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Boualouang Laos & Thai Cuisine

10569 97 Street NW Edmonton AB T5H 2L4 · Food - General

Official record from Alberta →

Inspection summary

Boualouang Laos & Thai Cuisine has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 26, 2024. The most recent inspection, on July 16, 2026, recorded 6 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 7 times across 5 separate inspections, most recently on July 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on July 16, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 times across 2 separate inspections, most recently on July 16, 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 January 26, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 5 separate inspections, most recently on July 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

9 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The measured concentration of the chlorine sanitizer spray bottle and pail was 0ppm. Requested operator prepare a fresh solution. Retested concentration using operator test strips was acceptable (100ppm). Please ensure valid and acceptable sanitizer concentration is maintained at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A tray of eggs and shrimp inside a container were observed sitting on the kitchen countertop. Requested operator place products back into the cooler when not in use. Please ensure all high risk food products are stored at the proper temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice stored in a rice cooker unit was measured to be approximately 43C. Rice cooker was also not turned on an acceptable hot held temperature was not met by the end of the inspection. Requested operator discard the product. Please ensure high risk food products are hot held at an acceptable temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large stainless steel pot of hot soup was observed sitting on the stovetop. Measured temperature of the product using a probe thermometer was approximately 46C. Informed that soup had been cooked and prepared the previously day and had been cooling at room temperature overnight. Requested operator discard all product and provided guidance on proper cooling procedure.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mice droppings were observed in the downstairs storage area around the corners of several walls and surrounding areas were previous cooling units were stored. Please ensure corrective actions are taken and all mice droppings cleaned and removed and areas reinspected by pest control.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris was observed on the floors and underneath various equipment in the kitchen. Debris was also observed on top of the dishwasher and require additional cleaning. Please ensure corrective actions are taken and all noted areas are cleaned.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was measured in low temperature dishwasher. The pump was active but there did not appear to be any chlorine being injected into the dishwasher.By September 8, 2025 ensure the dishwasher is sanitizing properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The washroom closer the to back door did not have paper towels.Esnure paper towels are always present within washrooms.Wall mounted paper towel holder in the washroom closer to the seating area was not securely fastened to the wall.By September 10, 2025 ensure paper towel holder is secured to the wall.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mice droppings noted in the basement behind chest freezers and along the well. Ensure dropping are cleaned and then actively monitor to determine extent of pest activity.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were observed on the floor throughout the perimeter of the facility (kitchen & basement), on the dishwasher, & inside the cabinetry under the hand wash sink. ACTION REQUIRED: conduct a deep, thorough clean throughout the facility (including the basement). Remove all mouse droppings. While cleaning, monitor for potential harbourage & entry sites ex. holes in the wall, missing baseboards, loose weatherstrippings. RESOURCE: https://www.albertahealthservices.ca/news/Page15101.aspx
    • 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?
      • Current food handling permit was not posted on public display.ACTION REQUIRED: post the current food handling permit on public display.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following sanitation concerns were observed:-Mouse droppings observed throughout the facility (see pest control violation)-Various sauces were splattered on the shelving and exterior of pots in the walk-in cooler-Dirt and general filth on the floor and baseboards on the perimeter of the kitchen-Grease build-up under and around equipment in the cookline-Food splatter on the base of the upright freezerACTION REQUIRED: conduct a deep and thorough clean throughout the facility. Revise cleaning schedule to increase frequency of cleaning.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Four dirty cleaning cloths were observed left on food contact surfaces within the kitchen. The facility did not have a prepared bucket of sanitizer solution at the time of inspection.ACTION REQUIRED: review the below resource. Re-train staff regarding wiping cloth guidelines. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A pot of sauce was left uncovered in the walk-in cooler. ACTION REQUIRED: ensure all foods are covered while in storage.2. A staff member was watching a show on a personal phone while preparing raw chicken. The phone was placed on a food contact surface. ACTION REQUIRED: store personal items away from the kitchen area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher tested at 0ppm chlorine. The sanitizer bucket was full of chemical, but the sanitizer was not feeding through the line during the cycle. ACTION REQUIRED: service the mechanical dishwasher. Manually sanitize dishes until it is repaired. Once repaired, increase frequency of testing to daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was blocked with a bowl and strainer (not easily accessible) - corrected at the time of inspection, equipment removed. The paper towel dispenser was not stocked with paper towel - corrected at the time of inspection, a loose roll of paper towel was placed by the hand sink.ACTION REQUIRED: Ensure the designated hand wash station is always accessible and stocked with the necessary supplies (soap, paper towel, & hot/cold running water). Review handwashing requirements with staf..
