K1 - 25 Greenbriar Drive NW · GREENWOOD/GREENBRIAR
January 9, 2026
Pass1. No sanitizer to sanitizer the food preparation counter., , 2. Used wet cleaning cloths were stored on the food preparation counter., , The cook was instructed to prepare 100 ppm chlorine sanitizer solution., , The cook was observed washing the cleaning cloths and noted to prepare two buckets of 100 ppm chlorine sanitizer solution.
**** Recurrent Violation ****, , No temperature logs available. , , Develop a temperature and monitor the temperature of coolers/freezer and hot holding units regularly.
Coconut milk was stored in a stainless-steel pot., , The coconut milk was stored in an ice bath.
Plastic containers were stored on the floor in the kitchen area., , Keep items at least 6 inches off the floor.
Dust build-up was noted on the knife holders at both edges of the preparation cooler.
1. Black mold was noted along the wall caulking of the 2-compartment sink., , 2. Debris build-up was noted in hard-to-reach areas in the facility., , Clean the indicated areas.
Bangkok Street Food is in the GREENWOOD/GREENBRIAR neighbourhood. GREENWOOD/GREENBRIAR, Calgary has 46 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 1, 2026, there are 34 (74%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 7 times since October 23, 2024, with 7 passes and 0 closures on record.
1. No sanitizer to sanitizer the food preparation counter., , 2. Used wet cleaning cloths were stored on the food preparation counter., , The cook was instructed to prepare 100 ppm chlorine sanitizer solution., , The cook was observed washing the cleaning cloths and noted to prepare two buckets of 100 ppm chlorine sanitizer solution.
**** Recurrent Violation ****, , No temperature logs available. , , Develop a temperature and monitor the temperature of coolers/freezer and hot holding units regularly.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
GREENWOOD/GREENBRIAR
Coconut milk was stored in a stainless-steel pot., , The coconut milk was stored in an ice bath.
Plastic containers were stored on the floor in the kitchen area., , Keep items at least 6 inches off the floor.
Dust build-up was noted on the knife holders at both edges of the preparation cooler.
1. Black mold was noted along the wall caulking of the 2-compartment sink., , 2. Debris build-up was noted in hard-to-reach areas in the facility., , Clean the indicated areas.
**** Recurrent Violation ****, , No temperature logs available. , , Develop a temperature and monitor the temperature of coolers/freezer and hot holding units regularly.
Access to the handwashing sink was blocked with a container in the basin. , , - Do store anything in the handwashing sink. Handwashing sinks are to be used for handwashing only and the must be accessible at all times.
Several plastic containers were broken and fixed with tape. , , - Discard and replace all broken containers as they cannot be adequately cleaned and sanitized.
No temperature logs available. , , Develop a temperature and monitor the temperature of coolers/freezer and hot holding units regulary.
1) The internal temperature of high-risk foods such as eggs and perishable vegetables stored in the 3-door refrigerator were measured at 6.5C. The ambient air temperature was measured at 6.5C. All perishable foods were removed from the cooler and placed in another cooler. , , - Service the cooler again or replace. All high-risk foods under refrigeration must be stored at a temperature below 4C. , - Do not store any high-risk foods in the cooler until the cooler can maintain a temperature 4C or less.
Observed an accumulation of food debris and dirt in the hard-to-reach areas of the kitchen including wall/floor joints and under equipment. , , - Please clean and maintain in a clean and sanitary condition at all times.
No temperature logs available. , , Develop a temperature and monitor the temperature of coolers/freezer and hot holding units regulary.
Container of sauce stored within the splash zone of the handwashing sink. There was a spoon that was stored behind the faucet at the handwashing sink as well. , , - Do not store food or utensils near the handwashing sink to prevent corss contamiantion.
1) The internal temperature of high-risk foods such as eggs and perishable vegetables stored in the 3-door refrigerator were measured at 7C. The ambient air temperature was measured at 9.5C. All perishable foods were removed from the cooler and placed in another cooler. , , - Service the cooler. All high-risk foods under refrigeration must be stored at a temperature below 4C. , - Do not store any high-risk foods in the cooler until the cooler can maintain a temperature 4C or less.
Observed an accumulation of food debris and dirt in the hard-to-reach areas of the kitchen including wall/floor joints and under equipment. , , - Please clean and maintain in a clean and sanitary condition at all times.
The concentration of chlorine sanitizer in spray bottle was measured way too strong. The bottle was dusty and dirty, an indication that it had not been used in some time. , , - 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.
No temperature logs available. , , Develop a temperature and monitor the temperature of coolers/freezer and hot holding units regulary.
Container of sauce stored within the splash zone of the handwashing sink. There was a spoon that was stored behind the faucet at the handwashing sink as well. , , - Do not store food or utensils near the handwashing sink to prevent corss contamiantion.
1) The internal temperature of high-risk foods such as meats and eggs and perishable vegetables stored in the 3-door refrigerator were measured at 7.5C. The ambient air temperature was measured at 9C. All perishable foods were removed from the cooler and placed in another cooler. , , - Service the cooler. All high-risk foods under refrigeration must be stored at a temperature below 4C. , - Do not store any high-risk foods in the cooler until the cooler can maintain a temperature 4C or less. , , 2) 2 trays of pork dumplings were left out in room temperature., - Please do store high-risk foods in room temperature unless they are actively being prepared.
Chlorine sanitizer test strips available do not match the indicators. , - Obtain new chlorine sanitizer test strips and ensure to use to verify the concentration of chlorine sanitizer daily.
Wicker rice basket was in disrepair. , , - Discarded , - All utensils and equipment must be in a good condition, easy to clean and sanitize.
Observed an accumulation of food debris and dirt in the hard-to-reach areas of the kitchen including wall/floor joints and under equipment. , , - Please clean and maintain in a clean and sanitary condition at all times.
Deep fried garlic in oil was stored at room temperature. , , Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
Small bowls were stacked directly on foods., , Do not stack bowls directly on foods.,
1) Four bags of frozen rice noodles and frozen chicken skewers were being thawed at room temperature., , Thaw in cooler overnight, inside a microwave and cook from frozen. , , 2) Deep fried garlic in oil was stored at room temperature. , , Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
Staff did not sanitized the knives and cutting board after washing. , , Follow the three step manual method:, 1) wash with soap and warm water, 2) rinse with warm water, 3) sanitize in 100 chlorine for 2 minutes and then air dry.
Colander of bean sprouts was stored in the handwash sink., , Ensure handwash sink is available for handwashing at all times.
Small bowls were stacked directly on foods., , Do not stack bowls directly on foods.,
1) Bags of sugar was stored directly on the floor. , , Store all food at least 6 inches off the floor., , 2) Scoops were stored in stagnant water. , , Store scoops in ice water or no water and wash and sanitize after 2 hours.
Drain/fruit flies were found by the handwash sink. , , Remove drain/fruit flies and do a detail cleaning of the handwash sink area.
Slight dust build-up on the kitchen air vents. , , Clean the air vents.