CalgaryCALGARY INTERNATIONAL AIRPORT
Conc E - 2016 Airport Road NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Thai Express se trouve dans le quartier CALGARY INTERNATIONAL AIRPORT. CALGARY INTERNATIONAL AIRPORT, Calgary compte 140 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 96 (69%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 21 novembre 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
9 infractions
Quat sanitizer in a spray bottle measured 0 ppm., , The spray bottle was emptied and replaced with a fresh 200 ppm quat sanitizer.
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.
Netsui Sushi
CALGARY INTERNATIONAL AIRPORT
The three-compartment sink faucet was connected to a black hose., , Remove the black hose or replace with a faucet extender/ hose that is food grade.
1) Egg mixture was stored in the cook line with no temperature control. Egg mixture measured 20C., , Store perishable foods out of the temperature danger zone (4 to 60C). Discussed the use of a cold food pan or an ice bath for temperature control. The egg mixture was discarded., , 2) Perishable foods were measured as follows in the line cooler:, - thin rice noodles 11.7C, - thick rice noodles 7.8C., - canned corn 13.5C, - beansprouts 7.6C, Bowls of food were stacked in top inserts., , Store perishable foods at 4C or less under refrigeration and do not store food above the fill line of insert containers., , 3) Chicken under the heat lamp measured 39C. , , Chicken was reheated to over 80C. The container with chicken was elevated to reduce distance from the heat lamp. Store perishable foods at 60C or higher during hot holding.
The sanitizer in the dishwashing sink was dirty with food debris., , Sanitizer was replaced during the inspection.
A food handler was rinsing broccoli in the front hand sink., , The food handler was instructed to use the three-compartment sink for food preparation. Designate hand sinks for handwashing only.
There was no soap at the back kitchen hand sink., , Provide soap in a suitable dispenser.
The manager with approved food safety certification was working at another location. No other food handlers had approved food safety training., , Owners of more than one food establishment must have a manager with approved food safety training at each location.
1) The stainless-steel floor plate in the cook line was detaching from the floor., , Secure floor plate tightly to the floor., , 2) A piece of ceiling tile was missing above the three-compartment sink., , Install a light colored, washable ceiling tile.
Baseboard was missing on the divider wall near the back prep area. , , Install baseboards.
4 infractions
Facility owner owns more than one location, is not certified in a recognized food safety course, and has not assigned a certified manager. Please note: owners of more than one establishment must employ a separate manager with approved training for each site.
Baseboard was missing on the divider wall near the back prep area. Please install.
Food containers were not properly cleaned/air-dried prior to stacking. There were labels left on containers and trapped water between. Please remove all contamination from containers and allow to air dry prior to stacking.
There was an accumulation of grease, old/dried food debris under the front prep cook line and counters. Please clean.
7 infractions
1) There was no hot water at the rear hand sink as the hot water tap handle was broken off. Please repair., 2) The hand soap dispenser for the front hand sink was no longer secured the wall and current set-up with dispenser on the counter was difficult to use (soap shoots out towards cook line). Please repair.
Facility owner owns more than one location, is not certified in a recognized food safety course, and has not assigned a certified manager. Please note: owners of more than one establishment must employ a separate manager with approved training for each site.
A makeshift food storage table out of cardboard lined with a garbage bag was used in the front service area. Please remove and obtain a foodgrade, durable, nonabsorbent, and easily cleanable table.
A ceiling tile was missing in the back food prep/storage area. Please replace and provide tile that is smooth, nonabsorbent, and easily cleanable.
Baseboard was missing on the divider wall near the back prep area. Please install.
1) Food containers were not properly cleaned/air-dried prior to stacking. There were labels left on containers and trapped water between. Please remove all contamination from containers and allow to air dry prior to stacking., 2) The handle to the walk-in cooler had broken off. Please repair.
There was an accumulation of grease, old/dried food debris under the front prep cook line and counters. Please clean.