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Kaengthai Bistro

10152A 82 Avenue NW Edmonton AB T6E 1Z4 · Food - General

Official record from Alberta →

Inspection summary

Kaengthai Bistro has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on April 13, 2026, recorded 1 infraction.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 8 times across 6 separate inspections, most recently on March 2, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on March 2, 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?

  • 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 February 5, 2025. 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 9 times across 8 separate inspections, most recently on April 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 on February 5, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional sanitation noted to be required for some areas in the back of the kitchen. Areas discussed onsite.
  2. Risk Management Inspection

    2 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?
      • Ventilation cleaning was not able to be verified as being completed as no sticker noted on the ventilation hood/exhaust system. Grease noted on exhausted hood filters. Please ensure cleaning and maintenance is completed for the exhausted hood/ventilation canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional sanitation noted to be required for some areas in the back of the kitchen. Areas discussed onsite.
  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - No detectable chlorine was observed in the dishwasher. - Drinking straws were being used to transfer chemicals from containers to the dishwasher.The operator must ensure the dishwasher is serviced, repaired, or replaced to allow proper cleaning and sanitization.**March 2, 2026 - Dishwasher was ran for multiple cycles and measured chlorine concentration was 0ppm. Chlorine dispenser container was observed to be full, but no sanitizer was dispensed when priming. Please ensure corrective actions are taken and the dishwasher repaired.
    • 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?
      • 1. Rodent droppings were observed in the back area of the kitchen. Conduct pest control to eliminate and prevent rodent activity.2. Pest control records were not available for review at the time of inspection. Please ensure that current pest control documentation is maintained on-site and readily accessible.**March 2, 2026 - Violation was still outstanding. Several mice droppings were still observed in the back corner area of the kitchen around the dry storage shelf.
  4. 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 detectable chlorine was observed in the dishwasher. - Drinking straws were being used to transfer chemicals from containers to the dishwasher.The operator must ensure the dishwasher is serviced, repaired, or replaced to allow proper cleaning and sanitization.
    • 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?
      • 1. Rodent droppings were observed in the back area of the kitchen. Conduct pest control to eliminate and prevent rodent activity.2. Pest control records were not available for review at the time of inspection. Please ensure that current pest control documentation is maintained on-site and readily accessible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A dirty curtain was observed at the entrance of the kitchen.Clean or replace the curtain.
  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fume hood canopy is overdue for professional cleaning (was due December 2023) - please schedule this.
  6. Risk Management Inspection

    2 infractions

    • 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 strips are damaged - please purchase new ones.Ensure chlorine test strips are used daily to confirm the dishwasher is working (100 ppm chlorine).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fume hood canopy is overdue for professional cleaning (was due December 2023) - please schedule this.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 3 sanitizer spray bottles measured at 0-50ppm QUATs. The sanitizer was being diluted with water, contrary to manufacturer's instructions which classify the sanitizer as a ready to use product. Do not dilute the sanitizer. The sanitizer solutions were dumped out and/or replaced and measured at 200 ppm QUATs as required.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle was unlabeled. Ensure all spray bottles are labeled to identify their contents.
    • 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 strips are damaged - please purchase new ones.Ensure chlorine test strips are used daily to confirm the dishwasher is working (100 ppm chlorine).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was not accessible for handwashing. Cleaning supplies were stored inside the basin. Ensure handwashing sinks are used for handwashing only and that there are no items stored in it.
    • 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 was not in dispensers at 3 handwash stations (front, kitchen, and in women's bathroom). Ensure paper towel is stored in dispensers at all times.
    • 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?
      • Facility is not maintaining pest control records for the self-monitoring of pests. AHS Pest Control Checklist emailed to owner - please fill this out monthly and keep records onsite. If there are signs of pest activity, please contact a licensed pest control company for monthly services.
    • 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?
      • Food permit posted is expired. Please print a copy of your new food permit and post it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-cook line (floors, walls, filters)-floor behind chest freezer in the back (potential mouse droppings)-floor on the right of the grease trap/dishwasher (potential mouse droppings)-dishwasher where chemicals are dispensed (black mold-like substance)
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips to test mechanical dishwasher. Note: facility did have quat test strips to test sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall sanitation was satisfactory. However, some additional cleaning required in the following areas:-Shelving across from mechanical dishwasher-On top of the dishwasher-Flooring by the back door area-Shelving in back dry storage area-Shelving in the kitchen-On top of the paper towel dispenser
  10. Initial 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)?
      • Dishwasher tested at 0ppm chlorine. CDI: new bottle of sanitizer installed at the dishwasher. Tested at 100ppm chlorine. Discussed how to test the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips to test mechanical dishwasher. Note: facility did have quat test strips to test sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall sanitation was satisfactory. However, some additional cleaning required in the following areas:-Shelving across from mechanical dishwasher-On top of the dishwasher-Flooring by the back door area-Shelving in back dry storage area-Shelving in the kitchen-On top of the paper towel dispenser

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