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Thap-Ba Restaurant

C - 2067 50 Avenue Red Deer AB T4R 1Z4 · Food - General

Official record from Alberta →

Inspection summary

Thap-Ba Restaurant has been inspected 10 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on February 9, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 November 13, 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 once on September 15, 2025. 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 3, 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 8 times across 5 separate inspections, most recently on January 8, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 6 separate inspections, most recently on February 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen is cluttered with objects and items that are unrelated to food handling. Please ensure that unrelated items are removed from the kitchen to prevent clutter and to allow for efficient food handling and cleaning.**January 12 - Stainless steel table that is used to prepare salad rolls is starting to declutter. Owner is in the process of slowly decluttering.***February 9 - Shelf above and below stainless steel table has objects that are not relevant to food handling, including personal items and hardware tools.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floor below the serving window has been thoroughly cleaned.2. Kitchen is cluttered with objects and items that are unrelated to food handling. Please ensure that unrelated items are removed from the kitchen to prevent clutter and to allow for efficient food handling and cleaning.**January 12 - Stainless steel table that is used to prepare salad rolls is starting to declutter. Owner is in the process of slowly decluttering.
  3. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were observed not practicing proper gloving techniques. Please ensure that gloves are appropriately used and that hand washing is done before donning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fried onions were being stored inappropriately in a cardboard box lined with newspaper. Please ensure that all food items are stored in food-grade containers and covered with appropriately sized lids to protect the food from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen rag was observed to be old and worn down.Please discard and ensure that kitchen tools are maintained in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Area below the takeout window is noted to be dirty with grease and food debris.Please ensure that corners and hard to reach areas are regularly cleaned to prevent accumulation of dirt and filth.2. Kitchen is cluttered with objects and items that are unrelated to food handling. Please ensure that unrelated items are removed from the kitchen to prevent clutter and to allow for efficient food handling and cleaning.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food is being prepared near the ground floor and near unsanitary areas of the kitchen.Please ensure that all food preparation is being done on food grade countertops above and away from the floor.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw food items in the cooler were uncovered and not protected from contamination.2. Raw frozen meats in sealed packaging were stored on the floor.Please ensure that food items are note stored on the floor and are adequately protected from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen brisket was found to be at room temperature for over two hours. Please ensure that raw frozen meat is thawed properly and safely in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of grease and food debris was noted underneath the deep fryer and burner. Please ensure that corners and hard to reach areas of the kitchen are routinely deep cleaned to ensure that unsanitary conditions are not formed.*Observed again on October 9, 2025. Deadline for completion has been extended.**November 13, floor is slowing being cleaned and buildup is less than before.
  6. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Lettuce was being prepared near the ground and next to the mop basin. Please ensure that food handling is done in a safe and sanitary manner that does not contaminate or adulterate food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen knife was dislodged from the handle and was not smooth or easy to clean. The knife was tied to the handle using a wire.Scissors had broken handles and were repaired with duct tape.Chef's press had a wooden handle that was held with duct tape.Please ensure that all utensils and equipment are maintained in good condition, smooth, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of grease and food debris was noted underneath the deep fryer and burner. Please ensure that corners and hard to reach areas of the kitchen are routinely deep cleaned to ensure that unsanitary conditions are not formed.*Observed again on October 9, 2025. Deadline for completion has been extended.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution was found to be too strong, at around 1000 ppm. Solution was diluted and a pipette was given to the operators to allow for better control over creating a chlorine solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • High risk food products, like raw chicken and ready to eat vegetables were observed in the cooler uncovered. Please ensure that food items are protected during storage at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of grease and food debris was noted underneath the deep fryer and burner. Please ensure that corners and hard to reach areas of the kitchen are routinely deep cleaned to ensure that unsanitary conditions are not formed.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several high risk food product containers in the cooler were not covered during storage. Informed operator. Please ensure all high risk food products are properly covered and protected from contamination during storage.
  10. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several high risk food product containers in the cooler were not covered during storage. Informed operator. Please ensure all high risk food products are properly covered and protected from contamination during storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap container was empty when washing hands. Informed operator who refilled container. Please ensure all handsinks have soap available for use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cooking utensils and equipment were observed in the handsink when washing hands. Informed operator to ensure handsink is kept accessible and available for only handwashing procedures.
    • 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?
      • No pest control records were available for review. Please ensure the most recent pest control record is completed.

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