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Thai Express

404 - 2550 Country Hills Boulevard NE Calgary AB T3N 1E4 · Food - General

Official record from Alberta →

Inspection summary

Thai Express has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 7, 2025. The most recent inspection, on March 19, 2026, recorded 3 infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on March 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 19, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 19, 2026. 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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizing solution available at the time of inspection. The operator indicated they had poured out the previous one and about to replace it.- The operator replaced with 200 ppm quat sanitizer during the inspection.Ensure that quats sanitizer solution with a concentration of 200 ppm is readily available and replaced during operation and verify with 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?
      • The handwashing sink in the back prep area was obstructed by a garbage bin at the time of inspection.- The operator removed the garbage bin from the front of the handwashing sink.Ensure that all handwashing sinks are accessible and clear at all times during operation to facilitate hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A rice paddle was observed to be stored in a container of room temperature water measured at 22.5 degrees Celsius beside the rice cooker in the front preparation area.- Operator changed and placed utensil in ice.- Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration, as food debris at room temperature provides an ideal environment for bacteria to grow.2. Utensils observed to be placed inside containers of bean sprouts and chicken in the prep cooler at the front preparation area.- Operator removed the utensils and placed uprightly.Ensure that utensils are stored in a manner that the handles do not come in contact with the food.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

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