4327 Macleod Trail SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Yim Siam Thai Street Food se trouve dans le quartier PARKHILL. PARKHILL, Calgary compte 26 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 17 (65%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Pink Pearl
PARKHILL
Ce restaurant a été inspecté 6 fois depuis le 24 mai 2024, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
2 infractions
Onions were being stored in a non-food grade container. , , Containers must be food grade as certain containers may contain chemicals that may leach into the food. Obtain food-grade containers.
A child’s bedding material was set up on the floor of the dry storage room., , Remove bedding materials from food preparation/storage areas.
8 infractions
Observed staff member washing their disposable gloves. , , Disposable gloves should not be washed or reused. Once gloves have been soiled, remove them, wash hands, then change into new gloves. , , Staff member removed the soiled gloves, washed their hands, and put on new gloves at the time of the inspection.
Observed staff member washing their hands in the preparation sink., , Hand washing must be done at the designated hand washing sink to avoid contamination of food being prepared in that sink.
Soiled cloth was used to cover food. , , The cloth was identical to cloths that were used to wipe down surfaces. All food must be protected from contamination. Use saran wrap or a lid to cover the food. Refrain from using cloths that look similar to cleaning cloths to avoid confusion whether the cloth is used for cleaning or to cover food. , , The operator removed the cloth at the time of the inspection.
Aucune infraction
1 infraction
NO PEST CONTROL PROGRAM IN PLACE. , , PLEASE IMPLEMENT A PEST CONTROL MONITORING PROGRAM AND KEEP MONTHLY RECORDS.
15 infractions
, Food safe food contact surface sanitizer was not available for use; lemon scented bleach was being used to sanitize food contact surfaces., , Ensure that an approved sanitizer is prepared and readily available to sanitize food contact surfaces.
, The concentration of the bleach solution prepared to sanitize food contact surfaces was too strong (>200 ppm)., , Ensure that the concentration of food contact surface sanitizer is within the required range (100-200 ppm for chlorine).
, The spray bottle bleach solution available for sanitizing food contact surfaces in the kitchen was not labelled., , Ensure that all chemicals are labelled to indicate their contents.
1. Two buckets of noodles were soaking in water at room temperature since 10am (5 hours) had an internal temperature of 21C. , , Food that are soaking in water should not be left at room temperature for more than 2 hours as this can create an ideal environment for bacteria to grow. If soaking food for more than 2 hours, place it in the cooler. , , The operator discarded the noodles at the time of the inspection., , 2. Garlic oil was stored at room temperature had an internal temperature of 15C. The operator stated it has been left at room temperature from the day before. , , Garlic oil must not be stored at room temperature as this poses a risk for foodborne illnesses such as botulism. Either store cold (4C or lower) or hot (above 60C). , , The operator discarded the garlic oil at the time of the inspection. , , 3. Improper cooling was observed at the time of the inspection: , - Cooked chicken cooling at room temperature had an internal temperature of 47C. Staff member stated the chicken were taken out of the oven 10 minutes ago. , , - Cooked rice noodles cooling at room temperature had an internal temperature of 52C. , , The operator placed the chicken and the noodles in the cooler at the time of the inspection. , , Food must be cooled as fast as possible to avoid bacteria from growing. After cooking, let the food cool down to 60C and ensure it is not covered to allow the hot air to escape. Once the food has been cooled down to 60C, it must be cooled down from 60C to 20C in two hours, then 20C to 4C in four hours. , , Cooling food can be done by the following: , - placing it in the cooler, - using an ice wand , - dividing the food into smaller portions, - continuously mixing the food to allow the heat to escape, - using an ice bath
Staff personal drinks were stored in the designated hand wash sink. , , The hand wash sink must be accessible at all times for staff members to perform hand hygiene. The designated hand wash sink should only be used to perform hand hygiene. Refrain from storing personal drinks in the hand wash sink. , , The operator removed the drinks at the time of the inspection.
