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Siam Thai Kitchen

560 - 205 Festival Way Sherwood Park AB T8A 4Y7 · Food - General

Official record from Alberta →

Inspection summary

Siam Thai Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 13, 2025. The most recent inspection, on November 4, 2025, found no infractions.

3 of 4 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: Food temperature control and Cleaning and sanitizing.

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.

  • 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 October 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 30, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The measured temperature of the rice in one of the large stainless rice cookers was approximately 35C. Informed from staff that rice was made the previous day. Hot held high risk food products must be stored at 60C or greater. Requested staff discard all rice and inspect the rice cooker to ensure it is capable of maintaining a temperature >60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The measured concentration for the chlorine chemical dishwasher was 0ppm. Dishwasher was ran multiple times and sanitizer primed, but was not dispensing. Discussed with staff to use either the 3 compartment sink for manual dishwashing or use the dishwasher to wash and rinse only and sanitize in a separate sink. Please ensure a dishwasher technician assesses and corrective actions are taken.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

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