211 - 420 2 Street SW · DOWNTOWN COMMERCIAL CORE
21 novembre 2025
Non conformeStaff lacked food safety knowledge and were unable to explain proper hand washing procedures, temperatures, and sanitizer concentrations/testing. , , Please ensure that all staff are properly training in food safety procedures. Please have all staff take the AHS food safety basics course and provide the undersigned PHI with the certificates: https://www.albertahealthservices.ca/eph/Page3151.aspx
Tuk Tuk Thai se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 678 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 470 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 6 fois depuis le 4 mars 2025, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
Staff lacked food safety knowledge and were unable to explain proper hand washing procedures, temperatures, and sanitizer concentrations/testing. , , Please ensure that all staff are properly training in food safety procedures. Please have all staff take the AHS food safety basics course and provide the undersigned PHI with the certificates: https://www.albertahealthservices.ca/eph/Page3151.aspx
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
DOWNTOWN COMMERCIAL CORE
November 14th, 2025: A paper towel and soap dispenser has been installed. However, the facility did not have the liquid hand soap inserts. Please obtain hand soap for this hand washing sink. , , November 4th, 2025: Paper towel without a proper dispenser was set beside the front hand washing sink. Liquid hand soap was still not available. , , The front service area hand washing sink was not stocked with liquid hand soap, paper towels, or a paper towel dispenser at the time of the inspection. , , All hand washing sinks must be stocked with their own liquid hand soap, single-use paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers.
November 14th, 2025: Quat test strips were still not available. , , November 4th, 2025: Facility had purchased chlorine test strips. These are not the correct test strips as the facility uses a Quat based sanitizer. Please purchase Quat test strips. , , The facilities Quat test strips has expired in 2019. , , As well staff were unaware of how to test a sanitizer solution with the test strips. , , Please obtain new Quat test strips to be able to test and verify the concentration of the Quat-based surface sanitizers being used in the facility (200ppm). , , As well please ensure that all staff are training on how to use the test strips, how to test the sanitizer concentration, and what to do if the concentration is not 200ppm.
The facilities food handling permit was not posted. , , Please print and post a copy of your valid food handling permit in a location that is visible to the public.
A food safety certificate for someone in care and control of the facility was not available. , , The Alberta Food Regulation (AR 31/2006) requires that at least one person in care and control of a food facility be certified in food safety. , , When six or more food handlers are working on-site (this includes serving staff) a certified , person must be at the facility. When five or fewer food handlers are working on-site, the certified person may be off-site
Staff lacked food safety knowledge and were unable to explain proper hand washing procedures, temperatures, and sanitizer concentrations/testing. , , Please ensure that all staff are properly training in food safety procedures. Please have all staff take the AHS food safety basics course and provide the undersigned PHI with the certificates: https://www.albertahealthservices.ca/eph/Page3151.aspx
November 4th, 2025: Some cleaning had been completed, thank you. More deep cleaning is still required. , , The general sanitation of equipment in the facility is poor. Please deep clean all equipment and surfaces while paying special attention to the following areas:, - The cook line hand washing sink taps , - All the cook line equipment, - The side of the prep cooler by the garbage can, - Bottom of the back two-door stainless steel cooler., - High touch surfaces such as cooler handles, equipment handles and knobs, etc. , , Please implement a cleaning schedule to ensure proper cleaning and sanitizing is completed every day.
November 4th, 2025: Some cleaning had taken place, thank you. Please continue to deep clean the facility. , , The general sanitation of the entire facility is poor. A build-up of grease, food debris, grime, and dirt was observed on the following areas:, - The floors under, behind, and between the cook line , - The walls behind the cook line , - The wall under the whiteboard in the back kitchen , - The ceiling air vents , - The area around the mechanical dishwasher and two-compartment sink , - The floors under and behind all equipment throughout the facility , , Please deep clean the facility and implement a cleaning schedule.
November 4th, 2025: Paper towel without a proper dispenser was set beside the front hand washing sink. Liquid hand soap was still not available. , , The front service area hand washing sink was not stocked with liquid hand soap, paper towels, or a paper towel dispenser at the time of the inspection. , , All hand washing sinks must be stocked with their own liquid hand soap, single-use paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers.
November 4th, 2025: Soap and paper towels were available, thank you. However, the proper paper towel dispenser was not working, and a roll of paper towel was set beside the sink. , , Please repair/replace the dispenser. , , The one-compartment sink located in the back prep area of the kitchen was equipped with a paper towel dispenser and a soap dispenser, but both were empty. , , Please restock the sink with paper towels and liquid hand soap to allow for proper and frequent hand washing by food handlers.
