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Thien An Restaurant

7304 101 Avenue NW Edmonton AB T6A 0J2 · Food - General

Official record from Alberta →

Inspection summary

Thien An Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 18, 2024. The most recent inspection, on February 12, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests.

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 once on December 18, 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 4 times across 3 separate inspections, most recently on February 12, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 February 12, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on February 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 18, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - the hot water valve for the main kitchen hand-wash sink (near the dishwashing area) was switched 'off' and not operational. The staff and operator are to ensure all hot and cold water taps are functional at all sinks. This was corrected at time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - in the main kitchen near the large rice cooking machine, the rice scoop and associated utensils were being stored inside a plastic insert of stagnant water at room temperature. Note that scoops used for food products must be kept stored in an insert with ice-water or hot water, to ensure no growth of bacteria from food residue on the scoop or utensil while in use and then kept stored until used again. Alternatively, the staff can wash and rinse the scoop or utensil after each use and store in an empty container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Yes (corrected during inspection) - the carpet runner used in the dishwashing area was worn, dirty, and non-absorbent. The operator is to replace this type of carpet runner material and use only commercial rubber style mats that are washable, non-absorbent and durable.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Yes (corrected during inspection) - there were dry food products being stored directly on the floor in the dry food storage area. Staff are to ensure all food products delivered to the restaurant are stored at least 15cm (six inches) off the floor at all times, and placed onto racks, shelves, or pallets (with proper organization of all stored items and foods). This was corrected at time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - the two main kitchen hand-wash sinks were not all accessible/operational (with one set of valves switched off), and without available supplies of liquid soap and paper towels. This was corrected at time of inspection (and staff advised to ensure all hand-wash sinks are operational/accessible with available supplies at all times).
  3. Monitoring 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?
      • Yes (corrected during inspection) - staff were not consistently recording the daily food safety temperatures by use of a checklist/logs, with copies kept on-site available for review, for a period of at least 90 days. The required procedure was discussed with the operator and a copy of the 'AHS daily food safety checklist' was provided to the operator via email for review and use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Yes (corrected during inspection) - there were some food products stored directly on the ground/floor, most notably an open bag of onions at the rear exit doorway area. Note that all food products and foodstuffs must be stored at least six inches (15cm) of the ground, and onto racks, shelves, or pallets.
    • 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?
      • Yes (corrected during inspection) - copy of the AHS monthly pest control checklist provided for staff use, and to be completed in full each month, with copies kept on-site for a period of one year.

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