6303 Thorncliffe Drive NW · THORNCLIFFE
Daai Yun Food Inc. - Events is in the THORNCLIFFE neighbourhood. THORNCLIFFE, Calgary has 55 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 10, 2026, there are 30 (55%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 7 times since August 17, 2024, with 7 passes and 0 closures on record.
Container of raw chicken was left on the counter without temperature control. Chicken was measured at 10.4 degrees C. , , Place container of chicken in an ice bath and store perishable food at 4.0 degrees C or below.
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.
No temporary handwash sink at the booth. Temporary handwash sink was shared with the other booth., , Provide temporary handwash sink at the booth for handwashing,
Permit Restriction in the Cultural Centre kitchen., No deep frying or extensive grease producing cooking., , Deep frying chicken balls and French Fries with counter domestic fryers., Asked owner to follow the Cultural Centre kitchen permit restriction.
1) No food safe surface sanitizer during inspection., - Operator took out hand sanitizer instead of surface sanitizer for work and prep surfaces., - Operator had to source bleach solution with a bottle from neighbouring vendors and was tested at 100ppm. Operator was advised to bring own sanitizer solution for future events., , 2) No test strips available., - Bring test strips for surface sanitizer solution to monitor concentration of solution.
Vendor had two containers of curry sauce with no hot holding unit but had one hotplate., - Operator was ordered to combine the sauce into one pot and use the hotplate to maintain 60C and refrain from separating the curry sauce and leaving out at room temperature.
Operator had plans to serve samples of cooked curry fish balls without hot holding unit. Samples were placed on the counter at the front. , - Operator was ordered to discard the fish balls and to refrain from serving samples if they do not have hot holding unit to maintain hot foods above 60C.
Update September 13, 2024 at Chinese Lantern Festival:, - Same issue as previous event. Operator needs to ensure fridge has enough space for all their food products as the chest coolers were meant for quick transport of food products only and not for extended cold holding. , - Items were later moved to electric cooler., , Ice boxes were being used to store curry fish balls. The curry fish balls were still frozen (measured at approximately -5C) when checked., , The one electric cooler (i.e. small refrigerator) was filled with Taiwanese popcorn chicken and could not accommodate the storage of curry fish balls. When checked later (approximately 30 minutes) the fridge had enough space to fit the curry fish balls. Inspector ordered the fish balls in the ice box to be moved to the fridge., , REQUIREMENT: Operator must have enough cold-holding equipment which can maintain a temperature at or less than 4C.
Ice boxes were being used to store curry fish balls. The curry fish balls were still frozen (measured at approximately -5C) when checked., , The one electric cooler (i.e. small refrigerator) was filled with Taiwanese popcorn chicken and could not accommodate the storage of curry fish balls. When checked later (approximately 30 minutes) the fridge had enough space to fit the curry fish balls. Inspector ordered the fish balls in the ice box to be moved to the fridge., , REQUIREMENT: Operator must have enough cold-holding equipment which can maintain a temperature at or less than 4C.