanitizing solution.Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Recurring Violation***- January 19, 2026: Lime leaves were stored on top of raw meats in the standing refrigerator in the hallway. Raw meat and raw fish were also observed mixed with various produce and cheese in another refrigerator next to it.REQUIREMENT:DO NOT STORE RAW MEAT, FISH, SEAFOOD ABOVE OR IN CLOSE PROXIMITY WITH COOKED OR READY-TO-EAT FOOD ITEMS. ARRANGE AND DEDICATED ENTIRE SHELVES/COOLERS TO STORE THEM, TO PREVENT POTENTIAL CROSS-CONTAMINATION.Noted during previous inspections:-2025/04/03: RECURRING ISSUE---OBSERVED RAW LIVER STORED WITH VEGETABLES AND CONTAINER OF RAW CHICKEN WAS STORED ABOVE BOX OF LIME DURING THIS INSPECTION. PLEASE ARRANGE ONE SHELF OR ONE COOLER TO STORE RAW MEAT/SEAFOOD.- 2025/03/17: 1) Two logs of raw ground pork were stored on top of tomatoes.2) A tray of raw fish and a tray of raw chicken were stored above vegetables. 3) Container of raw pork was stored above salads. - 2025/03/06: Reoccurring violation observed again. Romaine lettuces were stored on top of raw meat and container of raw meat stored on top of produce and sauces.- 2024/10/31: There was a container of raw chicken stored on top of produce in the walk-in cooler.Ensure that raw meat is stored below ready-to-eat and cooked food items to prevent cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. In the walk-in cooler, raw eggs were stored above vegetables.- Operator placed raw eggs below the vegetables.Ensure not to store raw eggs above or in close proximity to vegetables or ready to eat food items.2. In the prep cooler opposite the cookline, raw eggs were stored above bean sprouts.- Operator placed the raw eggs below the vegetables.Ensure not to store raw eggs above or in close proximity to vegetables. Separate and store away from and below ready to eat foods items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Foods stored in clear plastic containers were stacked without lids/covers in the prep cooler opposite the cookline. 2. Foods stored in aluminum containers were stacked without lids/covers in the prep cooler beside the cookline. 1, 2- Operator was asked to separate stacked containers.- Ensure all food containers are covered before stacking other containers on top3. Food items such as various cut vegetables stacked in clear plastic containers and cooking oil were observed to be placed directly on the floor in the kitchen.- Operator was asked to move the food items off the floor.Ensure all foods/boxes of foods are stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. On the food prep table across the cookline, cut cabbage and parsley in containers were observed with water in them at a temperature of 9 and 15 degrees Celsius respectively. Operator said they had put ice on them which had defrosted.- Operator poured the water out and placed the vegetables in ice bath.2. Food items (various cut vegetables) in clear plastic containers were stacked and left out beneath the prep table opposite the cookline. The temperature was measured to be 10 degrees Celsius.- Operator put food items back into the walk-in cooler.Ensure all high-risk foods are maintained at a temperature of 4 degrees Celsius or less or greater than 60 degrees Celsius 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)?
      • All glasses are being washed in the kitchen dishwasher. Previous InspectionNo sanitizer was detected in the glasswasher. Repair glasswasher and ensure the glasses are sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the bar, the handwashing sink was observed with food dumped in it.- Use the handwashing sink to wash hands only, do not pour food in it.Ensure handwashing sinks are clean, clear and accessible at all times during operation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A serving spoon and rice paddle were placed in containers of standing lukewarm water on food preparation tables. - Operator placed utensils in ice water.Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration. Alternatively, switch out serving utensils with new ones.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris build-up on the floor underneath the main cook line equipment and grease along the sides of the stove.Clean the floor and stove.
