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Thai Bistro Authentic Thai Cuisine

102 - 233 Centre Street SW Calgary AB T2G 2B7 · Food - General

Official record from Alberta →

Inspection summary

Thai Bistro Authentic Thai Cuisine has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 7, 2024. The most recent inspection, on February 26, 2026, recorded 5 infractions.

None of the 8 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: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 3 times across 3 separate inspections, most recently on January 15, 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 October 8, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 26, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 13 times across 8 separate inspections, most recently on February 26, 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 6 separate inspections, most recently on February 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

8 inspections

  1. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pans of raw meat were on the floor in the walk-in fridge.-Store food off the ground as these pans may also go on the counter during food preparation
    • 09. Are chemicals stored and handled in a safe manner?
      • An open container of ethanol fuel was stored directly above food on the shelves across from the dishwasher.-Store chemical away from food-Operator moved ethanol out of the kitchen
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both kitchen and service area sinks did not have soap or paper towel available.-Ensure soap and paper towel are always provided-Ensure paper towel is in a dispenser that protects the bulk supply from contamination-Inspector halted food preparation until stations were refilled
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bare wooden blocks were used to hold up the top shelf of the prep cooler.-Ensure wood blocks are sealed so that they are smooth and impervious to moisture.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Container for empty pop cans was made of cardboard.-Ensure waste containers are constructed of a washable material
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The service area handwashing sink was surrounded by containers of powders for drinks.-Do not store food or equipment around the handwashing sink
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was frozen meat in a pot thawing at room temperature (on the dishwashing sink counter).-Ensure food is thawed in the fridge, microwave, under cold running water, or cooked directly
    • 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 soap in the dispenser at the kitchen handwashing sink.-Fill the soap 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?
      • Floor access hatch designed to provide entry to the space beneath the building located under the sandwich cooler observed to be in disrepair with no seal, large gaps, and poor support. Access hatch is unstable, and workers could potentially fall through. Access hatch observed to have exposed wood which is not a smooth and cleanable surface.***Please repair or replace the access hatch to ensure it has a smooth, cleanable surface that is sturdy enough for workers to stand on safely
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Container for empty pop cans was made of cardboard.-Ensure waste containers are constructed of a washable material
  3. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The temperatures of food items in both preparation coolers stored in the cooler inserts measured between 15°C to 20°C. Both preparation coolers top lids were opened during the power outage. (Corrected during inspection).2. The temperature of the bottom preparation coolers measured between 6.2°C to 8.6°C. Ensure the bottom preparation cooler can maintain 4°C.Food items were discarded.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The operator was preparing food to customers during power outage.The operator was advised to close the store until the power was restored.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor access hatch designed to provide entry to the space beneath the building located under the sandwich cooler observed to be in disrepair with no seal, large gaps, and poor support. Access hatch is unstable, and workers could potentially fall through. Access hatch observed to have exposed wood which is not a smooth and cleanable surface.***Please repair or replace the access hatch to ensure it has a smooth, cleanable surface that is sturdy enough for workers to stand on safely
    • 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 facility was without electricity, and the owner was preparing food in the kitchen during a power outage while using flashlight and the light from their cell phones to improve the visibility in the kitchen.The power was later restored.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor access hatch designed to provide entry to the space beneath the building located under the sandwich cooler observed to be in disrepair with no seal, large gaps, and poor support. Access hatch is unstable, and workers could potentially fall through. Access hatch observed to have exposed wood which is not a smooth and cleanable surface.***Please repair or replace the access hatch to ensure it has a smooth, cleanable surface that is sturdy enough for workers to stand on safely
  5. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed stored on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in on shoe soles and give easy access to pests.***Please remove food off the floor and place them on an elevated shelf
