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Zab Der Authentic Thai & Sushi

1 - 936 Northmount Drive NW Calgary AB T2L 0B2 · Food - General

Official record from Alberta →

Inspection summary

Zab Der Authentic Thai & Sushi has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on March 9, 2026, recorded 3 infractions.

1 of 5 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 and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 2 separate inspections, most recently on March 6, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 March 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on March 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 9, 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 April 4, 2025. 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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable cut vegetables in water were stored in room temperature. - Do not store chopped or processed fruits and vegetables in room temperature. Store at 4C or less or greater than 60C at all times.
    • 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 sins was covered with a plastic bag. The handwashing sink must be accessible for handwashing at all times. Suggested turning the other sink in the middle of the line into a handwashing sink and to prepare all foods, ahead of time in the clean and sanitized 2 compartment sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease/food debris buildup on several surfaces within the main cook line including but not limited to: equipment, wall and floor underneath the cooking equipment and the coolers.Please clean and maintain in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a broken plastic container in use. - Please do not use as broken or damaged containers cannot be adequately washed and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handwashing sink on the cookline was very greasy. Clean and maintain in a clean and sanitary manner.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Operator replaced a 3 compartment sink with a high-temperature dishwasher and 1 a 1 compartment dishwasher. - Facility must have a 2-compartment sink as a back-up to the mechanical dishwasher in the event the dishwasher fails. Ensure the 2-compartment sink meets the City of Calgary Wastewater Bylaw which requires food service establishment to install a properly-sized grease interceptor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed an accumulation of dust on ceiling tiles in the kitchen. - Please clean and maintain in a clean and sanitary manner at all times.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The concentration of chlorine sanitizer in spray bottles measured at approximately 50 ppm. - Chlorine sanitizer must be used at 100 ppm. Mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine test strips to verify the concentration. Change the solution when below 100 ppm.- Corrected during inspection. 2) Wet cleaning cloths were left on food contact surface without any residue of sanitizer in them. - Store cleaning cloths in a sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Raw shell eggs were left out in room temperature. Internal temperature measured at 18C. - Raw shell eggs must be stored at 7C or less. 2) Several high-risk foods were left out in room temperature. Internal temperature of raw chicken and bean sprouts were measured as follows: 6.6C and 7.5C. - Move to the cooler. - All high-risk foods must be stored at 4C or less or greater than 60C when hot holding.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Operator replaced a 3 compartment sink with a high-temperature dishwasher and 1 a 1 compartment dishwasher. - Facility must have a 2-compartment sink as a back-up to the mechanical dishwasher in the event the dishwasher fails. Ensure the 2-compartment sink meets the City of Calgary Wastewater Bylaw which requires food service establishment to install a properly-sized grease interceptor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) The temperature during the sanitation cycle of high-temperature dishwasher measured below 65C on several tries. - Operator advised that they turned down temperature themselves and were able to adjust the booster temperature. Temperature measured above 71C after the adjustment. - The temperature of the high-temperature dishwasher sanitation cycle must be measured at 71C at dish level to achieve adequate sanitation. Do not turn down the booster temperature to below 71C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed an accumulation of dust on ceiling tiles in the kitchen. - Please clean and maintain in a clean and sanitary manner at all times.

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