Skip to content
Loading map…

Chiang Rai Thai Cuisine

2011 - 120 5 Avenue W Cochrane AB T4C 0A4 · Food - General

Official record from Alberta →

Inspection summary

Chiang Rai Thai Cuisine has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 20, 2024. The most recent inspection, on September 1, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 3 times across 3 separate inspections, most recently on August 18, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on August 18, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 4 separate inspections, most recently on August 18, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 4 separate inspections, most recently on August 18, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 November 1, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured above 200 ppm. Operator prepared a new chlorine sanitizer at 100 ppm. Keep chlorine sanitizer at 100-200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No internal thermometer was observed in the cooler next to stove. Operator placed a thermometer inside the cooler during the inspection. Keep a thermometer in all cooler units in a location that is easily visible, and monitor food storage temperature regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Pot lids stored in the same container were noted to be unclean with debris noted on lid surfaces and in the container. Keep all food-prep equipment in clean condition. Operator cleaned and sanitized all unclean items during the inspection.2. Rice scoop was stored in standing water at room temperature. Either keep used utensils in food-grade sanitizer solution, iced water, or change utensil every 2 hours with time-tracking in place. Operator removed the rice scoops for dishwashing during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*Heavy dust build-up noted on ceiling and other surfaces including soap dispenser, equipment stored on top of cooler, and etc. Complete facility-wide cleaning to remove build-up of dust and debris
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water sanitizing solution was measured 0ppm. Corrected during the inspection. Operator prepared new bleach water solution with 100ppm concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust on the ceiling, on vents. Please clean the dust accumulation on ceiling in the kitchen.*Grease built up at the exhaust canopy filters. Please clean the filters.*Cleaning is required in the prep cooler and tall two door cooler, fridge door handles. * Cleaning of the spice containers, and shelf where flour containers are stored.
  4. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils used for bulk foods did not have proper handles to measure them. Please make sure proper utensils with handles provided in the bulk food to prevent contamination of the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice cooker pan was not in good repair. Please replace the pan inside the rice cooker.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water sanitizer solution concentration was measured at 0 ppm during the inspection. Operator prepared new bleach water solution with concentration 100ppm. Corrected during the inspection. Please make sure sanitizer solution concentration is in required range. Bleach water at 100ppm or greater. Please test your sanitizer solution daily if you are not preparing daily solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils used for bulk foods did not have proper handles to measure them. Please make sure proper utensils with handles provided in the bulk food to prevent contamination of the food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint chipping on the wall beside the entrance of the door to the kitchen.Damaged wall and paint chipping under the plumbing area on the wall behind the cooking equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the hand washing sink was not in good repair. *Please re-caulk the surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice cooker pan was not in good repair. Please replace the pan inside the rice cooker.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Two of the strainers that operator was using during the inspection were not in good repair/ damaged. Corrected during the inspection. Operator discarded them to the garbage.*One of the porcelain bowls was broken used for measuring the dry goods. Corrected during the inspection. Discarded by the operator. Please make sure any dish or utensil used for food items are in good repair to prevent any injuries of the consumers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ******Outstanding Violation**** Dust on entire surface of the shelves, ceiling in the kitchen, exhaust fan, above the fridges, *Cleaning is required for the following areas;-Fridges handles, inside the coolersDeep cleaning is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Dust accumulation on the ceiling above the hand washing sink, prep area, ceiling above the exit door.*Dust on the shelves, please clean the areas frequently.
  6. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at the hand washing sink was not in good repair. *Please re-caulk the surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were couple broken plates on the shelf. They were discarded during the inspection by the facility owner.**Please check your dishes condition and replace them if they are not in good repair condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Dust accumulation on the ceiling above the hand washing sink, prep area, ceiling above the exit door.*Dust on the shelves, please clean the areas frequently.

Nearby inspected facilities

Own this business? Add a badge to your website