November 4th, 2025: Facility had purchased chlorine test strips. These are not the correct test strips as the facility uses a Quat based sanitizer. Please purchase Quat test strips. , , The facilities Quat test strips has expired in 2019. , , As well staff were unaware of how to test a sanitizer solution with the test strips. , , Please obtain new Quat test strips to be able to test and verify the concentration of the Quat-based surface sanitizers being used in the facility (200ppm). , , As well please ensure that all staff are training on how to use the test strips, how to test the sanitizer concentration, and what to do if the concentration is not 200ppm.
The facilities food handling permit was not posted. , , Please print and post a copy of your valid food handling permit in a location that is visible to the public.
A food safety certificate for someone in care and control of the facility was not available. , , The Alberta Food Regulation (AR 31/2006) requires that at least one person in care and control of a food facility be certified in food safety. , , When six or more food handlers are working on-site (this includes serving staff) a certified , person must be at the facility. When five or fewer food handlers are working on-site, the certified person may be off-site
Staff lacked food safety knowledge and were unable to explain proper hand washing procedures, temperatures, and sanitizer concentrations/testing. , , Please ensure that all staff are properly training in food safety procedures. Please have all staff take the AHS food safety basics course and provide the undersigned PHI with the certificates: https://www.albertahealthservices.ca/eph/Page3151.aspx
November 4th, 2025: Some cleaning had been completed, thank you. More deep cleaning is still required. , , The general sanitation of equipment in the facility is poor. Please deep clean all equipment and surfaces while paying special attention to the following areas:, - The cook line hand washing sink taps , - All the cook line equipment, - The side of the prep cooler by the garbage can, - Bottom of the back two-door stainless steel cooler., - High touch surfaces such as cooler handles, equipment handles and knobs, etc. , , Please implement a cleaning schedule to ensure proper cleaning and sanitizing is completed every day.
November 4th, 2025: Some cleaning had taken place, thank you. Please continue to deep clean the facility. , , The general sanitation of the entire facility is poor. A build-up of grease, food debris, grime, and dirt was observed on the following areas:, - The floors under, behind, and between the cook line , - The walls behind the cook line , - The wall under the whiteboard in the back kitchen , - The ceiling air vents , - The area around the mechanical dishwasher and two-compartment sink , - The floors under and behind all equipment throughout the facility , , Please deep clean the facility and implement a cleaning schedule.
The front service area hand washing sink was not stocked with liquid hand soap, paper towels, or a paper towel dispenser at the time of the inspection. , , All hand washing sinks must be stocked with their own liquid hand soap, single-use paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers.
The one-compartment sink located in the back prep area of the kitchen was equipped with a paper towel dispenser and a soap dispenser, but both were empty. , , Please restock the sink with paper towels and liquid hand soap to allow for proper and frequent hand washing by food handlers.
The facilities Quat test strips has expired in 2019. , , As well staff were unaware of how to test a sanitizer solution with the test strips. , , Please obtain new Quat test strips to be able to test and verify the concentration of the Quat-based surface sanitizers being used in the facility (200ppm). , , As well please ensure that all staff are training on how to use the test strips, how to test the sanitizer concentration, and what to do if the concentration is not 200ppm.
The facilities food handling permit was not posted. , , Please print and post a copy of your valid food handling permit in a location that is visible to the public.
A food safety certificate for someone in care and control of the facility was not available. , , The Alberta Food Regulation (AR 31/2006) requires that at least one person in care and control of a food facility be certified in food safety. , , When six or more food handlers are working on-site (this includes serving staff) a certified , person must be at the facility. When five or fewer food handlers are working on-site, the certified person may be off-site
Staff lacked food safety knowledge and were unable to explain proper hand washing procedures, temperatures, and sanitizer concentrations/testing. , , Please ensure that all staff are properly training in food safety procedures. Please have all staff take the AHS food safety basics course and provide the undersigned PHI with the certificates: https://www.albertahealthservices.ca/eph/Page3151.aspx
The general sanitation of equipment in the facility is poor. Please deep clean all equipment and surfaces while paying special attention to the following areas:, - The cook line hand washing sink taps , - All the cook line equipment, - The hot holding equipment (remove cardboard on the side as well), - The side of the prep cooler by the garbage can, - Bottom of the back two-door stainless steel cooler , - The inside of the mechanical dishwasher (also had a pungent smell and debris was seen floating in the water in the bottom of the machine), - High touch surfaces such as cooler handles, equipment handles and knobs, etc. , , Please implement a cleaning schedule to ensure proper cleaning and sanitizing is completed every day.
