149 - 4211 106 Street NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Thai Valley Grill is in the RIDEAU PARK neighbourhood. RIDEAU PARK, Edmonton has 28 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 16, 2026, there are 26 (93%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Magical Minds Daycare and OSC - Kitchen
RIDEAU PARK
This restaurant has been inspected 6 times since June 13, 2024, with 3 in compliance, 3 not in compliance, and 0 closures on record.
No violations
7 violations
A spray bottle in the two-compartment sink was not labelled to indicate contents. , , ACTION REQUIRED: ensure all chemical bottles are labelled to indicate contents.
A package of crab meat was thawing at room temperature in the handwashing sink. , , ACTION REQUIRED: discontinue thawing high-risk foods at room temperature; facility does not have a prep sink so thawing must occur in the cooler. Do not use the hand sink for food preparation/thawing.
The mechanical dishwasher tested at 0ppm chlorine., , ACTION REQUIRED: service the mechanical dishwasher - ensure the rinse cycle is reaching 100ppm chlorine. Manually dispense sanitizer/bleach into the machine until repaired. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-dishwashing-requirements.pdf
1. A bowl of tomatoes, a bag of rice, and five pails of prepared sauce (cooling) were stored directly on the floor., 2. Ground pork, chicken, and beef (raw) were stored next to prepared foods in the cooler., 3. A container was used as a scoop in the bulk rice product and left in the bulk product when not in use., , ACTION REQUIRED: , 1. Store all foods off the floor., 2. Store raw meats on the lowest shelves and away from prepared foods in the coolers., 3. Discontinue using containers as scoops. Do not store scoops in the bulk supply when not in use.
1. Facility had iodine test strips but uses bleach/chlorine as a sanitizer. , 2. One drain plug observed for the two-compartment sink; the second drain plug was not observed., , ACTION REQUIRED: , 1. Obtain chlorine test strips., 2. Relocate the second drain plug.
Pest control is self-monitored. Records were not being maintained. Facility did have sticky traps set under equipment., , ACTION REQUIRED: ensure traps are monitored at least monthly and keep records of pest monitoring efforts (see resource below). Alternatively, hire contractor to provide pest control services. , , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
Facility was cluttered with supplies, boxes, and stock leading to food items being stored on the floor and difficulty locating required equipment. , , ACTION REQUIRED: conduct a deep clean/organization of the facility. Remove/discard any equipment and/or stock that is no longer required.
No violations
3 violations
Chlorine concentration was at least 1000ppm. For food contact surfaces the concentration must be at 100ppm. Corrected during the inspection.
Eggs were stored on the floor and at room temperature. Eggs need to be stored at 8C or less and off of the floor. Corrected during the inspection.
Pest control records were not available during the inspection., , Please forward copy of your last report/record.
No violations
5 violations
- The raw vegetables such as potatoes were being stored along with the chemicals., -Over-stacking of food was observed inside the preparation cooler (one food item was in direct contact with another item)., , Action required/taken:, -Please store the vegetables in the different section, away from the chemicals to avoid risk of chemical contamination of food., - Staff member removed the food items from the overfilled containers to the cooler present below the preparation area and also put the lids on the containers inside the preparation cooler to avoid cross contamination.
-Improper thawing of the meat was observed., -Improper cooling of the cooked food was observed., -Cooked rice was observed at room temperature, measured at 28C. Rice was discarded since the staff was not sure about the time period since the rice was at room temperature., , Action taken:, -Education was provided to the staff regarding proper thawing and cooling procedures.,
-There were some raw frozen meats and an empty container observed in the handwashing sink at the time of inspection., , Action taken:, - Staff was instructed to remove the meat and the container from the sink., -Education was provided that the handwashing sink must be accessible at all the times.
-Pest control records were not maintained., , Action required:, -Conduct the pest control monitoring and keep the records. Send us the picture of recent pest record via email.
- The ice machine had a scum buildup., , Action required:, Clean the indicated area.