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Thai Express

830 - 20 Crowfoot Crescent NW Calgary AB T3G 2P6 · Food - General

Official record from Alberta →

Inspection summary

Thai Express has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 30, 2024. The most recent inspection, on January 29, 2026, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 January 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on January 29, 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 2 times across 2 separate inspections, most recently on January 29, 2026. 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 January 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution available during food processing in the facility at the time of inspection.- Operator obtained quat sanitizer from the dispenser, the concentration tested to be 200 ppm.Ensure that sanitizer solution measuring 200 ppm is readily available during operation, have sanitizer buckets/bottles available in all locations where food handling/processing is done in the facility. Verify the sanitizing solutions with test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A rice paddle was observed to be stored in a container at a temperature of 20.8 degrees Celsius beside the rice cooker at the front preparation area.- Operator placed utensil in ice bath.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. A tong was observed to be sitting directly inside a container of chicken in the prep cooler at the front.- Operator removed the utensil and placed uprightly.Ensure that utensils are stored in a manner that the handles do not come in contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Noodles soaked in water placed on a trolley was observed beside the dishwashing sink with internal temperatures measured between 11 and 14 degrees Celsius.- Operator put back into the walk-in cooler.Ensure to store at 4 degrees Celsius or less or greater than 60 degrees Celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of grease observed on the exhaust ventilation hood in the cooking area. - Clean and maintain the exhaust hood in a clean and sanitary condition at all times.2. Excessive clutter observed in the back/staff/storage area. Different non-food items including a chair, faulty rice cookers and food items congested the area.- Clear the clutter, remove faulty and unnecessary items. Arrange and organize the area properly.A facility where food is being prepared must be maintained in an organized and sanitary manner to prevent cross-contamination and for ease of cleaning to prevent pest harborage.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quat sanitizer bucket measure 50 ppm.Fresh quat sanitizer solution was premixed at 200 ppm.2. Used wiping cloths were kept on the counter.Wiping cloths were stored in quat sanitizer bucket at 200 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Egg crate was stored on top of the rack above ready to eat food in the walk-in cooler.Egg crate was stored in the lowest rack in the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice noodles were stored in stagnant water measured at 11.4°C, 11.8°C, 12.8°C and 13.2°C respectively.The rice noodles were discarded. Store rice noodles in the walk-in cooler.Develop a plan to ensure the rice noodles is maintained at 4°C or less when soaking and packaging.
  3. Initial Inspection

    0 infractions

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