The general sanitation of the entire facility is poor. A build-up of grease, food debris, grime, and dirt was observed on the following areas:, - The floors under, behind, and between the cook line , - The walls behind the cook line , - The wall under the whiteboard in the back kitchen , - The ceiling air vents , - The area around the mechanical dishwasher and two-compartment sink , - The floors under and behind all equipment throughout the facility , , Please deep clean the facility and implement a cleaning schedule.
The front service area hand washing sink was not stocked with liquid hand soap, paper towels, or a paper towel dispenser at the time of the inspection. , , All hand washing sinks must be stocked with their own liquid hand soap, single-use paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers.
The back hand washing sink located next to the cook line had a container of sliced carrots sitting in the basin of the sink. , , When staff were asked by carrots were in the hand washing sink, they explained they were letting them drip dry. , , The facility is equipped with a preparation sink which is to be used for these purposes. , , Hand washing sinks must always be free from obstruction and only used for hand washing purposes. , , The carrots were removed at the time of the inspection.
The one-compartment sink located in the back prep area of the kitchen was equipped with a paper towel dispenser and a soap dispenser, but both were empty. , , Please restock the sink with paper towels and liquid hand soap to allow for proper and frequent hand washing by food handlers.
A cardboard box of dried noodles were sitting directly on the floor in the back kitchen. , , Food must always be stored elevated off of the floor to protect from contamination.
The facilities Quat test strips has expired in 2019. , , As well staff were unaware of how to test a sanitizer solution with the test strips. , , Please obtain new Quat test strips to be able to test and verify the concentration of the Quat-based surface sanitizers being used in the facility (200ppm). , , As well please ensure that all staff are training on how to use the test strips, how to test the sanitizer concentration, and what to do if the concentration is not 200ppm.
The facilities food handling permit was not posted. , , Please print and post a copy of your valid food handling permit in a location that is visible to the public.
A food safety certificate for someone in care and control of the facility was not available. , , The Alberta Food Regulation (AR 31/2006) requires that at least one person in care and control of a food facility be certified in food safety. , , When six or more food handlers are working on-site (this includes serving staff) a certified , person must be at the facility. When five or fewer food handlers are working on-site, the certified person may be off-site
Staff lacked food safety knowledge and were unable to explain proper hand washing procedures, temperatures, and sanitizer concentrations/testing. , , Please ensure that all staff are properly training in food safety procedures. Please have all staff take the AHS food safety basics course and provide the undersigned PHI with the certificates: https://www.albertahealthservices.ca/eph/Page3151.aspx
The general sanitation of equipment in the facility is poor. Please deep clean all equipment and surfaces while paying special attention to the following areas:, - The cook line hand washing sink taps , - All the cook line equipment, - The hot holding equipment (remove cardboard on the side as well), - The side of the prep cooler by the garbage can, - Bottom of the back two-door stainless steel cooler , - The inside of the mechanical dishwasher (also had a pungent smell and debris was seen floating in the water in the bottom of the machine), - High touch surfaces such as cooler handles, equipment handles and knobs, etc. , , Please implement a cleaning schedule to ensure proper cleaning and sanitizing is completed every day.
The general sanitation of the entire facility is poor. A build-up of grease, food debris, grime, and dirt was observed on the following areas:, - The floors under, behind, and between the cook line , - The walls behind the cook line , - The wall under the whiteboard in the back kitchen , - The ceiling air vents , - The area around the mechanical dishwasher and two-compartment sink , - The floors under and behind all equipment throughout the facility , , Please deep clean the facility and implement a cleaning schedule.
Dented can of bamboo shoots and baby corn stored on the shelves., , Canned foods should not be kept once they are damaged or dented to avoid the growth of , foodborne botulism and its toxins. Inspect canned foods regularly and prior to use and discard if , damaged/dented. , , The operator discarded the canned bamboo shoots and baby corn at the time of the inspection.
There is a significant leak coming down on both sides of the ventilation canopy. The last service was conducted in March 2025. , , The ventilation must be maintained in a clean and sanitary manner to prevent contamination of food where food is prepared below. , , Service the ventilation canopy and detect the source of leak. Repair as needed to prevent the leak from contaminating food below.
Two rice scoops stored in a water bath measured at 44C. , , Utensils should be stored in either of the following to prevent contamination. , a. Hot water bath above 60C , b. Ice water bath below 4C, c. sanitizer solution (bleach-100ppm or quats-200ppm) , , The operator increased the temperature of the hot water bath at the time of the inspection and measured 62C.