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Thai Express

116 - 296 Shawville Boulevard SE Calgary AB T2Y 3S4 · Food - General

Official record from Alberta →

Inspection summary

Thai Express has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on April 14, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on September 2, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on September 2, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on September 2, 2025. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 14, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No door/barrier provided in front of mop sink area and food/drinks were stored within 10 feet from the mop sink.Requirement:Provide door/barrier in front of mop sink or do not store any food, drinks and clean dishes within 10 feet from mop sink.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in sanitizer solution of pail located in back prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Electrical cords were kept on pop bottles in back storage area.Requirement:Store miscellaneous items separately from food/drinks
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bottom shelf of upright freezer was lined with black garbage bag, making surface rough and difficult to clean.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove black garbage lining from the shelf.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 100 ppm in sani-pail located in back prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use.Requirement: Soak cleaning cloth in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked chicken stored in insert of prep cooler at the top was 7.4C and insert was overfilled.Requirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.-Do not over fill inserts to prevent temperature abuse.-Chicken from the top was moved to bottom part of the prep cooler during inspection.
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in sanitizer solution of pail located in front prep area.(Repeat violation from previous inspection)Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked chicken stacked on prep cooler insert was 8C.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.-Do not stack food on prep cooler insert to prevent temperature abuse.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in sanitizer solution of pail located in front prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff's bag was kept on pop bottles located under counter in back area.(This was repeat violation from previous inspection).Requirement:Store personal and miscellaneous items separately from food/drinks to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of rice in a bowl stacked on top of prep cooler insert was 33C.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.Rice at 33C was discarded.-Do not stack food container on prep cooler inserts to prevent temperature abuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in prep area was blocked with reusable gloves and sanitizer spray bottle kept in front of the sink.(This was repeat violation from previous inspection).Requirement:Ensure that hand washing sink is available for use all the time and must not be blocked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recipe paper stickers were pasted on counter located at prep cooler making surface rough and absorbent.Requirement:All surfaces must be smooth, non-absorbent and washable.Remove these stickers from the prep counter.

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