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Thai Express

J014 - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

7 inspections

  1. Risk Management 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?
      • Front hand sink hot water tap was not functional.Repair.
  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink hot water tap was not functional.Repair.
    • 15. Is the facility free of a pest infestation?
      • 1 live loose cockroach was observed beneath the cooking area grease interceptor. 6 dead cockroaches were found in two traps in the back area, and 1 dead cockroach was found on the grease interceptor. Operator reported they did not currently have a pest monitoring company and no reports were available.-Provide the most recent pest control report regardless of how old it is-Immediately contract a pest control company for monitoring and plan for a treatment-Thoroughly clean the grease interceptor as there is an accumulation of grease around the lid-Take out wooden pallets from beneath the pails in the back area and thoroughly clean. Only reuse if they are fully sealed wood, and recommended to put on wheels so they can be removed regularly for cleaningMay 05, 2026The pest report indicates improvement. The treatments were still ongoing. A follow up will be done in a week.
  3. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink hot water tap was not functional.Repair.
    • 15. Is the facility free of a pest infestation?
      • 1 live loose cockroach was observed beneath the cooking area grease interceptor. 6 dead cockroaches were found in two traps in the back area, and 1 dead cockroach was found on the grease interceptor. Operator reported they did not currently have a pest monitoring company and no reports were available.-Provide the most recent pest control report regardless of how old it is-Immediately contract a pest control company for monitoring and plan for a treatment-Thoroughly clean the grease interceptor as there is an accumulation of grease around the lid-Take out wooden pallets from beneath the pails in the back area and thoroughly clean. Only reuse if they are fully sealed wood, and recommended to put on wheels so they can be removed regularly for cleaning
  4. 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?
      • Front hand sink hot water tap was not functional.Repair.
  5. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • The staff on site and the owners on the phone were not able to answer food handling question, such as what is a sanitizer or how to properly wash dishes manually.The owner or the manager must retake Alberta recognized food safety training. The other staff must take Alberta Food Basic course. The links are attached in the email.
  6. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use gloves were reused and kept in the front prep cooler. Used single use gloves were discarded on site.Do not reuse single use utensils or gloves.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer premix on the wall of the back prep area was not functional. 0ppm quat solution was dispensed. The staff onsite did not know how to properly use two compartment sink dishwashing method either. The staff were shown by the health inspector how to mix 200ppm quat solution manually. Repair the sanitizer premix station so it is dispensing 200ppm quat sanitizer solution.
    • 15. Is the facility free of a pest infestation?
      • Lots of rodent droppings were observed in the dry storage room. Clean up the droppings and monitor. If new droppings are observed, pest control measures must increase to eliminate the pest concern. Provide the inspector a copy of the latest pest control report.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The staff on site and the owners on the phone were not able to answer food handling question, such as what is a sanitizer or how to properly wash dishes manually.The owner or the manager must retake Alberta recognized food safety training. The other staff must take Alberta Food Basic course. The links are attached in the email.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer in the back was measured at 10 ppm. The Quat sanitizer in the front was measured at 0 ppm.- Ensure sanitizer solutions are changed at adequate intervals. Chlorine sanitizers must be used at 100 ppm. Quat sanitizers must be used at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw beaten eggs were stored in room temperature. Internal temperature was measured at 6.1 degrees Celsius. - Ensure perishable foods are stored at a temperature of 4C or less. If ice is used ensure the container is surrounded by ice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Portioning spoon for rice was stored in water at room temperature. - Ensure to store in ice water or change/wash every 2 hours at a minimum.