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The Thirtsy Rhino Bar & Grill

18 - 9104 179 Avenue NW Edmonton AB T5Z 2K7 · Food - General

Official record from Alberta →

Inspection summary

The Thirtsy Rhino Bar & Grill has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on April 10, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 5 times across 5 separate inspections, most recently on March 27, 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?

  • 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 3 times across 2 separate inspections, most recently on March 27, 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 November 5, 2024. 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 7 times across 5 separate inspections, most recently on March 27, 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?

  • 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 March 27, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed multiple, wet used cleaning cloths mounted on countertops. Corrected during inspection. Action required:Please store wet, used cleaning cloths in approved sanitizer solutions when not in use, to prevent cross contamination of food contact surfaces.Resource:AHS guidelines on using wiping cloths-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT, Iodine and Chlorine chemical test strips on site had expired. Action Required:Please have readily available on site applicable, chemical test strips that are not expired, water damaged and have color/concentration reference chart to ensure accurate verification of your approved sanitizers' concentration. Email PHI photo or video evidence of your valid QUAT, Iodine and Chlorine chemical test strips on site by April 1, 2026.
    • 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?
      • 1. Written pest control records not readily available on site at time of inspection. Action Required: You must hire and keep a licensed pest control company on an ongoing basis. Continuous service is needed to prevent conditions that can attract or shelter pests. Please ensure regular pest monitoring is in place and that you follow all recommendations from the licensed pest control provider. Pest control companies must also provide you with monthly service reports, at minimum. Email PHI up-to-date pest control reports by April 10, 2026. Resource:AHS Pest Control Checklist-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf2. No pest activity was observed at time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden storage shelving under the prep sink was breaking apart and the metal, chemical shelving storage was rusty.Action Required:Remove rust, repair or replace affected surfaces by April 27, 2026. Ensure all surfaces within the food establishment are maintained in good repair and made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front exterior surface of the walk-in freezer had rust.Action Required:Remove rust, repair or replace affected surfaces by April 27, 2026. Ensure all food equipment is maintained in good repair and is made of material that is smooth, durable, impervious and easily cleanable to facilitate effective cleaning and sanitizing procedures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The wall and ceiling surfaces by the kitchen ventilation canopy had accumulated oil, grease and dirt.Action Required:Thoroughly clean affected areas by April 10, 2026. Ensure all floor, wall and ceiling surfaces are maintained in good repair and in a clean and sanitary condition to ensure sanitary food handling and to prevent conditions that may promote harborage of pests.2. A written sanitation program was not in place. Please implement an effective written cleaning program to ensure sanitary food handling and email a copy of your program by April 10, 2026.Resource:AHS Cleaning Checklist-https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 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?
      • A gap is observed at the bottom of the receiving door. Ensure that the gap is sealed to help prevent pests from entering the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Several cracked and/or missing tiles are observed on the floor at the back dry storage area. 2. A hole in the wall is observed behind the grease trap. 1. Ensure that the indicated section of floor is repaired to be smooth and easy to clean.2. Ensure that the indicated hole is sealed to be smooth and easy to clean.
  5. Risk Management Inspection

    2 infractions

    • 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?
      • A gap is observed at the bottom of the receiving door. Ensure that the gap is sealed to help prevent pests from entering the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Several cracked and/or missing tiles are observed on the floor at the back dry storage area. 2. A hole in the wall is observed behind the grease trap. 1. Ensure that the indicated section of floor is repaired to be smooth and easy to clean.2. Ensure that the indicated hole is sealed to be smooth and easy to clean.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers are observed in the prep coolers in the main food prep area.Ensure that the indicated coolers are equipped with thermometers.
    • 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?
      • A gap is observed at the bottom of the receiving door. Ensure that the gap is sealed to help prevent pests from entering the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Several cracked and/or missing tiles are observed on the floor at the back dry storage area. 2. A hole in the wall is observed behind the grease trap. 1. Ensure that the indicated section of floor is repaired to be smooth and easy to clean.2. Ensure that the indicated hole is sealed to be smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grease and/or grime is observed on the floor behind the grease trap. 2. A buildup of grime is observed on the sink in the staff washroom.1-2. Ensure that the indicated areas are cleaned and sanitized.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit holding the Au Jus sauce was at 58C. Operator turned up temperature during inspection. Please use a thermometer to verify in the future. Hot holding must be at a minimum of 60C at all times.Other hot holding units were at greater than 60CCold holding units were at 4C or less
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Main mechanical dishwasher had detergent, rinse and chlorine however, there was 0ppm chlorine at the dish level. Chlorine test strips were available.Glasswasher was connected to detergent and iodine however, there was 0ppm iodine at the dish level. Please ensure iodine test strips are available for use by next inspection. Two compartment sink had detergent and bleach available.Ensure manual sanitizing is conducted using the 2 compartment sink. Repair or replace the two mechanical dishwashers. Going forward, please use the applicable test strips to verify if sanitizer is available at the dish level on a daily basis especially before opening.
    • 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?
      • Mouse droppings were found in the dry storage room and by the blue compressed gas cannisters. The droppings were blue. Please remove droppings and clean the affected areas. Ensure there is no open bait used in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walk in freezer floor had buildup of debris and cardboard scraps. Please clean floor.

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