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were observed on the floor throughout the perimeter of the facility (kitchen & basement), on the dishwasher, & inside the cabinetry under the hand wash sink. ACTION REQUIRED: conduct a deep, thorough clean throughout the facility (including the basement). Remove all mouse droppings. While cleaning, monitor for potential harbourage & entry sites ex. holes in the wall, missing baseboards, loose weatherstrippings. RESOURCE: https://www.albertahealthservices.ca/news/Page15101.aspx
    • 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?
      • Current food handling permit was not posted on public display.ACTION REQUIRED: post the current food handling permit on public display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet at the 2-compartment sink to the left of the mechanical dishwasher was leaking. ACTION REQUIRED: service the above noted faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following sanitation concerns were observed:-Mouse droppings observed throughout the facility (see pest control violation)-Various sauces were splattered on the shelving and exterior of pots in the walk-in cooler-Dirt and general filth on the floor and baseboards on the perimeter of the kitchen-Grease build-up under and around equipment in the cookline-Food splatter on the base of the upright freezerACTION REQUIRED: conduct a deep and thorough clean throughout the facility. Revise cleaning schedule to increase frequency of cleaning.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • February 1, 2024: New chlorine test strips had been purchased but they were not measuring the concentration of bleach accurately. Recommend trying a different brand. January 27, 2024: -Chlorine test strip container label was water damaged and the expiration date could not be determined. Obtain chlorine test strips able to measure between a concentration of at least 0 ppm-200 ppm.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Chest freezers and walk-in coolers had lots of prepared foods without any date labels. Unknown when they were made and by who. As this is an approval inspection, there should only be prepackaged foods onsite.Remove foods to prepared by facility or when facility was holding a valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was half a broken ceiling tile in the kitchen.Ensure ceiling tiles are free of damage, smooth, easily cleanable and non absorbent. 2. Basement storage area room right by the bottom of the stores has wooden shelved with what appears to be raw/ unfinished wood.Ensure this surface is smooth, easily cleanable, and non absorbent. Ie. paint or seal the wood or cover with another material that meets the criteria.
  9. Initial Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -There were towels that appeared stained on tables and counters. Towels are to be placed in sanitizer solution to keep germs from growing. If they are clean and not in, use, keep them stored in a manner to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • -There were various chemicals stored in the customer washroom. Remove these and store in a location not accessible to customers to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The glass door cooler behind the front counter was measure at 5.7 degrees C.Coolers must be able to maintain food at a temperature of 4 degrees C or less to prevent rapid germ growth. Adjust or repair this cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Chlorine test strip container label was water damaged and the expiration date could not be determined. Obtain chlorine test strips able to measure between a concentration of at least 0 ppm-200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Paper towel dispenser not available at handwash sink behind front counter.Have a dispenser for the paper towel to allow for more convenient access.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • -There were mouse droppings under the shelves inside the walk in cooler. -There were mouse droppings in the basement, especially in the corners, along the walls, inside the old fridge, etc. Mouse droppings must be removed and the affected areas must be disinfected. Wear the appropriate personal protective equipment while doing so. Ensure proper pest control measures are in place. Invoice available from Edmonton Exterminators Ltd. It was indicated they will be contacting them for routine visits once a month. Ensure staff are monitoring and ensuring proper control measures are implemented as well.-The back receiving door had a gap along the bottom.This will allow for mice to enter the facility. The door must be sealed so that no light is visible shining in when fully closed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -There was a hole in the walk in cooler that was plugged with a towel. The towel must be removed and the hole must be properly sealed so that it is smooth, easily cleanable and impervious to moisture. -The edge of the flooring along the wall underneath the stainless steel table underneath the television in the kitchen was curling up. This must be repaired so that it is flat, smooth, easily cleanable and impervious to moisture to prevent accumulation of food and moisture. This will help prevent attracting pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The prep cooler cutting board had a build up of food underneath. This must be taken apart and all surfaces must be washed, rinsed and sanitized to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The shelves/racks in the walk in cooler had a build up of grease and food. -Several areas of the floor, such as but not limited to the floor in front of the entrance to the kitchen and the floor under the front counter had a black build up. -The compartment underneath the deep fryer had a build up of grease and dust. These areas must be deep cleaned to prevent attracting pests and contaminating food. -There was clutter in the basement. Reduce the clutter and organize items (such as keeping them off the floor). This will help prevent attracting/harbouring pests and allow for easier cleaning.

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