Skip to content
Loading map…

Thai Express

1921 98 Street NW Edmonton AB T6N 1L5 · Food - General

Official record from Alberta →

Inspection summary

Thai Express has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 28, 2024. The most recent inspection, on July 10, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 4 times across 3 separate inspections, most recently on June 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on June 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 19, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on August 19, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on May 28, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 would not commence a cycle or respond to button commands. A light odor of something burning was detected. Owner attempted to get it to reset by using the breaker, the dishwasher did not respond. Please repair the dishwasher and inform the PHI of when the repair will occur.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - the front counter cooler temperature was quite poor: 19'C in some areas, and 14'C inside the drawers. Please repair adjust to maintain 4 'C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - the dishwasher would not commence a cycle or respond to button commands. A light odor of something burning was detected. Owner attempted to get it to reset by using the breaker, the dishwasher did not respond. Please repair the dishwasher and inform the PHI of when the repair will occur.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cleaning required on cook line equipment controls, slicer in dishwashing area, containers and lids, small food equipment, remotes, the walk in cooler door and handle, minor cleaning for customer chairs. ** - Descale the dishwasher - thick scale and build up was observed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the washrooms were very dirty and exhibited buildup on the toilets, toilet bases, and sinks. Thorough and daily cleaning is required.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of grease, grime and food were noted in the following areas that require thorough cleaning: floors in the back kitchen and in hard to reach areas under equipment, walls and floors by the pop fountain machine in the customer area, child high chairs, bathroom doors, toilets, rice spoon insert.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cloths are observed to be sitting on the counter when not in use. Ensure that cloths are kept in a 100 ppm bleach/chlorine or 200 ppm QUAT sanitizer when not in use. The operator placed the cloths in the dirty laundry basket during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A container of bleach/chlorine sanitizer near the front handwashing sink is measured at 0 ppm with chlorine/bleach test strips. Ensure that chlorine/bleach sanitizer is maintained at 100 ppm. The operator prepared a 100 ppm chlorine/bleach sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as a phone and eye-glasses are observed in the food prep area. Ensure that these items are kept separate from food prep surfaces to help prevent contamination.

Nearby inspected facilities

Own this business? Add a badge to your website