Thai Express / Sushi Shop
206 - 33 Heritage Meadows Way SE Calgary AB T2H 3B8 · Food - General
5 inspections
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **December 18, 2025: Food containers and empty bowls were double stacked without barrier on top of food inserts in the prep line cooler. Operator removed bowls/inserts during inspection.- Cover and protect foods against contamination while in storage.Containers of food in the front prep line cooler were double stacked on top of each other without proper lids or barriers in between. - Properly protect foods in storage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **December 18, 2025: After multiple runs/cycles, maximum temperature measured at the dish level was 52.9C.- Operator instructed to repair the dishwasher.High temperature dishwasher was not reaching sanitizing temperature. Maximum temperature reached was 66.1C after multiple cycles. - Operator advised to wash dishes in the dishwasher and sanitize dishes using the 2-comp sinks available adjacent to the dishwasher.- Repair dishwasher/booster and ensure that the final rinse is reaching a minimum of 71C at the dish level.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **December 18, 2025: Ongoing Violation - Electric deep fryer connected with extension cord, not fully under the ventilation hood was still in use. Please remove. **December 2, 2025: The operator is still using a small electric deep fryer on the fryer in the back kitchen.- Please remove the small fryer and use approved deep fryer.Update January 27, 2025Staff still using the small deep fryer without ventilation on the counter.- Operator removed the deep fryer during inspection. Small deep fryer unit was being used on the counter at the sushi station without any active ventilation.- Refrain from using the deep fryer here and used the previously approved deep fryer in the kitchen if needed.- If deep frying is wanted for this area, submit a plan for review first. Food handling space must be in compliance with food regulation.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Surface sanitizer solution in the container was tested 0 ppm. Operator was advised to refill the quat sanitizer to appropriate concentration of 200 ppm - As discussed, ensure that sanitizer solution is prepared, tested, and maintained at adequate concentration (200 ppm).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers of food in the front prep line cooler were double stacked on top of each other without proper lids or barriers in between. - Properly protect foods in storage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe or infrared thermometer was provided during inspection.- Please obtain a thermometer that can be used to monitor food temperatures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was not reaching sanitizing temperature. Maximum temperature reached was 66.1C after multiple cycles. - Operator advised to wash dishes in the dishwasher and sanitize dishes using the 2-comp sinks available adjacent to the dishwasher.- Repair dishwasher/booster and ensure that the final rinse is reaching a minimum of 71C at the dish level.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sushi Shop: Quat test strips available were discolored and expired.- Acquire valid test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **December 2, 2025: The operator is still using a small electric deep fryer on the fryer in the back kitchen.- Please remove the small fryer and use approved deep fryer.Update January 27, 2025Staff still using the small deep fryer without ventilation on the counter.- Operator removed the deep fryer during inspection. Small deep fryer unit was being used on the counter at the sushi station without any active ventilation.- Refrain from using the deep fryer here and used the previously approved deep fryer in the kitchen if needed.- If deep frying is wanted for this area, submit a plan for review first. Food handling space must be in compliance with food regulation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of debris was noted in the back kitchen near the grease trap.- Please thoroughly clean the area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- Update January 27, 2025 Staff still using the small deep fryer without ventilation on the counter. - Operator removed the deep fryer during inspection. Small deep fryer unit was being used on the counter at the sushi station without any active ventilation.- Refrain from using the deep fryer here and used the previously approved deep fryer in the kitchen if needed.- If deep frying is wanted for this area, submit a plan for review first. Food handling space must be in compliance with food regulation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Bulk flour scoop was a metal bowl with no handle.- Please ensure all bulk ingredient scoops have handles to prevent potential contamination from staffs hands.2) Stacking of metal bowls on top of raw ingredients in the front of house prep cooler.- Please do not stack metal bowls on top of raw ingredients to prevent potential risk of contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Small deep fryer unit was being used on the counter at the sushi station without any active ventilation.- Refrain from using the deep fryer here and used the previously approved deep fryer in the kitchen if needed.- If deep frying is wanted for this area, submit a plan for review first. Food handling space must be in compliance with food regulation.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer solution was too strong (>400ppm) and was labelled as disinfectant and used for the kitchen and prep area.- Ensure food safe surface sanitizer solution for QUAT is prepared at 200ppm and tested by staff. - Staff diluted the solution and relabeled the bottle during the inspection. Tested at 200ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cellphone, medication, and pills were found on food prep surfaces and shelves in the kitchen.- Remove these items from the kitchen and find separate storage for these if needed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk rice container bins had no lid and staff is using a bowl with no handles as a scoop.- Staff removed the bowl for a scoop and acquired tight fitting covers for the containers during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Update August 22, 2024:- Issue still present. Ensure food items are stored at least 6 inches off the ground.Food items were stored on the floor in the walk-in freezer.**Reorganize walk-in freezer**Ensure food items are stored at least 6 inches above the floor to prevent contamination of food.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some ceiling panels were removed and uncovered in the kitchen.- Replace the ceiling panels once maintenance work in the ceiling is completed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation on ventilation canopy filters.- Clean the filters and ensure regular cleaning is done. Do no rely solely on the ventilation cleaning company every 6 months to have it done.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?