White Elephant Thai Cuisine
216 - 175 Chestermere Station Way Chestermere AB T1X 0A4 · Food - General
Inspection summary
White Elephant Thai Cuisine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on December 10, 2025, recorded 3 infractions.
None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests 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 3 times across 2 separate inspections, most recently on November 19, 2025. 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 2 times across 2 separate inspections, most recently on December 10, 2025. 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 2 times on November 16, 2023. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on November 29, 2023. For example:
Are chemicals stored and handled in a safe manner?
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 10, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff personal items were stored on prep surface directly across from walk in cooler. These were moved during inspection. Ensure personal items are stored separately away from food and food preparation areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Chair was stored directly in front of hand sink in front prep area. This was moved during the inspection. Ensure hand sinks are not blocked and are easily accessible at all times.
- 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. Cockroaches in various life stages were found in sticky traps around grease trap. Operator called pest control contractor during inspection to schedule treatment. Contract pest control professional and follow all recommendations provided to ensure facility is free of pests. December 10, 2025 - Cockroaches in various life stages were found in sticky traps around grease trap. Facility has had 2 of 5 treatments completed by pest control company. Continue to follow all recommendations of pest control company to eliminate pests.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Scoops were stored directly in dry ingredient bins. Ensure scoops are stored so their handles do not contact bulk ingredients. This was corrected during the inspection.2. Personal items were stored in various places in kitchen including on food prep surface. Ensure personal items are stored away from food handling areas This was corrected during the inspection.3. A pot containing food was stored on wood board on top of garbage can. This was moved during inspection. Remove board, do not store food or utensils here.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Clean plates were stored on shelf in customer area where customers pass by to access washroom. Clean dishes must be stored in a manner that prevents contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bags of meat were thawing on a cart at room temperature. Meat was placed into cooler during inspection. Ensure thawing is done in cooler, under cold running water or as part of the cooking process.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers in refrigeration units were either missing or inaccurate. Ensure all fridges are equipped with working thermometers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in back area was initially turned off. The cold water was turned on during the inspection, but hot water was leaking and could not be turned back on. Repair hot water so that hand wash sink has hot and cold running water.*November 19, 2025 - Hot water was not working, tap was dripping. Repair.
- 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. Cockroaches in various life stages were found in sticky traps around grease trap. Operator called pest control contractor during inspection to schedule treatment. Contract pest control professional and follow all recommendations provided to ensure facility is free of pests. 2. No pest control records were available for review at time of inspection. Ensure pest control records are kept on-site for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Counter across from dishwasher has various types of adhesive film on it which is damaged in some areas. Remove adhesive film to ensure counter is smooth and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Handle of walk in cooler was broken making cooler difficult to open. Repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required under the dishwasher and around grease trap. Ensure this area is thoroughly cleaned to help eliminate pest issues.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food handlers were preparing chicken on plastic cart in back area close to mop sink. Re-organize counter space in back so that food handlers can use proper counter away from mop sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in back area was initially turned off. The cold water was turned on during the inspection, but hot water was leaking and could not be turned back on. Repair hot water so that hand wash sink has hot and cold running water.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- One bottle of sanitizer was not labelled. This was corrected during the inspection. Ensure sanitizer bottles are labelled so their contents are known.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops in bulk containers of rice, flour, etc were stored with their handles touching product or did not have handles. Ensure scoops are stored so the handle does not touch food product.
- 23. Is the facility maintained in a clean and sanitary condition?
- Toilet paper in customer washrooms was not in dispenser. Please ensure toilet paper is placed into dispenser.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Both chlorine sanitizer solutions measured 0ppm. Ensure chlorine sanitizer is 100ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen meat was left on counter awaiting pick up. Operator placed this into cooler during inspection. Ensure all high risk food is held under 4 degrees Celsius or above 60 degrees Celsius.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher dispensed 0ppm chlorine during inspection.Ensure to repair the dishwasher.The facility has a three-compartment sink.Ensure to use the three-compartment sink method to wash and sanitize the dishes.** The violation was still outstanding on November 16, 2023The staff was educated to prepare and test the sanitizing solution.
- 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. There was cardboard covering shelves in facility. Remove cardboard as it is absorbent and not easy to clean. 2. The surface of shelf at front with spices and timers was worn and no longer smooth and impervious to moisture. Repair or replace so that all surfaces are easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops in bulk containers of rice, flour, etc were stored with their handles touching product or did not have handles. Ensure scoops are stored so the handle does not touch food product.
- 23. Is the facility maintained in a clean and sanitary condition?
- Toilet paper in customer washrooms was not in dispenser. Please ensure toilet paper is placed into dispenser.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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