Skip to content
Loading map…

Thirsty Camel

162 - 9080 - 25 Avenue SW Edmonton AB T6X 2H4 · Food - General

Official record from Alberta →

Inspection summary

Thirsty Camel has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 19, 2024. The most recent inspection, on April 22, 2026, found no infractions.

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

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.

  • 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 5 times across 3 separate inspections, most recently on April 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 August 19, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 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 4 times across 2 separate inspections, most recently on April 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on April 16, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were stored directly on the floor in the back of house hallway. All food items must be stored at least 6 inches above the floor on pallets, shelves, or racks to prevent potential contamination from moisture, pests, and dirt.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quats test strips available onsite expired in 2024. Please replace them with valid test strips to ensure accurate verification of surface sanitizer concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required for the following:Ceiling tiles in the main kitchenVentilation canopy (including filters and nozzles) to remove grease and dirt buildup
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration was below 200 ppm. Please ensure that sanitizer is in use and is 200 ppm. Please ensure Staff are testing sanitizer concentration daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • high dusting is required.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared upon arrival. Inspector demonstrated how to prepare and use sanitizer.Note: Peroxide cleaner used in front of house is labeled as needing a water rinse on food contact surfaces and to avoid contact with food. Use a no rinse sanitizer that can be verified. Test strips required.Soiled wiping cloths are being left on counters.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler who was handling raw beef did not wash hands before touching other food equipement or food. Food handlers did not wash hands after smoking.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • paper bags of sugar and flour are on the ground. Foods are not covered in coolers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deli table above 4 C.10-13C noted East cooler above 4C. 11C noted.Bar danby cooler 14 C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Reoccuring.The mechanical dishwasher at bar was not dispensing sanitizer at the time of the re-inspection. Please have the dishwasher repaired to ensure that it dispenses sanitizer at adequate concentrations at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • test strips are requirede.
    • 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?
      • Gaps were observed below the back exit door. Please install weatherstripping to prevent the entry of pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff onsite had food safety training.Knowledge of food safety was poor among staff.Additional training is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • hood fan requires servicing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of dust was observed on the ceiling tiles and vents of the kitchen. Please have these areas cleaned.

Nearby inspected facilities

Own this business? Add a badge to your website