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Thai Express

8918 112 Street NW Edmonton AB T6G 2C5 · Food - General

Official record from Alberta →

Inspection summary

Thai Express has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 23, 2025. The most recent inspection, on October 13, 2026, recorded 7 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 6 times across 4 separate inspections, most recently on October 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on October 13, 2026. 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 2 times across 2 separate inspections, most recently on October 7, 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?

  • 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 6 times across 3 separate inspections, most recently on October 13, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 4 times across 2 separate inspections, most recently on October 13, 2026. For example: Do food handlers ensure that food is protected from contamination (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.

5 inspections

  1. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A staff member was using the mop hose/faucet for food preparation; the staff member was filling a container of dry noodles with water to soak. Corrected during inspection: instructed staff to fill the container at the two-compartment sink.ACTION REQUIRED: provide further training to staff regarding food preparation procedures. Discontinue open food handling in the back storage area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2026-10-13The facility had located the probe thermometer - it was a cooking thermometer with a limited temperature range for cooked meats. ACTION REQUIRED: obtain a probe thermometer that can read refrigeration temperatures as well. ___________________________2026-10-07The IR thermometer was out of batteries (corrected at time of inspection: new batteries installed) and the staff were unable to locate a probe thermometer.ACTION REQUIRED: obtain a probe thermometer. Re-train staff on the purposes of the thermometers and limitations of the type of thermometers.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 2026-10-13Operator was able to provide proof of payment (screenshot of bank transfer) for the food handling permit - follow-up to be completed within 5 business days to ensure payment was applied in EPHIS system. ______________________2026-10-07Facility was operating without a valid food handling permit.ACTION REQUIRED: pay the food handling permit invoice within 72 hours of receiving it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2026-10-13Tape had been removed; however, window was still in disrepair. The frame to hold the window in place was lifting from the door.___________________2026-10-07The window on the swinging door between the back cooking area and the front service counter was broken - affixed in place with duct tape.ACTION REQUIRED: repair the indicated window - do not use tape to repair surfaces in a food establishment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A floor tile was broken by the floor drain in front of the dishwashing sinks (back food preparation area).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2026-10-13Dishwasher was still present and not functional.___________________2026-10-07The high-temperature under-counter mechanical dishwasher was in disrepair. Staff stated it is not used. & it did not appear to be in use. ACTION REQUIRED: repair or remove the mechanical dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2026-10-13**Deep clean of shelving and walls in the back food preparation area had not yet been completed. **Exhaust canopy not yet serviced.-Empty bottle bags had been removed. _____________________2026-10-07The commercial canopy was due for professional cleaning.Grease film observed on flat surfaces throughout the back food preparation area. Two bags of empty bottles were stored in the back food preperationg area.ACTION REQUIRED: schedule servicing of the ventilaton canopy. Conduct a deep clean of the back food preparation area. Remove any garbage or equipment that is no longer needed.
  2. Initial Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 4 dried, used cloths hanging on chemical storage next to dishwashing sink. Cleaning cloth/sani bucket by handwash sink in back kitchen tested at 0ppm quat. Remade at the time of inspection.ACTION REQUIRED: discard any heavily soiled/no longer cleanable cleaning cloths. Launder cloths regularly. When used cloths are not in use, store them in sanitizer.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A personal cell phone and ear buds were stored on food prep surface (stainless steel counter) next to the deep fryers.ACTION REQUIRED: keep personal items out of the food preparation area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The IR thermometer was out of batteries (corrected at time of inspection: new batteries installed) and the staff were unable to locate a probe thermometer.ACTION REQUIRED: obtain a probe thermometer. Re-train staff on the purposes of the thermometers and limitations of the type of thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The two-compartment sink was not equipped with drain plugs suggesting proper manual washing is not being followed.ACTION REQUIRED: obtain drain plugs for the two-compartment sink. Note, it is not acceptable to share drain plugs with a neighboring business. Review manual dishwashing procedures with all staff members.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink (BOH/food prep-dishwashing area) access was limited by a strainer of cooked chicken draining. Moved without instruction.ACTION REQUIRED: ensure all hand wash stations are always easily accessible.
    • 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?
      • 2026-10-07Mouse droppings observed on the right-hand side/behind the upright cooler in the back storage room. Staff did not have access to the pest control records.ACTION REQUIRED: clean under and around the above indicated cooler. Monitor the integrity of the wall and look for potential entry points for mice. Email the last three service reports upon receival of this report. _______________________2025-12-01Mice droppings were observed in the room with the coolers. Ensure droppings are cleaned, floor disinfected and pest control services are employed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was operating without a valid food handling permit.ACTION REQUIRED: pay the food handling permit invoice within 72 hours of receiving it.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were unable to produce proof of food safety certification.ACTION REQUIRED: ensure someone in care and control has completed recognized food safety training.RESOURCE: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The window on the swinging door between the back cooking area and the front service counter was broken - affixed in place with duct tape.ACTION REQUIRED: repair the indicated window - do not use tape to repair surfaces in a food establishment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The high-temperature under-counter mechanical dishwasher was in disrepair. Staff stated it is not used. & it did not appear to be in use. ACTION REQUIRED: repair or remove the mechanical dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The commercial canopy was due for professional cleaning.Grease film observed on flat surfaces throughout the back food preparation area. Two bags of empty bottles were stored in the back food preperationg area.ACTION REQUIRED: schedule servicing of the ventilaton canopy. Conduct a deep clean of the back food preparation area. Remove any garbage or equipment that is no longer needed.
  3. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 2025-02-25No bleach/chlorine test strips were observed. The operator indicated that they use bleach/chlorine sanitizer onsite. Please acquire bleach/chlorine test strips. 2025-01-23No bleach/chlorine or QUAT test strips were observed. Ensure that respective test strips are available for sanitizers used onsite.
    • 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?
      • Mice droppings were observed in the room with the coolers. Ensure droppings are cleaned, floor disinfected and pest control services are employed.
  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 2025-02-25No bleach/chlorine test strips were observed. The operator indicated that they use bleach/chlorine sanitizer onsite. Please acquire bleach/chlorine test strips. 2025-01-23No bleach/chlorine or QUAT test strips were observed. Ensure that respective test strips are available for sanitizers used onsite.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach/chlorine sanitizer is measured at 200ppm. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach/chlorine or QUAT test strips were observed. Ensure that respective test strips are available for sanitizers used onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2025-1-23 Not observed during inspection. 2023 -09-28 There are broken tiles on the floor in the back dry storage area. Repair.

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