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Thai Mekong Restaurant

506A St. Albert Trail St. Albert AB T8N 5Z1 · Food - General

Official record from Alberta →

Inspection summary

Thai Mekong Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on September 11, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 September 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 9, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 January 19, 2024. 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 January 19, 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 7 times across 4 separate inspections, most recently on September 11, 2025. 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.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were being stored on the floor in the back hallway. Ensure all items are stored a minimum of 6 inches off the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hood ventilation unit is past due for service since July 2025.
  2. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A large raw piece of pork (appeared to be tenderloin), a container of raw cut beef, and a container of raw cut chicken were all destroyed at the request of the PHI, due to having internal temperatures of 8.7C, 12.2C and 11.9C, respectively, for an unknown extended period of time.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were being stored on the floor in the back hallway. Ensure all items are stored a minimum of 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable high-risk items such as raw meat, cooked meat, dairy items, prepared noodles and cut vegetables were being stored in a standing cooler unit with an internal temperature of 10C. A section of ice was surrounding the air vent. Meat was disposed of. Some meat items were still defrosting and thus were at satisfactory temperatures, these were moved to a front display case capable of achieving 4C. All other perishable items were moved onto ice and a service call was put in for the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink did not have paper towel or soap stocked at time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hood ventilation unit is past due for service since July 2025.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standing cooler had an internal temperature of 10C and could not be made cooler by adjusting the dial. Do not use for perishable items until it is capable of maintaining 4C or colder at all times.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were being stored surrounding the hand wash station and/or directly under the paper towels. These items were moved to prevent possible contamination and must be stored elsewhere. A splash guard may alternatively be installed.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility had only lemon-scented bleach available onsite. Bleach for food-contact surfaces must be plain, unscented.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were being stored too close to the designated hand washing sink, and could easily be contaminated. All were moved at the request of the PHI.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many items are being stored directly on the floor, and must be moved to allow for proper cleaning and pest monitoring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables and garnishes were being stored at room temperature at approximately 11:00 am. Operator stated she leaves them out until following the lunch rush, then puts them into the fridge. Items were moved into the fridge, and operator was instructed that these must kept on iced or refrigerated at all times, or they must be disposed of once 2 hours at room temperature has passed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink behind the bar was not stocked with paper towel and soap.
    • 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 out of date since November. Must be completed monthly.
    • 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 hood vent's maintenace sticker is past due since December 2023.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unused pots and pans were being stored in such a way that they had accumulated grease and debris. If they are in regular use they must be stored in a sanitary fashion. If they are not being used they should be removed from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall facility is cluttered and unorganized. Operator was told to remove all items from one area at a time, deep clean, and then put only items required for operations back.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces throughout the facility, including walls, floors and ceilings, as well as shelving areas, are dirty and require deep cleaning. Items must be removed to ensure proper cleaning. Time has been allotted to allow for a "zoned" approach.

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