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Thai Together

330 - 3830 Sherwood Drive Sherwood Park AB T8H 0Z9 · Food - General

Official record from Alberta →

Inspection summary

Thai Together has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 27, 2024. The most recent inspection, on December 30, 2025, recorded 8 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 December 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times on December 30, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 separate inspections, most recently on December 30, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on December 30, 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 27, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Cut raw chicken was being stored in an open container on the floor. Operator was asked to move chicken to a food surface and did so during inspection. 2. A box of raw chicken was being stored on the ground. Operator was asked to move chicken off the ground and did so during inspection.Please ensure food is stored off the ground in a way that prevents contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1 Bowls were being used as scoops and stored directly inside bulk food items. Use a scoop with a handle and store in a way that protects food from contamination.3. Uncovered foods had other containers of food stacked on top. Do not stack foods unless covered with a lid.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were being stored in room temperature water. Store utensils in water with a temperature less than 4 degrees Celsius or greater than 60 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Bean sprouts were being stored at room temperature and measured at a temperature of 8C. PHI directed operator to put bean sprouts in an ice bath. Ensure bean sprouts are kept in the fridge or in an ice bath so pathogens and toxins do not grow.2. A box of raw chicken was on the floor. Operator was asked to move chicken to the fridge and did so during inspection. Ensure all foods that are meant to be refrigerated are kept below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher did not have any sanitizer when first tested. PHI ran through the cycle several times and primed the dishwasher until chlorine was measured at 100 ppm. Test dishwasher every day before use to make sure dishes are being sanitized.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The dishwasher was not being tested to ensure proper levels of sanitizer.Test dishwasher every day to ensure proper levels of sanitizer are present. 2. Test strips were expired. Obtain new test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand sink near the rear staff door did not have hot water. Please ensure all sinks have potable hot and cold running water.2. The hand sink at the bar had no paper towel. Please ensure all hand sinks have a supply of paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filters above the stove had a build-up of grease and food debris, especially in the creases. 2. The tracks of the small sliding door fridge had an accumulation of food debris. 3. The ceiling tiles above the cooking area had an accumulation of dust.Please clean these areas.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were being stored in room temperature water. Store utensils in water with a temperature less than 4 degrees Celsius or greater than 60 degrees Celsius.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1 Bowls were being used as scoops and stored directly inside bulk food items. Use a scoop with a handle and store in a way that protects food from contamination.2. Boxes were being re-used to store processed food. Do not re-use boxes as they cannot be cleaned.3. Uncovered foods had other containers of food stacked on top. Do not stack foods unless covered with a lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A paper bag of bean sprouts was being stored at room temperature and were roughly 20 degrees Celsius. Operator discarded bean sprouts. Ensure that bean sprouts are kept refrigerated at all times.2. A small bowl of minced garlic was being stored at room temperature. Ensure that minced and peeled garlic are refrigerated at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on the handles of the prep cooler. Ensure daily cleaning and sanitizing is completed of high touch surfaces.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - note that all dry food storage scoops/utensils must be of a washable material such as stainless steel or food-grade plastic, with a handle (as there was a bowl being used for dry food storage, which is not acceptable due to the bowl being immersed in the dry food storage).Also, note there can be no food storage in a washroom facility, as there were about ten (10) boxed food products (cooking oil) stored in the staff washroom - and which are to be removed and stored elsewhere in the food premises.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - staff are to discontinue using cardboard liners and packaging material on shelves in the walk-in cooler, as such material is not smooth, washable, and non-absorbent (note: staff can use other liners made of a washable non-absorbent material, such as rubber, food-grade plastic, stainless steel trays, etc.).
  5. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - note that all dry food storage scoops/utensils must be of a washable material such as stainless steel or food-grade plastic, with a handle (as there was a bowl being used for dry food storage, which is not acceptable due to the bowl being immersed in the dry food storage).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - note that there can be no food storage whatsoever in a washroom facility, as there were boxed food products in the staff washroom (and which are to be removed and stored elsewhere).Also, staff are to discontinue using cardboard liners on shelves in the walk-in cooler, as cardboard is not a smooth, washable, and non-absorbent material (note: staff can use other liners made of a washable non-absorbent material, such as rubber, food-grade plastic, etc.).

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