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Thai Express

2118 - 4825 Mount Royal Gate SW Calgary AB T3E 6K6 · Food - General

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **December 03, 2025 - Issue remains outstanding**There was an accumulation of dust on the kitchen ceiling.Clean and sanitize the kitchen ceiling.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splash guard at the handwashing sink in the cookline.Install a splash guard to prevent food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an opened can of leftover chili paste with soya beans oil stored in the walk-in cooler. - Do not store leftover food in the can. Store food in another clean food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw uncooked egg was kept in an ice bath with a surface temperature of 14.6°C.The egg was discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwashing sink cold-water faucet was not working.Fix the cold-water faucet.2) Bandage was wrapped around the tip of the handwashing sink faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the kitchen ceiling.Clean and sanitize the kitchen ceiling.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open containers that contain food items were stacked together where the bottom of the top container was touching the food items inside the bottom container. The inspector informed the staff/operator that food must be protected from contamination during storage. Please do not stack open containers, as described.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items, being cut onions, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food item was discarded during the inspection.Also, another improper temperature control of food was noted during the inspection where high-risk food items were left in room temperature. The food item was dry food, being noodles, mixed with water. Thus, low-risk food items mixed with water would increase the risk of microbial growth in the food. Thus, the inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food item was moved to the cooler immediately.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit was not displayed. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact [email protected] immediately to obtain one.**DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no Food Safety Training Certificate provided during the inspection. The staff/operator mentioned that they have completed a Food Safety Training and that a certificate will be sent to the inspector. Please send a copy of a valid Food Safety Training Certificate from one of the managers/supervisors of the kitchen facility.**SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required throughout facility1. Food debris accumulated in corners of floors.2. Dust accumulation on ceiling tiles and walls.**OUTSTANDING (2023-10-03). There were still some dust accumulations on the ceiling tiles and some areas of the kitchen walls. The wall behind the fryer and the top of the fryer equipment also had accumulation of grease and grime. Please ensure to clean these areas.