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Thai Corner Restaurant & Bakery

9314 34 Avenue NW Edmonton AB T6E 5X8 · Food - General

Official record from Alberta →

Inspection summary

Thai Corner Restaurant & Bakery has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 9, 2024. The most recent inspection, on November 6, 2025, found no infractions.

2 of 3 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, Chemicals and toxic substances and Food temperature control.

The last 2 inspections in a row found no infractions.

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 once on July 9, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 9, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 9, 2024. 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 once on July 9, 2024. 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 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 on July 9, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-ensure a bucket for sanitizer is made BEFORE you start food preparation for the day. Once a cloth becomes wet/used, must be stored in sanitizer when not in use (not stored on countertops allowing bacteria to grow)
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **-staff were observed bumping into each other to wash hands, not using soap to wash hands, not using paper towel to wash hands. Please train staff to wash their hands with soap and water, paper towel to wipe - do not use cloth towels for handwashing
    • 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?
      • **-PHI watched a staff member use tongs on raw meat, then using the same tongs with raw meat blood on it to flip cooked meat (skewers). Please retrain staff to avoid critical cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-do not store food or noodles in the dishpit where dirty water can drip on top. Do not store food on the floor
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-remove all children's toys from the kitchen. **-remove personal items such as phones from food contact surfaces and preparation areas
    • 09. Are chemicals stored and handled in a safe manner?
      • **-ensure all chemical bottles are labeled to disclose chemicals within
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-do not store bean sprouts and cut vegetables/fruit at room temperature. Store in the cooler or use an ice bath
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-an additional handsink is recommended for the area by the dishpit**-Handsink in the back prep area was blocked and inaccessible for use
    • 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?
      • **-written pest control records must be maintained

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