5763 Signal Hill Centre SW
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 11, 2026
Not in ComplianceQUAT Sanitizer was not maintained at 200 ppm. Tested concentration was at or below 100 ppm. Staff reportedly did not know how a solution was prepared (dispenser)., , This issue was corrected during the inspection.
Damp cleaning cloths left on the counter did not have a detectable sanitizer concentration, nor was there any pail for them to be immersed in sanitizer., , REQUIREMENT: Cleaning cloths used for sanitizing must either be immersed in sanitizer or must have a detectable concentration. Otherwise, use the cleaning cloths then place in a laundry basket.
1) Hand hygiene was not being performed during the following tasks or behaviours:, , - Staff members who handle till/cash duties who go to prepare foods., - No handwashing was done before or after gloves were being used., - Staff member was noted to be touching their face and hair before food handling., , REQUIREMENT: Handwashing must be conducted routinely., , 2) Staff members were using re-usable yellow rags continuously to dry their hands., , REQUIREMENT: Hands must be dried using a sanitary method (e.g. single-use paper towel)
The QUAT Sanitizer bottle did not have a label to indicate the contents inside., , REQUIREMENT: Ensure all spray bottles are clearly and accurately labeled.
The upright cooler closest to the dishwasher had the seal lift off at the bottom of the door, which is causing the door to be slightly open. Temperatures are still currently being maintained., , REQUIREMENT: Make any repairs necessary to ensure a proper seal is maintained.
The following areas were greasy, dirty, and otherwise required cleaning:, , - The top of the prep cooler at the vents., - The walls along the cook line, - Walls along the dish pit area, - The area behind the chest freezer., - The 'lip' area of the ice machine bin., - Light switches throughout the kitchen., , REQUIREMENT: Clean and sanitize these areas routinely and thoroughly.
Tuk Tuk Thai is in the SIGNAL HILL neighbourhood. SIGNAL HILL, Calgary has 97 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 15, 2026, there are 84 (87%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since March 13, 2024, with 0 in compliance, 4 not in compliance, and 0 closures on record.
6 violations
QUAT Sanitizer was not maintained at 200 ppm. Tested concentration was at or below 100 ppm. Staff reportedly did not know how a solution was prepared (dispenser)., , This issue was corrected during the inspection.
Damp cleaning cloths left on the counter did not have a detectable sanitizer concentration, nor was there any pail for them to be immersed in sanitizer., , REQUIREMENT: Cleaning cloths used for sanitizing must either be immersed in sanitizer or must have a detectable concentration. Otherwise, use the cleaning cloths then place in a laundry basket.
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.
Vibe Nail Bar - Food
SIGNAL HILL
1) Hand hygiene was not being performed during the following tasks or behaviours:, , - Staff members who handle till/cash duties who go to prepare foods., - No handwashing was done before or after gloves were being used., - Staff member was noted to be touching their face and hair before food handling., , REQUIREMENT: Handwashing must be conducted routinely., , 2) Staff members were using re-usable yellow rags continuously to dry their hands., , REQUIREMENT: Hands must be dried using a sanitary method (e.g. single-use paper towel)
The QUAT Sanitizer bottle did not have a label to indicate the contents inside., , REQUIREMENT: Ensure all spray bottles are clearly and accurately labeled.
The upright cooler closest to the dishwasher had the seal lift off at the bottom of the door, which is causing the door to be slightly open. Temperatures are still currently being maintained., , REQUIREMENT: Make any repairs necessary to ensure a proper seal is maintained.
The following areas were greasy, dirty, and otherwise required cleaning:, , - The top of the prep cooler at the vents., - The walls along the cook line, - Walls along the dish pit area, - The area behind the chest freezer., - The 'lip' area of the ice machine bin., - Light switches throughout the kitchen., , REQUIREMENT: Clean and sanitize these areas routinely and thoroughly.
2 violations
Stand up cooler by the back of the kitchen measured at 8C., , Ensue cold foods maintain a temperature of 4C or below
Floor under the stove in the cook line was damaged
8 violations
Cleaning cloths left on the counter
A Couple of spray bottles were not labeled as to its content
Stand up cooler by the back of the kitchen measured at 8C., , Ensue cold foods maintain a temperature of 4C or below
Bean sprouts stored in cardboard box, , Store food in a food grade container that is easy to clean and sanitize
Mop sink was directly across from food prep area. , , Install door for mop sink to prevent contamination
Floor under the stove in the cook line was damaged
Cleaning required inside ice machine
Organization requried in the back storage area
10 violations
Chemical spray bottles were not labelled to identify their contents., , Chemical (quat) spray bottles were adequately labelled to identify their contents.
Freshly cooked noodles were kept on the counter to cool., , Ice baths were prepared to rapidly cool the noodles.
Coconut milk held on the hot holding unit was measured at 57.5°C., Other foods were measured at 60°C., , The foods were reheated on the grill stove and kept on the grill stove to maintain the temperature.
Handwashing sink was inaccessible with garbage bins., , Garbage bins were stored in a different location.
The washroom hand sink was not operational and equipped with hot and cold running water., , Fix the hand sink plumbing system.
1) Rice scoops were stored in water at 46°C., , Rice scoops were promptly washed in the dishwasher and stored in an ice bath., , 2) Utensils were stored in water at 31°C., , Utensils were promptly washed in the dishwasher and stored in an ice bath.
No food safety certificate., , Complete a food safety course from the recognized food safety courses in Alberta.
The light fixture was not operational., , Fix the light fixtures.
Hole was noted above the mop sink ceiling., , Cover the ceiling opening.
Deep groves were noted on the green cutting board., , Resurface or replace the cutting board.