Skip to content
Loading map…

Noi Thai Restaurant

10724 95 Street NW Edmonton AB T5H 2C7 · Food - General

Official record from Alberta →

Inspection summary

Noi Thai Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 13, 2024. The most recent inspection, on June 22, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 June 9, 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?

  • 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 once on June 9, 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 25, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on June 9, 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?

  • 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 June 9, 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?

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

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The measured QUAT sanitizer solution concentration was excessively concentrated (>500ppm). Requested operator follow manufacturer's instructions for proper dilution to prepare an acceptable sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet for the kitchen handwashing station was not properly working. Please ensure corrective actions are taken and faucet is 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?
      • Pest control records were not completed or up to date. Please ensure pest control documentation is completed and available onsite for review.
    • 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?
      • June 9, 2026 - Violation is still outstanding. Aug 25, 2025 update:Nothing has changed. The operator said they do not have printer. By Aug 29, 2025 ensure the new permit is printed and postedThe food handling permit that was posted was outdated. ACTION REQUIRED: Print & post the current food handling permit.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • Aug 25, 2025 update:Nothing has changed. The operator said they do not have printer. By Aug 29, 2025 ensure the new permit is printed and postedThe food handling permit that was posted was outdated. ACTION REQUIRED: Print & post the current food handling permit.
  4. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops are stored within the food and the handles are directly touching food.Ensure that all scoops are stored in a manner where the hand contact portion of the scoop cannot come into contact with the food .
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Double door cooler in cookline was used to stored cooked chicken which would be reheated and served to customers when there was an order had a internal temperature of 27C. Chicken was discarded.This cooler is not functioning and cannot be used to store higher risk perishables (eg. meat)Sliding door cooler in the back had an air temperature of 10C and food temperature of 8.5C
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water at the beginning on the inspection. A plumber was onsite and indicated that the hot water tank needed a replacement part and he would be back within the hour to install it.The plumber did come back an install the new part.
    • 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?
      • Aug 25, 2025 update:Operator said they have seen no new mice activity for about 6 months. Everything written on the May 15, 2024 report is still outstanding, with the addition of dropping found near the back exit and in the customer area near the pop cooler.1) Mouse droppings observed behind broken upright freezer in the back storage area. 2) Both exterior back doors were open at the time of inspection. Screen curtains were observed but are ineffective at preventing mouse entry. The back door closest to the washrooms was not tightly sealed when closed (light visible along the base).3) Pest control records were not being maintained. ACTION REQUIRED: Clean up the mouse droppings. Keep exterior doors closed unless effective screen doors are installed. Ensure all doorways are tightly sealed. Keep monthly pest control records. RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfhttps://www.albertahealthservices.ca/news/Page13878.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?
      • Aug 25, 2025 update:Nothing has changed. The operator said they do not have printer. By Aug 29, 2025 ensure the new permit is printed and postedThe food handling permit that was posted was outdated. ACTION REQUIRED: Print & post the current food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • August 25, 2025 updateBoth coolers are still in disrepair. The double door cooler was being used to store high risk food.By August 29, 2025 you require a cooler in the cookline which is operating at 4C or less1) Both coolers in the cookline were in disrepair. The prep table cooler was entirely empty. The double door cooler (ambient temperature ~18C) had food stored in it: sauces, produce, & eggs. Operator instructed to move eggs to the cooler in the back storage area. ACTION REQUIRED: discontinue using the broken coolers until repaired and/or replaced. 2) Probe thermometers (x2) were not functional and visibly dirty. ACTION REQUIRED: repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required:Ventilation hood: last professionally cleaned Nov 2023. Operator said appointment is booked 2 weeks from now.Dry storage shelves:There are a number shelves lined with cardboard and underneath the cardboard there is dust and debris. Remove the cardboard and clean the shelving.
  5. Monitoring Inspection

    3 infractions

    • 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) Mouse droppings observed behind broken upright freezer in the back storage area. 2) Both exterior back doors were open at the time of inspection. Screen curtains were observed but are ineffective at preventing mouse entry. The back door closest to the washrooms was not tightly sealed when closed (light visible along the base).3) Pest control records were not being maintained. ACTION REQUIRED: Clean up the mouse droppings. Keep exterior doors closed unless effective screen doors are installed. Ensure all doorways are tightly sealed. Keep monthly pest control records. RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfhttps://www.albertahealthservices.ca/news/Page13878.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?
      • The food handling permit that was posted was outdated. ACTION REQUIRED: Print & post the current food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Both coolers in the cookline were in disrepair. The prep table cooler was entirely empty. The double door cooler (ambient temperature ~18C) had food stored in it: sauces, produce, & eggs. Operator instructed to move eggs to the cooler in the back storage area. ACTION REQUIRED: discontinue using the broken coolers until repaired and/or replaced. 2) Probe thermometers (x2) were not functional and visibly dirty. ACTION REQUIRED: repair or replace.

Nearby inspected facilities

Own this business? Add a badge to your website