116 - 296 Shawville Boulevard SE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 14, 2026
No door/barrier provided in front of mop sink area and food/drinks were stored within 10 feet from the mop sink., , , Requirement:, , Provide door/barrier in front of mop sink or do not store any food, drinks and clean dishes within 10 feet from mop sink.
Thai Express is in the SHAWNESSY neighbourhood. SHAWNESSY, Calgary has 121 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 13, 2026, there are 88 (73%) In Compliance on their most recent inspection, with none Not in Compliance or 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.
Pauls Pizza Steakhouse & Lounge
SHAWNESSY
This restaurant has been inspected 7 times since August 15, 2023, with 3 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
No door/barrier provided in front of mop sink area and food/drinks were stored within 10 feet from the mop sink., , , Requirement:, , Provide door/barrier in front of mop sink or do not store any food, drinks and clean dishes within 10 feet from mop sink.
3 violations
Concentration of quat measured 0 ppm in sanitizer solution of pail located in back prep area., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
Electrical cords were kept on pop bottles in back storage area., , Requirement:, , Store miscellaneous items separately from food/drinks
Bottom shelf of upright freezer was lined with black garbage bag, making surface rough and difficult to clean., , Requirement:, All surfaces must be smooth, washable and non-absorbent., Remove black garbage lining from the shelf.
1 violation
Concentration of quat measured 100 ppm in sani-pail located in back prep area., , Requirement:, Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
2 violations
Cleaning cloth was kept on prep counter after use., , Requirement: , Soak cleaning cloth in sanitizer solution in between use.
Internal temperature of cooked chicken stored in insert of prep cooler at the top was 7.4C and insert was overfilled., , Requirement:, - Ensure that perishable foods under refrigeration are stored at 4C or less., -Do not over fill inserts to prevent temperature abuse., -Chicken from the top was moved to bottom part of the prep cooler during inspection.
2 violations
Concentration of quat measured 0 ppm in sanitizer solution of pail located in front prep area., , (Repeat violation from previous inspection), Requirement:, Ensure that concentration of quat is maintained at 200 ppm.
Internal temperature of cooked chicken stacked on prep cooler insert was 8C., , Requirement:, -Ensure that perishable foods under refrigeration are stored at 4C or less., -Do not stack food on prep cooler insert to prevent temperature abuse.,
5 violations
Concentration of quat measured 0 ppm in sanitizer solution of pail located in front prep area., , Requirement:, Ensure that concentration of quat is maintained at 200 ppm.
Internal temperature of rice in a bowl stacked on top of prep cooler insert was 33C., , Requirement:, , -Ensure that perishable foods under refrigeration are stored at 4C or less., Rice at 33C was discarded., -Do not stack food container on prep cooler inserts to prevent temperature abuse.
Hand washing sink located in prep area was blocked with reusable gloves and sanitizer spray bottle kept in front of the sink., (This was repeat violation from previous inspection)., , Requirement:, , Ensure that hand washing sink is available for use all the time and must not be blocked.
6 violations
Concentration of quat measured 0 ppm in both sani -pails located in front and back prep area., , Requirement:, Ensure that concentration of quat is maintained at 200 ppm.
Hand washing sink in the front prep area was blocked with a pair of rubber gloves and a spray bottle kept in front of the sink., , Requirement: , Ensure that hand washing sink is available for use all the time and it must not be blocked.
a) Tong to handle spring rolls was stored in unclean container in front area., b) Staff's jersey was kept along with food on shelf under counter in back area., , Requirement:, a) Store tong in a clean container to prevent contamination., b) Store personal and miscellaneous items separately from food to prevent contamination.
Staff's bag was kept on pop bottles located under counter in back area., (This was repeat violation from previous inspection)., , Requirement:, , Store personal and miscellaneous items separately from food/drinks to prevent contamination.
Recipe paper stickers were pasted on counter located at prep cooler making surface rough and absorbent., , Requirement:, All surfaces must be smooth, non-absorbent and washable., Remove these stickers from the prep counter.
-Temperature of dish washer at dish level during sanitizer cycle was not verified as required., - No written records of temperature verification were maintained., (Repeat violation from previous inspection), , Requirement:, 1) Verify temperature of the dish washer at dish level during sanitizer cycle, Minimum required temperature is 71 C, 2) Maintain written records on daily basis in the log sheet provided.
Bottom shelf of upright freezer was lined with dirty cardboard., , Requirement:, All surfaces must be smooth, washable and non- absorbent., Remove cardboard lining from the shelf.
Accumulation of loose dust on ceiling and on light fixture located on ceiling above prep cooler area., , Requirement:, Clean the above noted area and light fixture.