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Rueon Thai Restaurant Ltd. - Restaurant

104 - 6751 52 Avenue Red Deer AB T4N 4K8 · Food - General

Official record from Alberta →

Inspection summary

Rueon Thai Restaurant Ltd. - Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 20, 2023. The most recent inspection, on December 12, 2025, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 December 4, 2025. 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 2 times across 2 separate inspections, most recently on December 4, 2025. 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 once on March 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on September 10, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 2 times across 2 separate inspections, most recently on September 10, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Risk Management Inspection

    0 infractions

  2. Monitoring 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)?
      • It was determined that the high-temperature dishwasher was not functioning correctly and was only reaching 40.2°C. A minimum of 71°C at the dish surface is required to effectively sanitize with heat.As a result, the facility was instructed to use the manual two-compartment dishwashing method with 100–200 ppm chlorine sanitizer until the dishwasher is repaired.Please ensure the following procedure is followed: First sink — wash dishes with warm water and soap, rinsed off from tap into same sink. Second sink — fully submerge dishes in 100–200 ppm chlorine sanitizer for a minimum contact time of 2 minutesPlease ensure the sanitizer concentration is tested using chlorine test strips and confirmed to be within the correct range of 100–200 ppm.
    • 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?
      • The facility reported performing pest checks; however, no documentation was available to verify this practice. The facility did not have monthly pest control records.A pest control record template was emailed to the facility.Please ensure copies of the template are printed and stored on-site in a book or folder, and that pest control records are completed each month.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator’s food safety certification is expired.Please ensure at least one staff member holds a valid food safety certificate. Resources were provided to the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of ice machine was slightly dirty on the top.Please empty the ice machine and clean it to eliminate the possibility of potential contamination of the ice.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer bottle was measured to be above 1,000 ppm, as determined by diluting the solution and measuring with test strips.The chlorine sanitizer was remade with the operator, under guidance, achieving the correct concentration(between 100-200ppm).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two bowls containing spring roll filling were observed cooling in front of a fan without protective covers.The operator covered the bowls with plastic wrap during the inspection.Please ensure all food products are sufficiently covered to prevent contamination and to protect them from flies or other pests.All other food products were correctly covered or sealed while in storage.
    • 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?
      • The back door had a small gap at the bottom.Please ensure a door sweep or weatherstripping is installed so the door forms a tight seal, preventing the possible entry of insects or other pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator’s food safety certification is expired.Please ensure at least one staff member holds a valid food safety certificate. Resources were provided to the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of ice machine was slightly dirty on the top.Please empty the ice machine and clean it to eliminate the possibility of potential contamination of the ice.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice held at room temperature (12.5C). No procedure in place to guarantee that room temperature rice is discarded after 2 hours. PHI discussed hot holding or chilling.ACTION:Please ensure that cooked foods, including rice, noodles, etc, are stored below 4C or above 60C to prevent microbial growth in the food that can lead to foodborne illness.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer solution was prepared while food prep was occurring. Operator noted that surfaces are sanitized before and after rush periods.PHI discussed the importance of sanitizing surfaces continuously throughout food handling to reduce the risk of cross contamination of food.Operator prepared 100ppm chlorine 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 only hand sink in the kitchen was not supplied with an operational hand soap supply - the dispenser is battery operated and the batteries were dead.Operator advised that hand washing occurs in the washroom. PHI noted that, while this is expected, the hand sink in the kitchen also must be supplied.ACTION: please send evidence showing a supply of hand soap at the kitchen hand sink. Alternatively, I will return to observe this correction in person.
  9. Monitoring Inspection

    0 infractions

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