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Thai Express

203 - 114 Sierra Springs Drive SE Airdrie AB T4B 3G6 · Food - General

Official record from Alberta →

Inspection summary

Thai Express has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on March 5, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 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 once on May 14, 2025. 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 once on November 25, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on May 14, 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 once on November 25, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 March 12, 2024. 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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Rice scoop stored in ambient temperature water. Water replaced with fresh ice water. 2. Bowls stored on top of beef and chicken in the prep cooler across from the wok. Bowls placed on top of lids during inspection. COMPLETE THE FOLLOWING:1. Replace ice once it has melted.2. Do not store bowls directly on top of foods in prep coolers to protect food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. The right side of the prep cooler across from the wok measured between 6*C - 11*C. Foods probed and measured 6*C - 8*C. Temperature of unit adjusted during the inspection.2. Reviewed May food temperature logs and observed recorded hot holding temperatures to be between 56*C - 61*C. Discussed hot holding temperatures must be a minimum 60*C, as indicated on the log.COMPLETE THE FOLLOWING:1. Ensure coolers are maintained at 4*C or less.2. Ensure foods in hot holding are being maintained at 60*C or more.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 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 QUAT test strips expired October 14, 2024.COMPLETE THE FOLLOWING:1. Please purchase new 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?
      • **CORRECTED**1. Paper towel not stored in dispenser at the back handwash station. Paper towel replaced during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a buildup of debris around the floor drain under the wok.COMPLETE THE FOLLOWING:1. Please clean area noted above. The area should be cleaned as often as necessary to maintain it in a visibly clean condition.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bamboo wok brushes were found wrapped with tape. Wrapping with tape creates a space for bacteria, dirt and debris to accumulate, and increases the risk of cross contamination to food products. The operator corrected this and removed the tape from both brushes during the inspection.

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