  7. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The green curry sauce that contains raw fresh garlic was left out in room temperature. The internal temperature was measured at 23 degrees Celsius. - Discarded. - Please store in the cooler. Due to the anaerobic conditions of the sauce and presence of raw fresh garlic, there is potential for botulinum toxins. 2) Back inserts in the top part of the preparation cooler are not designed for the cooler and were overfilled. Temperature was measured at 3 degrees Celsius at the front and 7 degrees Celsius for the foods stored in the larger inserts. - All perishable foods under refrigeration must be stored at 4C or less. Please use the inserts that fit in the cooler and do not over fill.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • All glasses are being washed in the kitchen dishwasher. Previous InspectionNo sanitizer was detected in the glasswasher. Repair glasswasher and ensure the glasses are sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished floor in the walk-in cooler. Finish the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The surface on wall above the walk-in cooler door frame and side wall by the door on the inside of the walk-in cooler were torn off.Please fix these wall surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and stains build-up on the dry storage nook and hallway.2) Grease and debris build-up on the kitchen shelves. 1 to 3) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris build-up on the floor underneath the main cook line equipment and grease along the sides of the stove.Clean the floor and stove.
  8. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • RECURRING ISSUE---OBSERVED RAW LIVER STORED WITH VEGETABLES AND CONTAINER OF RAW CHICKEN WAS STORED ABOVE BOX OF LIME DURING THIS INSPECTION. PLEASE ARRANGE ONE SHELF OR ONE COOLER TO STORE RAW MEAT/SEAFOOD.1) Two logs of raw ground pork were stored on top of tomatoes.2) A tray of raw fish and a tray of raw chicken were stored above vegetables. 3) Container of raw pork was stored above salads. Previous Inspection:Reoccurring violation observed again. Romaine lettuces was stored on top of raw meat and container of raw meat stored on top of produce and sauces. Previous Inspection.There was a container of raw chicken stored on top of produce in the walk-in cooler.Ensure that raw meat is stored below ready-to-eat and cooked food items to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of bean sprouts and container of eggs were stored at room temperature. Bean sprouts were measured at 17.1 degrees C and eggs were measured at 23.4 degrees C. Discarded the bean sprouts and eggs. Store cold perishable food at 4 degrees C or below and store whole eggs at 7.0 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • All glasses are being washed in the kitchen dishwasher. Previous InspectionNo sanitizer was detected in the glasswasher. Repair glasswasher and ensure the glasses are sanitized.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips and high temperature waterproof thermometer available.Provide quat sanitizer test strips to test the sanitizer and a high temperature waterproof thermometer to test the dishwasher daily.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Kitchen staff lacks food safety knowledge. Additional food safety training required for all kitchen staff.Take the free basic online food safety training.https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished floor in the walk-in cooler. Finish the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dust build-up on the walk-in cooler fan cover and food debris build-up on the walk-in cooler floor. Dry wall by the walk-in cooler door frame was torn off.Clean the walk-in cooler and fix the door frame2) Grease and debris build-up on the microwave. Clean the microwave
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and stains build-up on the dry storage nook and hallway.2) Grease and debris build-up on the kitchen shelves. 1 to 3) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris build-up on the floor underneath the main cook line equipment and grease along the sides of the stove.Clean the floor and stove.
  9. Risk Management Inspection

    14 infractions

    • 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?
      • Food debris and sauce were found on the plastic tables and floor at the dry storage nook and hallway. Food handling was done at this area without a handwash sink for handwashing or prep sink for preparing food. Food handling must be done at approved spaces such as the kitchen or bar of the facility.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Two logs of raw ground pork were stored on top of tomatoes.2) A tray of raw fish and a tray of raw chicken were stored above vegetables. 3) Container of raw pork was stored above salads. Previous Inspection:Reoccurring violation observed again. Romaine lettuces was stored on top of raw meat and container of raw meat stored on top of produce and sauces. Previous Inspection.There was a container of raw chicken stored on top of produce in the walk-in cooler.Ensure that raw meat is stored below ready-to-eat and cooked food items to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Cooking pan was stored on the floor underneath the stove. 2) Mixing bowls were stored on the back hallway floor.3) Bag of onions and bag of carrots were stored on the dirty walk-in cooler floor. 4) Egg yolk food color container, small container of peanuts and a small container of brown sugar was stored on the floor by the storage shelves in the kitchen.1 to 4) Store food and food items at least 6 inches off the floor.5) Egg shells and food debris were in the deep-fried flower cookies frying oil.Protect oil from debris.
