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Siam Thai Kitchen

15883 116 Avenue NW Edmonton AB T5M 3W1 · Food - General

Official record from Alberta →

Inspection summary

Siam Thai Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 23, 2024. The most recent inspection, on September 23, 2026, recorded 6 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on September 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on September 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 5, 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?

  • 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 3 separate inspections, most recently on September 23, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 3 times across 3 separate inspections, most recently on September 23, 2026. 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.

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety records are not up to date.Please ensure that all required food safety records are completed accurately and maintained up to date. Records should include, but are not limited to, temperature monitoring logs, dishwasher/sanitizer monitoring records, cleaning and sanitizing schedules, and any other food safety documentation required by the facility's food safety plan.Maintain records on site and make them readily available for review upon request. Accurate and current records are essential to verify that food safety procedures are being followed consistently and to demonstrate ongoing compliance with food safety requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coconut rice was observed being hot held at a temperature below 60°C in the hot holding unit.Immediately reheat the coconut rice to 74°C or greater and maintain it at 60°C or above during hot holding.Corrected during inspection. Ensure the hot holding unit is functioning properly and is capable of maintaining foods at 60°C or above at all times. All potentially hazardous (high-risk) foods must be maintained at 60°C or above when hot held or 4°C or below when cold held to ensure food safety.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A test kit to measure the concentration of the chlorine sanitizer is not available to monitor the dishwasher's sanitizing effectiveness.Please obtain an appropriate chlorine sanitizer test kit and keep it in an easily accessible location near the dishwasher. The dishwasher must be routinely monitored to verify that the sanitizer concentration is maintained at the required level and that dishes and utensils are being properly sanitized to ensure food safety.Regular testing and monitoring records should be maintained to demonstrate that the dishwasher is operating effectively and providing adequate sanitization.
    • 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?
      • Valid food handling permit is not posted. Please ensure a valid food handling permit be posted at easy to see location in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit is not maintaining food at 60°C or above as required. Repair the unit to ensure it is operating properly, or replace it if it cannot consistently maintain the required temperature.All potentially hazardous (high-risk) foods must be maintained at 60°C or above when hot held, or 4°C or below when cold held, at all times to ensure food safety. Continuous temperature monitoring is required to verify compliance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and accumulations of grease/oil were observed throughout the kitchen. Please clean and sanitize all affected areas, including floors, walls, equipment, and food contact surfaces, and maintain the kitchen in a clean and sanitary condition at all times.
  2. Demand 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?
      • The facility is operating without a valid food handling permit. Please obtain a valid food handling permit and post it at easy to location in the facility.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of chicken was observed on the prep counter close to the kitchen sink at 17C. Operator said it was meant for staff lunch and has been out for about 30 minutes. He was instructed to return into the cooler until they are ready to eat. Please ensure all potentially hazardous food items are stored in cold or hot holding to prevent contamination by pathogens.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are expired. Please replace.
    • 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 record was not seen at time of inspection. Please ensure the Pest Control record is made available at the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed in the line leading to the dishwasher and was such was not in operation. Operator advised that the repairs will be done the next day. Please repair.Test strips are expired. Please replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal strainer was seen hanging on the storage with broken ends. Operator was asked to discard. Please ensure food is protected from sources source of physical contamination.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked coconut rice is sitting in a hot holding rice cooker at 16 degrees C. Cooked rice must be held hot at or above 60C. Temperature abused rice discarded during inspection.
    • 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?
      • Expired food handling permit posted. Please post the valid food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Loosely woven stainless-steel scrubbers located at wok cooking stations. Discontinue the use of metal scrubbers at cooking stations due to the risk of physical contamination of food items. Metal scrubbers may be used for cleaning utensils at the dishwashing area.
  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not dispensing any chlorine. The operator must service/repair the dishwasher as soon as possible. Manual method is followed. Waiting for service professional.
  6. 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)?
      • The dishwasher is not dispensing any chlorine. The operator must service/repair the dishwasher as soon as possible. In the meantime, dishes can be washed in the dishwasher and sanitized manually with 100 ppm of bleach solution (1 tsp of 5.25% bleach in 1 liter of water).
    • 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 meshed door is damaged, potential for pest entry. Please ensure the door is in good repair.
    • 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 ventilation hood is due for service.

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