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Thai Express

F106 - 2525 36 Street NE Calgary AB T1Y 5T4 · Food - General

Official record from Alberta →

Inspection summary

Thai Express has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on August 27, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on August 13, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 on June 15, 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 once on June 15, 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 4 times across 3 separate inspections, most recently on June 15, 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?

  • 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 3 times across 3 separate inspections, most recently on July 27, 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • OUTSTANDING - 7/28/2026 mouse droppings still observed in the dry storage are under the shelving. Please clean the droppings and ensure that the pest control operator gives you a report of what work was done and increase frequency of monitoringMouse droppings were noted below the shelves in the dry storage room. Please clean as discussed. Ensure that pest control is servicing the dry storage room.
  3. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • OUTSTANDING - 7/28/2026 mouse droppings still observed in the dry storage are under the shelving. Please clean the droppings and ensure that the pest control operator gives you a report of what work was done and increase frequency of monitoringMouse droppings were noted below the shelves in the dry storage room. Please clean as discussed. Ensure that pest control is servicing the dry storage room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING Cleaning is needed under both cooking lines and on the side of the deep fryer. Ensure that all areas are maitained in a clean and sanitary manner.
  4. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was 0PPM sanitizer in the cleaning cloth buckets. Ensure that an approved sanitizing solution is prepared and ready for use whenever food handling is occurring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A functional probe thermometer was unavailable. Ensure that a functional probe thermometer is available for checking the internal temperature of foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only one sink plug could be located for the two-compartment sink. Ensure that two sink plugs are available for manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket was stored in the basin of the hand wash sink beside the dishwashing sinks. Ensure that
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were noted below the shelves in the dry storage room. Please clean as discussed. Ensure that pest control is servicing the dry storage room.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A single-use paper bowl was used as a food scoop. It was coated with food and was not equipped with a handle. Do not reuse single use items, such as paper bowls. Ensure that scoops with handles are used to protect food from contamination.2. The lid of one of the plastic food containers was cracked and broken. Please discard the plastic lid. Ensure that all equipment is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is needed under both cooking lines and on the side of the deep fryer. Ensure that all areas are maitained in a clean and sanitary manner.
  5. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair the leaking hot water faucet at the 2-compartment sink
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler wearing unsanitary apron, ripped and with holes. Must provide clean outergarment to food handlers
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed food handler cleaning raw shrimps inches away from the soft drink dispenser. The splatter may end up dispensed in costumers drink. Do this task in the back kitchen
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to the hand sink in the back kitchen was blocked.Ensure free access to the hand sink at all times
  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

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