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Thai Express

213 - 240 4 Avenue SW Calgary AB T2P 4H4 · Food - General

Official record from Alberta →

Inspection summary

Thai Express has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on October 5, 2026, recorded 2 infractions.

4 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 October 5, 2026. 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 once on October 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pre-portioned bowls were observed stored directly on top of other foods in the prep cooler inserts. Ensure all foods are stored in a manner that protects them from contamination. **Pre-portioned foods were removed from above the other foods during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried tofu cubes were observed cooling in the walk-in cooler and measured at an internal temperature of 42°C using a probe thermometer. Operator indicated food was cooked an hour before time of inspection. Ensure cooked foods are cooled rapidly from 60°C to 20°C within 2 hours and from 20°C to 4°C within an additional 4 hours. Use appropriate cooling methods, such as shallow pans, smaller portions, or ice baths, to facilitate rapid and even cooling and minimize the time food remains within the temperature danger zone.**The food items were removed from walk-in cooler and separated into smaller portions during the inspection. Operator educated about recommended methods of even cooling.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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