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Sawaddee Thai Cuisine

190 - 664 Wye Road Sherwood Park AB T8A 6G3 · Food - General

Official record from Alberta →

Inspection summary

Sawaddee Thai Cuisine has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 8, 2024. The most recent inspection, on November 18, 2025, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 2 times on February 19, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on August 5, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on October 8, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 once on October 8, 2024. 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?

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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of cooked rice in a rice warmer was measured to be at the 26 degrees C. The staff moved the rice from the cooler to the warmer about 15 mins before inspection. The operator was instructed to quickly reheat the rice up to 74 degrees C before placing it inside the rice warmer and the temperature maintained above 60 degrees C in the warmer.Please note that pre-cooked food items cannot be moved from the cooler to the hot holding unit. Pre-cooked food from the cooler must be quickly reheated before being placed inside a hot holding unit and maintained above 60 degrees C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handles for two rice cookers at the facility were held with tape, rendering the cookers not easy to clean. No physical damage was observed. The tape was removed by the operator during inspection. Please note that all equipment at the facility must be in good repair and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler vent/fan and the cover were unclean. Dirt and debris were observed on the vent. Clean the walk-in cooler vent/fan.
  4. Risk Management Inspection

    0 infractions

  5. 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)?
      • 0ppm chlorine sanitizer concentration was measured from the dishwasher after the sanitizing cycle. Please contact your service technician for repairs. All dishware or utensils washed in the dishwasher must be sanitized in the dishwashing sink using 100ppm chlorine sanitizer solution as discussed. Note that this is a temporary solution, and the dishwasher must be repaired immediately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer concentration was not being tested. The dishwasher sanitizer concentration after the sanitizing cycle must be tested at least once a day and records kept.
  6. Demand Inspection

    3 infractions

    • 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?
      • Change of ownrewship, effective October 1, 2024
    • 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 floor surface adjacent to the main prep/cooking area was damaged, and in some areas, covered with duct tape. Floor surface required repair/replacement in these areas to ensure that the floor surface is cleanable and can be sanitized properly.Remove all burlap bags and materials store on the floor surface below and surrounding the main grill. This posed as a fire hazard and does not allow for effective cleaning of floor surface. Discontinue this storage practice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few ceiling tiles were soiled located adjacent to grease canopy and required cleaning.

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