CalgaryDOWNTOWN COMMERCIAL CORE
A - 811 1 Street SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Thai Thien Sub se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 683 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juillet 2026, 475 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
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.
Meat and Bread
DOWNTOWN COMMERCIAL CORE
Ce restaurant a été inspecté 9 fois depuis le 13 mars 2024, avec 6 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
7 infractions
Observed staff members washing dishes in the three- compartment sink at the same time they were using the third compartment to soak shrimp. The water was visibly soiled with food debris. , , Food should not be prepared in the third compartment at the same time when washing dishes. Ensure washing dishes and preparing food are performed separately to prevent contamination. , , The operator discarded the shrimp at the time of the inspection.
The food preparation area was unclean. There was heavy buildup of food debris and wooden skewers throughout the food preparation counter. , , Food must be handled in a safe and sanitary manner to protect it from contamination. Food areas must be regularly cleaned and sanitized with an approved sanitizer to remove contamination from food contact surfaces. , , Ensure food contact surfaces are regularly cleaned and sanitized.
1. There were noodles soaking in water at room temperature and measured 11C. The operator stated the noodles were soaking at room temperature for less than an hour. , , When soaking high-risk items, it must be done in the cooler to prevent the growth of bacteria. , , The operator placed the noodles in the cooler at the time of the inspection., , 2. There were tapioca pearls stored at room temperature and measured 19C. The operator stated the tapioca pearls were made 4 hours prior to the inspection. , , Tapioca pearls must be stored either below 4C or above 60C to prevent the growth of bacteria. , , The operator discarded the tapioca pearls at the time of the inspection.
There were boxes of carrots and raw shrimp stored directly on the floor. , , Food must be stored at least 6 inches above the floor to protect it from contamination. , , The operator placed the boxes on a crate in the walk-in cooler at the time of the inspection.
There were small bowls used as a scoop for dry ingredients and were stored inside of the bulk supply. , , Scoops must have a handle for safe handling of food and to protect the bulk supply from contamination. , , Obtain scoops with a handle.
1. There was dry food spillage on the inside of the coffee cooler in the front area. , , Coolers must be maintained in a clean and sanitary manner to ensure food is stored in a safe and sanitary manner. , , Thoroughly clean the inside of the coffee cooler and ensure it is regularly cleaned and sanitized., , 2. There was significant grease accumulation in the filters of the ventilation canopy. , , The ventilation canopy must be regularly cleaned to remove grease accumulation. , , Thoroughly clean the ventilation filters., , 3. Several food strainers were in disrepair. , , Food utensils must be maintained in good repair to prevent physical contamination of food. , , Obtain new strainers. , , 4. There were several food strainers stored in the clean dishes area and were soiled in a thick layer of grease. , , Food equipment must be thoroughly cleaned to remove grease/debris. , , Thoroughly clean the food strainers. Any food equipment that cannot be thoroughly cleaned and sanitized must be replaced.
1. There was dust, food debris and grime underneath the grill line. , , All areas of the facility must be regularly cleaned to prevent the attraction of pests. , , Thoroughly clean the indicated area., , 2. A cleaning schedule was not available. , , A written sanitation schedule must be implemented to ensure the entire food establishment is thoroughly cleaned. , , Develop and implement a sanitation program for the entire food establishment.
Aucune infraction
9 infractions
Observed staff members washing dishes in the three- compartment sink at the same time they were using the third compartment to prepare shrimp. , , Food should not be prepared in the third compartment at the same time when washing dishes. Ensure washing dishes and preparing food are performed separately to prevent contamination. , , The operator removed the shrimp from the compartment at the time of the inspection.
Cooked shrimp was submerged in water (20C) in the third compartment of the three-compartment sink. The water was visibly soiled with food debris floating on the surface. , , Food must be cooled in a safe and sanitary manner. Submerging cooked shrimp in soiled water directly contaminates food. , , Cooling must be done in the following manner to protect it from contamination and to prevent the growth of bacteria: , 1. Creating an ice bath , 2. Placing in the cooler , , The operator discarded the cooked shrimp at the time of the inspection.
Aucune infraction
Aucune infraction
Aucune infraction
Aucune infraction
2 infractions
, , *PACKING FILM REMAINS ON MICROWAVE OVENS. REMOVE THIS FILM TO RENDER THESE SURFACES SMOOTH, WASHABLE, AND NON-ABSORBENT*,
, , *Last inspection, it was noted that: "ONGOING ATTENTION IS REQUIRED REGARDING THE CLEANLINESS OF PREP AREA SURFACES AND EQUIPMENT." This issue was also noted this inspection. A buildup of food debris and grease was observed on the hard to reach areas throughout the kitchen. , , REQUIREMENT: Ensure all parts of the kitchen, especially the high-touch surfaces, food-contact surfaces, and the areas noted above, are cleaned and sanitized routinely and thoroughly*, , *A THOROUGH CLEANING IS REQUIRED IN ALL AREAS OF THE KITCHEN AND SERVICE AREA. THIS MUST INCLUDE ALL CEILINGS, WALLS, FLOORS, FIXTURES, SHELVING, EQUIPMENT, ETC.*, , , ,
1. The temperature of a pot of rice was 23C. The operator stated it was left at room temperature from the previous night. , , High-risk foods such as rice must be stored at temperature below 4C or above 60C to prevent the growth of harmful bacteria. Ensure food is stored appropriately or discard if food is no longer being served. , , The operator discarded the rice at the time of the inspection., , 2. Two large bins of rice noodles stored at room temperature had a temperature of 20.2C. Raw meat stored by the grill line measured 14C. , , High risk foods should not be stored at room temperature as this allows bacteria to grow. Store food in the cooler until it is needed. Refrain from storing food at room temperature for long periods. , , The operator placed the rice noodles and the raw meat in the cooler at the time of the inspection., , 3. Cooked tapioca pearls stored at room temperature measured 22.3C. The operator stated it was left out at room temperature for 2 hours. , , Cooked tapioca pearls must be stored at <4C or >60C to prevent spoilage and the growth of bacteria. , , Store tapioca pearls in an ice bath when in use to maintain the temperature at 4C or lower. When not in use, place in the cooler., , The operator placed the tapioca pearls in the cooler at the time of the inspection.
Uncovered broccoli stored beside the designated hand sink. , , Food should not be stored near the hand sink or three-compartment sink as this poses a risk for contamination from the splash and droplets. , , Ensure food is covered when not in use and store in an area that is safe from contamination. , , The operator removed the broccoli and stored it in the cooler at the time of the inspection.
Improper scoops (small dishes) stored inside the bulk containers of sugar, rice, flour. The small dishes were visibly soiled. , , Remove and replace the small dishes with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food. Regularly clean the scoops to prevent build-up of food debris.
Heavy grease build-up on the ventilation canopy. , , The ventilation canopy can be removed and should be cleaned at least once a week to remove grease build up and to prevent possible contamination of food prepared below. , , Remove the ventilation canopy and remove the grease.
Several lids for the containers are heavily soiled with grime. , , Ensure the covers are adequately cleaned. Scrub/scrape off the grime and inspect for cleanliness prior to sanitizing. , , Reviewed manual dishwashing procedures with the operator.
The cutting board in the back area has deep grooves with buildup of grime in between. , , Food equipment must be maintained in a manner that is easily cleanable. , , Replace or resurface the cutting board.
Food debris and grease accumulating in hard-to-reach areas. Cleaning is required in the following, but not limited in the indicated areas: , - Behind the grill, - Under the grill , - Underneath the three-compartment sink , - Underneath the sandwich cooler, , The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests and safe handling of food. , , Please clean.