7304 101 Avenue NW · TERRACE HEIGHTS
12 février 2026
ConformeYes (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.
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.
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.
Thien An Restaurant se trouve dans le quartier TERRACE HEIGHTS. TERRACE HEIGHTS, Edmonton compte 45 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 36 (80%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 18 décembre 2024, avec 3 conformes, 1 non conforme et 1 fermeture au dossier.
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.
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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
TERRACE HEIGHTS
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.
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).
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.
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.
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.
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.