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Thai Express

330 - 200 Hartell Way SE Calgary AB T2X 4S9 · Food - General

Official record from Alberta →

Inspection summary

Thai Express has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on August 7, 2026, recorded 1 infraction.

3 of 6 inspections on record found no infractions at all. 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 2 times across 2 separate inspections, most recently on August 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times on August 6, 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 once on February 2, 2024. 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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not operational at the time of inspection. The operator advised that repair personnel had attended the facility; however, it is unknown whether the dishwasher can be repaired or will require replacement.Reusable customer dishware is used for dine-in service. The operator was advised to discontinue the use of reusable dishware and utilize take-out containers, which are available onsite, until the dishwasher is repaired or replaced.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of egg yolk stored near the grill was 16.5CRequirement" Ensure that egg yolk is stored at 4C or less.Egg yolk was didcarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of tofu stored on in insert of prep cooler was 8C. Insert was overfilled.Requirement:- Ensure that perishable foods under refrigeration are stored at 4c or less.- Tofu from the top was moved to bottom part of the cooler.-Do not overfill the inserts to prevent temperature abuse.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Concentration of quat measured 50 ppm in sanitizer solution of pail located in front prep area.b) cleaning cloth was kept on prep counter after use in front area.Requirement:a) Ensure that concentration of quat is maintained at 200 ppm.b) Soak cleaning cloth in sanitizer solution in between use
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staffs 'jackets and bags were kept along and on pop bottles in back area.Requirement:Store personal and miscellaneous items seperately from food/drinks to prevent contamination.
  6. Initial Inspection

    0 infractions

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