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Bangkok Kitchen Thai

15726 100 Avenue NW Edmonton AB T5P 0L1 · Food - General

Official record from Alberta →

Inspection summary

Bangkok Kitchen Thai has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 4, 2024. The most recent inspection, on January 28, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on July 9, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on January 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 4, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on January 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 22, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several containers, including portioned raw chicken, tofu, and minced garlic, were stored above the fill line in the prep cooler and measured at 9 °C. The operator was instructed to move the items to the cooler. Potentially hazardous food under refrigeration must be stored at 4 °C or below at all times and food must not be stored above the fill line.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the hand sink in the main kitchen. The paper towel dispenser was refilled by the operator. Hand sinks must be fully stocked at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted food handling permit expired in January 2025. Please print and display the current food handling permit in a conspicuous location for customers.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher - Hi temp max 63C (checked 3X) not reaching required plate level temp of 71C or hotter. Reagents noted were detergent and chlorine sanitizer - 0ppm of chlorine detected. Please contact technician to check.
  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed 2 small inserts of portioned raw chicken bags stored above items such as a pot of curry and container of lime and lemons inside prep cooler.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed isopropyl alcohol container, finish brand dishwasher, and lysol spray next to food items such as condiment sauces and dried food ingredients on shelving next to dishwasher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed a medium size pot full of hot green curry being left out to cool. Cool foods safely by: dividing food into smaller portions or pieces. Large food items take longer to cool. Using a quick-chill unit, an ice bath or stirring with frozen ice wand.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher - Hi temp max 63C (checked 3X) not reaching required plate level temp of 71C or hotter. Reagents noted were detergent and chlorine sanitizer - 0ppm of chlorine detected. Please contact technician to check.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Current test papers appear to measure pH. Please purchase chlorine test papers capable of measuring more than 200ppm.Cited on 2023 -09-05 Chlorine test strips were unable to be located. Please purchase chlorine test strips to confirm the sanitizer is measuring at 100 ppm chlorine.

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