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Thai Avenue

6536 170 Avenue NW Edmonton AB T5Y 3X6 · Food - General

Official record from Alberta →

Inspection summary

Thai Avenue has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 10, 2024. The most recent inspection, on May 26, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 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 May 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on May 19, 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?

  • 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 April 10, 2024. 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 3 times across 2 separate inspections, most recently on May 19, 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?

  • 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 across 2 separate inspections, most recently on May 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on food preparation surfaces.2. The concentration of prepared chlorine sanitizer solution was above 200ppm. The staff present prepared 100ppm chlorine solution during inspection and had cleaning cloths stored in the solution.Ensure 100ppm chlorine sanitizer solution is maintained for use at the facility. Used cleaning cloths must be stored in a sanitizer solution when not in use.
    • 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 handwashing sink at the kitchen area was not operational. No hot was available for handwashing at the sink.Repair the hot water faucet. Hot water must be available for proper handwashing.
    • 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 observed. Implement and maintain monthly pest control. Ensure records are kept for review during inspection, A checklist that can be used for pest monitoring/control will be sent with this report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handwashing sink in the kitchen was not easy to clean. Porous material that cannot be cleaned was attached to the edges of the sink.Remove the porous material so the hand sink will be smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required at hard to reach areas in the facility. Dirt and debris were observed at the following areas:- Beside freezers and coolers.- Underneath sinks and shelfs.- Hard to reach corners at the entire kitchen area,Clean these areas and ensure the entire kitchen is maintained in a sanitary condition.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not being stored in a sanitizer solution when not in use
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was readily available during the inspection. This was discussed with the staff and operators present, and a bleach sanitizing solution was made up during the insepction.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the prep cooler in the kitchen, raw meats are being stored adjacent to ready to eat foods. The possibility for cross contamination is huge.This was discussed with staff and corrective measures implemented.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed two boxes of mangos being stored on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Numerous temperature abuse violations noted during the inspection.-whole raw eggs were left out at room temperature-wet rice noodles were left out at room temperature-a container of cooked rice was left out at room temperature-cooked meat was left stacked up in a bowl on the counter to "cool" before it was placed in the freezer-frozen meat was left out at room temperature to thawAll of these violations were discussed with staff and operators. The violations were corrected.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white dry good bins require cleaning.Some high touch areas (handles of prep coolers and other refrigeration units) require cleaning.Too much stuff is stored on the floor, preventing proper cleaning and pest control.

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