    • 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) Floor access hatch designed to provide entry to the space beneath the building located under the sandwich cooler observed to be in disrepair with no seal, large gaps, and poor support. Access hatch is unstable, and workers could potentially fall through. Access hatch observed to have exposed wood which is not a smooth and cleanable surface.***Please repair or replace the access hatch to ensure it has a smooth, cleanable surface that is sturdy enough for workers to stand on safely2) Ceiling tiles above the wine glasses observed to have water damage.***Please replace the water damaged ceiling tiles
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The table mounted can opener was observed to be unclean and had build-up of food debris.***Please clean and sanitize the can opener before and after use to prevent cross-contamination between the blade and food2) Grease, grime, and food debris were observed on the surface of the deep fryer and range.***Please clean and sanitize indicated equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Greasy floors in the kitchen were observed. Greasy floors are a slipping hazard for employees and could attract pests who are carriers of harmful pathogens.***Please clean and sanitize the indicated areas2) Grime and food debris were observed behind the cook line and under the equipment***Please clean and sanitize the indicated areas
  6. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed stored on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in on shoe soles and give easy access to pests.***Please remove food off the floor and place them on an elevated shelf
    • 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) Floor access hatch designed to provide entry to the space beneath the building located under the sandwich cooler observed to be in disrepair with no seal, large gaps, and poor support. Access hatch is unstable, and workers could potentially fall through. Access hatch observed to have exposed wood which is not a smooth and cleanable surface.***Please repair or replace the access hatch to ensure it has a smooth, cleanable surface that is sturdy enough for workers to stand on safely2) Ceiling tiles above the wine glasses observed to have water damage.***Please replace the water damaged ceiling tiles
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The table mounted can opener was observed to be unclean and had build-up of food debris.***Please clean and sanitize the can opener before and after use to prevent cross-contamination between the blade and food2) Grease, grime, and food debris were observed on the surface of the deep fryer and range.***Please clean and sanitize indicated equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Greasy floors in the kitchen were observed. Greasy floors are a slipping hazard for employees and could attract pests who are carriers of harmful pathogens.***Please clean and sanitize the indicated areas2) Grime and food debris were observed behind the cook line and under the equipment***Please clean and sanitize the indicated areas
  7. Initial Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed stored on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in on shoe soles and give easy access to pests.***Please remove food off the floor and place them on an elevated shelf
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Oct 8th, 2024: Dishwasher was still only able to sanitize to 50ppm. Facility was allowed to open if only offering single-use customer dishes and utensils until the dishwasher can be repaired and is sanitizing at 100ppm. Manual ware washing and sanitizing was discussed as well.Oct 7th, 2024: The chlorine dishwasher was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the chlorine sanitizer must register at 100 ppm. Despite priming the sanitizer line, the machine failed to deliver the required sanitizer strength of 100 ppm. It's important to note that chlorine sanitizer is essential for eliminating harmful pathogens.***Operator informed inspectors that parts were ordered for the dishwasher and will take time to arrive. Operators were taught how to properly sanitize their dishes using their dishwasher to clean, and using a sink compartment to sanitize, submerging the dishes in 100 ppm chlorine mixture for 2 minutes. All dishes must be air dried. This dishwashing system must be used until the dishwasher is repaired
    • 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) Floor access hatch designed to provide entry to the space beneath the building located under the sandwich cooler observed to be in disrepair with no seal, large gaps, and poor support. Access hatch is unstable, and workers could potentially fall through. Access hatch observed to have exposed wood which is not a smooth and cleanable surface.***Please repair or replace the access hatch to ensure it has a smooth, cleanable surface that is sturdy enough for workers to stand on safely2) Ceiling tiles above the wine glasses observed to have water damage.***Please replace the water damaged ceiling tiles
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The table mounted can opener was observed to be unclean and had build-up of food debris.***Please clean and sanitize the can opener before and after use to prevent cross-contamination between the blade and food2) Grease, grime, and food debris were observed on the surface of the deep fryer and range.***Please clean and sanitize indicated equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Greasy floors in the kitchen were observed. Greasy floors are a slipping hazard for employees and could attract pests who are carriers of harmful pathogens.***Please clean and sanitize the indicated areas2) Grime and food debris were observed behind the cook line and under the equipment***Please clean and sanitize the indicated areas
