101 - 2215 33 Avenue SW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 17, 2025
Bleach sanitizer in a spray bottle was tested and the concentration was undetectable (~0 ppm). Staff remade the solution and upon testing, the solutions concentration was 100 ppm., , REQUIRMENT: Ensure that bleach sanitizer is maintained at 100 ppm.
The temperature gauge inside the bottom of the prep cooler could not be read due to a white fuzzy substance in appearance (probable mold) that's blocking the numbers on the gauge., A black substance was also noted on the outside of the gauge which could be removed, suggesting that the entire temperature gauge is moldy., , REQUIREMENT: Fully clean the temperature gauge to remove all suspected mold and ensure the gauge can be properly read. Alternatively, discard this gauge and replace it.
The available testing strips for bleach sanitizer had been expired since 2018., , REQUIREMENT: Obtain non-expired test strips which can verify that bleach sanitizer is at 100 ppm.
De Thai Cuisine is in the SOUTH CALGARY neighbourhood. SOUTH CALGARY, Calgary has 153 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 12, 2026, there are 98 (64%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Rosies Burgers
SOUTH CALGARY
This restaurant has been inspected 5 times since August 24, 2023, with 2 in compliance, 3 not in compliance, and 0 closures on record.
3 violations
Bleach sanitizer in a spray bottle was tested and the concentration was undetectable (~0 ppm). Staff remade the solution and upon testing, the solutions concentration was 100 ppm., , REQUIRMENT: Ensure that bleach sanitizer is maintained at 100 ppm.
The temperature gauge inside the bottom of the prep cooler could not be read due to a white fuzzy substance in appearance (probable mold) that's blocking the numbers on the gauge., A black substance was also noted on the outside of the gauge which could be removed, suggesting that the entire temperature gauge is moldy., , REQUIREMENT: Fully clean the temperature gauge to remove all suspected mold and ensure the gauge can be properly read. Alternatively, discard this gauge and replace it.
The available testing strips for bleach sanitizer had been expired since 2018., , REQUIREMENT: Obtain non-expired test strips which can verify that bleach sanitizer is at 100 ppm.
2 violations
Coconut milk was kept on the counter; the surface temperature of the coconut milk was 27.6°C., The coconut milk was placed in an ice bath.
The back exit door was opened. There was no screen door installed., Install a screen door if you want to leave the back exit door open to prevent the entry of pest.
2 violations
1) The spray sanitizer bottle measured 0 ppm., -Fresh sanitizer bottle was prepared at 100 ppm., , 2) Cleaning cloths were kept on the prep cooler cutting board and being reused., Fresh sanitizer bucket was prepared and measured 100 ppm, and the cleaning cloths were kept therein.
Two coconut milk were kept on the counter with surface temperature of 23.4°C and 35.6°C respectively., , The two coconut milk were stored in an ice bath., , Food can be cooled rapidly using the following techniques: an ice-bath, or an ice wand, stirring frequently, or using shallow metal containers., , Ensure foods are cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within 4 hours.
No violations
2 violations
Raw eggs were stored above sauces., -ensure all raw foods are stored on bottom shelves.
1) The handles of coolers were dirty with sauce/debris/oil, etc., -clean all frequently touched surfaces as this is a source of contamination when foods are handled., , 2) There were some spills in the stand-up freezer., -clean the freezer and any other equipment when dirty.,