1. Condensed milk stored in open cans in the cooler in the front area. The operator stated it has been stored in the can for 2 days. , , Food must be stored in adequate containers that are smooth, durable, and easy to clean considering cans are prone to corrosion and may contaminate the food. Once the can is open, please ensure all food is used or the remainder is stored in a suitable container., , The operator discarded the can at the time of the inspection., , 2. Bowl stacked on top of uncovered food on the top area of the preparation cooler. , , Refrain from stacking bowls or other dishes on top of uncovered food as the bottom of the bowl can contaminate the food. Place adequate lids or cover the food first before stacking. , , The operator removed the bowl at the time of the inspection.
1. Scoops stored inside the bulk supply where the handle was touching the food. , , Scoops should be stored in a separate area or with the handle upright to prevent contamination of the bulk supply. Remove the scoops from the bulk supply or ensure the handle is stored upright. , , 2. Plastic containers used to scoop bulk food. , , Scoops should have an adequate handle to refrain from touching the surface where food comes into contact with. Obtain proper scoops with a handle to prevent contamination of the food. , , 3. Rice and onions are stored in a non-food grade containers. , , Containers must be food grade as certain containers may contain chemicals that may leach into the food. Obtain food-grade containers. , , 4. Observed individually wrapped raw meat stored in an open container on the top shelves and cooked/ready to eat foods are stored on the bottom shelves on the cooler in the back area. , , Raw meat and ready to eat foods should be separated while stored to avoid the possibility of meat juice from dripping down to food stored below it. Store raw meat on the lower shelves and ready to eat foods on the top shelves.
A child was sleeping on the floor of the dry storage area. , , Sleeping areas must be completely separate from areas used for food handling, preparation or storage.
, Three flats of raw shell eggs were stored at room temperature. Internal temperatures ranged from 23.6 to 24 degrees Celsius., , Ensure that raw shell eggs are stored at 7 degrees Celsius or less at all times.
, The internal temperatures of two bags of raw beef in the chest freezer measured 12 degrees Celsius and 14 degrees Celsius., , Ensure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater.
, The internal temperature of rehydrated noodles stored in plastic buckets in the two compartment sink measured 24.1 degrees Celsius., , Ensure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater., ,
, The handwashing sink was obstructed by items stored in the basin and on top of the basin. Water to the handwashing sink was turned off. When the water was turned back on, the wastewater pipe was observed to be leaking., , - Ensure that the handwashing sink is unobstructed and accessible for use at all times, supplied with hot and cold running water and free of plumbing leaks., - All food handlers and management must take an approved food safety course.
, Containers and bags of food were stored directly on the floor., , Ensure that all food is stored at least 15 cm (6 inches) off the floor.
, Food, food containers, and food equipment were stored in the staff washroom., , Remove food, food containers, and food equipment from the staff washroom. Discard food that was stored in the washroom.
, A child’s bedding material was set up on the floor of the dry storage room., , Remove bedding materials from food preparation/storage areas.
NO PEST CONTROL PROGRAM IN PLACE. , , PLEASE IMPLEMENT A PEST CONTROL MONITORING PROGRAM AND KEEP MONTHLY RECORDS.
, The door to the staff washroom opens directly into the kitchen and the washroom door was left opened. , , Ensure that the door to the staff washroom remains closed. Install a self-closing mechanism as necessary.
, Broken/damaged dishes were in use., , Discard broken and damaged dishes and utensils.
, There was an accumulation of grease, soil, and/or food debris on equipment and surfaces in the food establishment. This included but was not limited to floors in hard-to-reach areas, walls, shelving, the stove, the deep fryers, and the inside and outside of the chest freezer., , Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.
, There was an accumulation of items in the staff washroom that were not associated with or required for the operation or maintenance of the food establishment. Items included but were not limited to: excess cardboard boxes, empty food cans, and baby items., , Declutter the staff washroom. Remove items that are not associated with or required for the operation or maintenance of the food establishment.