  8. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine sanitizer was too potent, testing at 200 ppm. Correct concentration of chlorine sanitizer should be 100 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin.***Operator was instructed on how to properly mix and accurately test quat sanitizer solution. Operator was informed to test the quat sanitizer mixture every time it is made
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food was observed stored on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in on shoe soles and give easy access to pests.***Please remove food off the floor and place them on an elevated shelf2) Trays of eggs were found on the top shelf of the walk-in cooler. Eggs and raw meat products must be stored on the bottom shelf to prevent breakage and cross-contamination of ready-to-eat foods stored in the fridge.***Please move the tray of eggs to a bottom shelf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw shrimp was observed thawing at room temperature in the prep sink without using proper defrosting methods. Food must be kept out of the danger zone (4°C - 60°C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment. Food cannot stay in the danger zone for longer than 2 hours.***Operator was informed about proper defrosting techniques such as using a cold-water bath with running water, defrosting the meat overnight in a cooler, or using a microwave, if the food item is used immediately after thawing
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the chlorine sanitizer must register at 100 ppm. Despite priming the sanitizer line, the machine failed to deliver the required sanitizer strength of 100 ppm. It's important to note that chlorine sanitizer is essential for eliminating harmful pathogens.***Operator informed inspectors that parts were ordered for the dishwasher and will take time to arrive. Operators were taught how to properly sanitize their dishes using their dishwasher to clean, and using a sink compartment to sanitize, submerging the dishes in 100 ppm chlorine mixture for 2 minutes. All dishes must be air dried. This dishwashing system must be used until the dishwasher is repaired
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not stocked at 2 handwashing locations (washroom, and hand sink located in the kitchen). Paper dispenser and soap were not available at the hand sink located at the bar. Paper towels are single-use items that help reduce cross-contamination. Soap breaks down grime and dirt on the surface of the skin, removing and reducing the spread of harmful bacteria.***Refill empty paper towel dispensers and install a paper towel dispenser and provide soap at the hand sink located at the bar
    • 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) Floor access hatch designed to provide entry to the space beneath the building located under the sandwich cooler observed to be in disrepair with no seal, large gaps, and poor support. Access hatch is unstable, and workers could potentially fall through. Access hatch observed to have exposed wood which is not a smooth and cleanable surface.***Please repair or replace the access hatch to ensure it has a smooth, cleanable surface that is sturdy enough for workers to stand on safely2) Light cover above the cook line observed to be missing. Light covers are designed to protect food from physical contamination if a bulb were to shatter.***Please install a light cover3) Ceiling tiles above the wine glasses observed to have water damage.***Please replace the water damaged ceiling tiles4) Filters from the commercial canopy observed to be greasy and covered in grime. Clogged filters could prevent the commercial canopy from venting out harmful cooking fumes and become a fire hazard.***Please remove the canopy filters for cleaning and sanitization, then reinstall them afterward. Incorporate canopy filter cleaning into the regular cleaning schedule once a week5) Shelving, countertops, and wine glass holder were constructed with raw unfinished wood. Harmful contaminants can penetrate the wood, creating a surface that facilitates cross-contamination and the growth of harmful pathogens.***Please finish the wood so it is a non-porous, smooth, cleanable surface
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The table mounted can opener was observed to be unclean and had build-up of food debris.***Please clean and sanitize the can opener before and after use to prevent cross-contamination between the blade and food2) Grease, grime, and food debris were observed on the surface of the deep fryer and range.***Please clean and sanitize indicated equipment3) Ice cream scoops for rice were stored in room temperature water. Food debris in room temperature water can encourage the rapid growth of harmful pathogens.***When not in use, please put ice cream scoops in an ice water bath and replace the water when soiled4) One-time use water bottles were being used to hold soy sauce. Used water bottles are difficult to thoroughly clean and can harbor harmful bacteria. Single-use water bottles are made out of plastics that degrade overtime. Reusing it can lead to the release of harmful chemicals into the soy sauce.***Discard the one-time use water bottle and replace with an appropriate condiment squeeze bottle
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Greasy floors in the kitchen were observed. Greasy floors are a slipping hazard for employees and could attract pests who are carriers of harmful pathogens.***Please clean and sanitize the indicated areas2) Grime and food debris were observed behind the cook line and under the equipment***Please clean and sanitize the indicated areas

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