Thai Express
15367 37 Street NW Edmonton AB T5Y 0S5 · Food - General
9 inspections
- 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 mechanical dishwasher is to be removed soon as it was non-operational.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer solution measured at below 10 ppm. Chlorine sanitizer was not at adequate levels for effective sanitization of food preparation areas. Corrective action: Food handlers replaced all sanitizers. Solutions re-tested at 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food temperature for primary prep cooler was not able to maintain temperature. Food temperatures were measured at 10 to 13 degrees Celsius.Corrective action: Food items in primary prep cooler were discarded. Operators modified storage methods to ensure food temperature is maintained at 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher not in operation. Food handlers manually cleaning and sanitizing using a two compartment sink.Corrective action: Repair or replace dishwasher or modify kitchen area to have a three-compartment sink so dishes and utensils can be properly sanitized.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sinks were not easily accessible. Mop bucket was blocking access to the hand sink in the back kitchen. Single use towels were not available at back hand sink either. Corrective actions: Ensure that hand sinks are accessible at all times. Ensure that all hand sinks are fully stocked with hot and cold water, soap and single use towels.
- 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?
- January 12, 2026Pest control records were not readily available for review.Correction:-It is a requirement to keep pest control records.-Ensure pest control records are available onsite for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Special knowledge was required to operate hot water tap for two compartment sink. Hot water must be readily usable by staff without special training or complicated instructions. Reliable hot water is required for effective cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 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?
- January 12, 2026Pest control records were not readily available for review.Correction:-It is a requirement to keep pest control records.-Ensure pest control records are available onsite for review.
- 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?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATS test strips were expired.Correction:-Ensure QUATS test strips are available and not expired.
- 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 readily available.Correction:-Ensure monthly pest control records are available for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Both grease ventilation units were overdue for inspection and cleaning.Correction:-Ensure that service is arranged for grease ventilation units.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand 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)?
- Dishwasher was not dispensing sanitizer. Corrected onsite as sanitizer container replaced during the inspection
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Please forward to me what your facility's specific dishwashing procedure is. There is a two compartment sink and a mechanical dishwasher that does NOT appear to be properly sanitizing. I have spoken with three different staff who have indicated three different dishwashing procedures.All staff need to be trained on how to wash dishes and utensils, and to ensure they are all properly sanitized as well.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff STILL do not appear to know how to properly wash, rinse and sanitize the dishes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The faucet at the front hand sink still leaks. The hand sink at the back was unobstructed and available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The faucet at the front hand sink STILL leaks.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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)?
- Please forward to me what your facility's specific dishwashing procedure is. There is a two compartment sink and a mechanical dishwasher that does NOT appear to be properly sanitizing. I have spoken with three different staff who have indicated three different dishwashing procedures.All staff need to be trained on how to wash dishes and utensils, and to ensure they are all properly sanitized as well.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The faucet at the front hand sink still leaks. The hand sink at the back was unobstructed and available.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -The faucet at one hand sink was broken, the other hand sink was blocked with a mop bucket and a garden hose was attached to it. There were NO hand sinks available for food handlers to wash their hands.The mop bucket was moved and the garden hose was removed. The hand sink in the front area MUST be made available for hand washing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?