    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer was measured at 800ppm.Use 200ppm quat sanitizer and verify with sanitizer test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tofu was stored on top of the limes in the prep cooler insert. Tofu was measured between 15.9 to 20.0 degrees C. Discarded the tofu. Store cold perishable food at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • All glasses are being washed in the kitchen dishwasher. Previous InspectionNo sanitizer was detected in the glasswasher. Repair glasswasher and ensure the glasses are sanitized.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips and high temperature waterproof thermometer available.Provide quat sanitizer test strips to test the sanitizer and a high temperature waterproof thermometer to test the dishwasher daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food handling was still being done in the storage nook and hallway.Previous Inspection:Food debris and dried sauces were found in the dry storage nook and hallway and on storage cooler handles. Observed food handling in this area without an handwash sink.Stop handling food in the storage areas until a handwash sink is provided in this area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers at the kitchen handwash sink was broken. Napkins were placed on the counter for handwashing.Fix the dispenser and store paper towels in the dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Kitchen staff lacks food safety knowledge. Additional food safety training required for all kitchen staff.Take the free basic online food safety training.https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished floor in the walk-in cooler. Finish the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dust build-up on the walk-in cooler fan cover and food debris build-up on the walk-in cooler floor. Dry wall by the walk-in cooler door frame was torn off.Clean the walk-in cooler and fix the door frame2) Grease and debris build-up on the microwave. Clean the microwave
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and stains build-up on the dry storage nook and hallway.2) Grease and debris build-up on the kitchen shelves. 1 to 3) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris build-up on the floor underneath the main cook line equipment and grease along the sides of the stove.Clean the floor and stove.
  10. Demand Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Reoccurring violation observed again. Romaine lettuces was stored on top of raw meat and container of raw meat stored on top of produce and sauces. Previous Inspection.There was a container of raw chicken stored on top of produce in the walk-in cooler.Ensure that raw meat is stored below ready-to-eat and cooked food items to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoops were stored in stagnant water. Store scoops in ice water (4 degrees C) or hot water (60 degrees C)
    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer was measured at 800ppm.Use 200ppm quat sanitizer and verify with sanitizer test strips.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was detected in the glasswasher. Repair glasswasher and ensure the glasses are sanitized.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips and high temperature waterproof thermometer available.Provide quat sanitizer test strips to test the sanitizer and a high temperature waterproof thermometer to test the dishwasher daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food debris and dried sauces were found in the dry storage nook and hallway and on storage cooler handles. Observed food handling in this area without an handwash sink.Stop handling food in the storage areas until a handwash sink is provided in this area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Container was placed in the kitchen handwash sink. Do not store anything in the handwash sink and ensure it available for handwashing at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers at the kitchen handwash sink was broken. Napkins were placed on the counter for handwashing.Fix the dispenser and store paper towels in the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished floor in the walk-in cooler. Finish the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food debris build-up on the cooler/freezer handles in the back storage area.2) Black mold build-up on the glasswasher blue curtain.3) Tape was used to cover a knife handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and stains build-up on the dry storage nook and hallway.2) Char and grease build-up on the canopy filters. 3) Grease and debris build-up on the kitchen shelves. 1 to 3) Clean these areas.
  11. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was a container of raw chicken stored on top of produce in the walk-in cooler.Ensure that raw meat is stored below ready-to-eat and cooked food items to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a pot of sauce and fried fish stored on the floor.Ensure that all food items remain 6 inches off of the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were chicken skewers (12C) and rice noodles (14C) on the counter at room temperature.Ensure that high risk items are stored at above 60C or below 4C at all times.Staff moved these food items into the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes that were being manually washed were not being sanitized.Ensure that after dishes are manually washed with soap and water, they are submerged in an approved chemical sanitizer for at least two minutes.
    • 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 in the dispenser at the hand sink in the kitchen.Obtain paper towel.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The was a large garbage bin blocking access to the hand sink and food equipment was stored in the sink basin.Ensure that the hand sink is always free from obstruction and easily accessible for hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were tongs and ladles stored on the grill rack hanging directly into a full trash bin.Ensure that cooking utensils are stored in a manner that prevents contamination.Staff removed the garbage bin and washed the cooking utensils.