11A St. Anne Street
In Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 7, 2026
***Observed staff several times wiping gloves off when they were soiled. Discussed that when gloves were soiled they were to be changed and not wiped off., Good glove procedure starts with washing hands prior to putting the gloves on. Changing the gloves when soiled and not wiping them off. Glove resource will be provided with this report
***Observed staff washing her gloves at the hand sink after she removed the empty cream container. She then proceeded to food handling duties using the same gloves., Discussed proper glove use. Gloves are not to be washed but when they become soiled they are to be changed.
***Noted that there was garbage present in the hand sink (an empty container of cream). It was removed during the inspection.
***Staff showed the box indicating multi use gloves. This means that the gloves are suitable for multiple types of usage. They are still disposable gloves that are to be discarded when soiled and not washed or wiped off. Education provided.
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.
Songkran Thai Restaurant
This restaurant has been inspected 7 times since July 28, 2023, with 5 in compliance, 2 not in compliance, and 0 closures on record.
4 violations
***Observed staff several times wiping gloves off when they were soiled. Discussed that when gloves were soiled they were to be changed and not wiped off., Good glove procedure starts with washing hands prior to putting the gloves on. Changing the gloves when soiled and not wiping them off. Glove resource will be provided with this report
***Observed staff washing her gloves at the hand sink after she removed the empty cream container. She then proceeded to food handling duties using the same gloves., Discussed proper glove use. Gloves are not to be washed but when they become soiled they are to be changed.
***Noted that there was garbage present in the hand sink (an empty container of cream). It was removed during the inspection.
***Staff showed the box indicating multi use gloves. This means that the gloves are suitable for multiple types of usage. They are still disposable gloves that are to be discarded when soiled and not washed or wiped off. Education provided.
3 violations
***warm cheese (41C) and onions were on the counter tempering. Discussed that the onions were thinly spread out and would probably cool quickly but the cheese was thick and the inserts had been filled and this created a larger block of warmness. Staff set up an ice bath to help the product cool quickly. They were aware of when the items had been cooked and set up a timer to help ensure that they went into the cooler in a timely manner.
***There was some discoloutation of the testing strips which may not provide accurate readings. This shows that the test strips are not used regularly. Discussed with staff and explained that when testing strips were not used regularly there could be extended exposure to the air and this can cause discolouration. Even though there is a mechanical dilution station, the sanitizer solutions should be checked regularly.
No violations
2 violations
***There were expired test strips present. Discussed that they were discoloured and may not give accurate readings. Requested a picture of the new test strips.
***Pest control records were not up to date. Discussed that records were to be competed monthly. - Education provided.
3 violations
***The various flavourings were stored in open containers. Discussed and the lids were closed during the inspection.
***The perishable products (ie milk) were returned to the cooler during the inspection. , ***there was perishable dressing stored in the dry storage area. Discussed that they were to be checked and stored according to manufacturer's instructions. The "Keep Refrigerated" product was moved to the cooler right away.
***Reused utensils were being stored in standing water. Discussed options (clean each time, store in a sanitizer solution between uses, store in ice water (temperature controlled). They had the utensils stored in ice water before the end of the inspection.
No violations
3 violations
A sanitizer bottle labeled as QUAT was observed to contain bleach sanitizer. The operator was notified, and the bottle was emptied and refiled with QUAT solution.
Scoops were observed being stored in containers of flavoring powders. The operator was notified, and the scoops were removed. Ensure that dispensing scoops are stored in such a way that the portion of the scoop that contacts staff's hands does not contact the food.
QUAT test strips were not available on-site. The operator was notified and informed the inspectors that test strips would be delivered to the facility soon.
***Utensil storage was discussed, the handles were unavailable for the stored utensils forcing he staff to grab the business ends of the utensils. Staff put all (including the containers) in for washing and planned to use a see through container in the future so they could access the handles and see which tool they needed.