B - 1515 14 Street SW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 17, 2026
Not in ComplianceQuat sanitizer was not tested daily for use. **** It is an operational requirement for staff to check sanitizer concentration daily. , , Ensure Quat sanitizer is tested daily for use, concentration should be @200 ppm for use.
Ta Lew Thai Kitchen is in the SUNALTA neighbourhood. SUNALTA, Calgary has 60 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 6, 2026, there are 41 (68%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since June 18, 2024, with 2 in compliance, 2 not in compliance, and 0 closures on record.
1 violation
Quat sanitizer was not tested daily for use. **** It is an operational requirement for staff to check sanitizer concentration daily. , , Ensure Quat sanitizer is tested daily for use, concentration should be @200 ppm for use.
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.
Cluck N Cleaver - Events
SUNALTA
4 violations
The following were in the walkin cooler:, -Packages of bean sprouts were stored adjacent to packages of raw meat. , -Flats of raw shelled eggs were stored on shelving above containers of vegetables. , , Both were corrected onsite. Ensure raw meats and eggs are stored properly, provide separation to prevent cross contamination and do not store raw meats/eggs above ready to eat foods/vegetables/fruits
Small prep cooler in kitchen- Bottom cooler was satisfactory at 3 deg C but the top insert compartment was above 4 deg C. Internal probe of foods in top inserts (shredded carrots 11 deg C, bean sprouts in water 11.4 deg C, sliced cucumber 10 deg C) All discarded. Do not use top insert line until it is corrected. , , Ensure the cooler maintains 4 deg C or lower throughout for perishable food storage.
Kitchen handsink basin was blocked with a rack stored over the basin. Corrected onsite. Please keep basin clear and accessible at all times for use.
Quat sanitizer was not tested daily for use. , , Ensure Quat sanitizer is tested daily for use, concentration should be @200 ppm for use.
No violations
1 violation
The chlorine-based food contact surface sanitizer was tested and bleached the test strips (too strong)., , The solution was re-mixed and was tested to be 100ppm. , , Please ensure the chlorine sanitizer is mixed to 100ppm to be food safe and that the sanitizer solutions are tested daily.