Siam Thai Restaurant

512 Fort Street, Victoria, BC, V8W 1E6 · Food Premises

2 inspections

1. Suivi8 oct. 2026

   1 infraction

   • Mauvaise construction / entretien de l'établissement
     • Build up of grease observed near the stove.
     • Remove build up, and clean and sanitize the area. Comments Follow-up inspection was conducted. Refer to routine inspection dated October 7, 2026. Dishwasher sanitizing rinse measured at 100ppm chlorine using test strips on site. Please check and record concentration on a daily log. Bleach sanitizer in spray bottle measured at 100ppm chlorine. Please label the spray bottle as bleach sanitizer. Food containers in walk-in cooler were all stored off the floor. Please ensure food containers are covered to prevent contamination. Paper towel and dispenser were available at the front bar hand sink. Some mice droppings near cookline were cleaned up. Pest traps were in place. Please continue to clean and sanitize affected areas, and remove droppings or debris throughout the facility, especially under counter and in downstairs basement. Please ensure FOODSAFE certificate is renewed, and ensure at least one person on site has valid FOODSAFE Level 1 certification with a copy provided for review. Please start maintaining temperature log daily. The form is available on site. Please continue to ensure in-use rice scoop is stored in ice water (under 4°C); in hot water at or above 60°C; or, in a dry, clean container.
2. Routine7 oct. 2026

   10 infractions

   • Nettoyage insuffisant, assainissement des équipements et des ustensiles
     • No detectable sanitizer at dishwasher after sanitizing rinse. It was measured at 0ppm using test strips after priming sanitizer.
     • Service the dishwasher to ensure the sanitizer level measures between 50-100ppm chlorine during sanitizing rinse. Use the test strips on site to test concentration daily and record in log. Use the two-compartment sink for manual dishwasher (ex. wash, rinse, and sanitize) before the dishwasher is fixed.
   • Nettoyage insuffisant, assainissement des équipements et des ustensiles
     • No detectable sanitizer in spray bottles. Used chlorine, QUAT, and hydrogen peroxide test strips and all measured at 0ppm. No actual sanitizer container was found on site.
     • Please obtain bleach and prepare a chlorine solution that measures at 100ppm.
   • Aliments non protégés - Généralités
     • In-use rice scoop stored in still, room-temperature water. Repeat violation.
     • Store in-use utensils in ice water; in water at a temperature at or above 60°C; or, in a dry, clean container. Replace regularly. Corrected during inspection.
   • Aliments non protégés - Généralités
     • Observed a bag of raw meat was thawing in still, cold water in the preparation sink.
     • Thaw meat under cold, running water with continuous flow; in a cooler that measures at or below 4°C; or, in the microwave.
   • Aliments non protégés - Généralités
     • Some food containers in walk-in cooler are not covered. Some food in a box stored on the floor in walk-in cooler.
     • Ensure food is protected with cover during storage. Store food at least 15cm off the ground.
   • Mauvaises installations sanitaires
     • No paper towel at the bar hand sink.
     • Please ensure hand sinks are equipped with supplies (ex. liquid soap, paper towel, and hot and cold running water) at all times. Install a paper towel dispenser.
   • Mauvaise construction / entretien de l'établissement
     • Build up of grease underneath the grill, near the fryer, and on the venthood. Operator mentioned venthood cleaning service will be scheduled.
     • Remove build up. Clean and sanitize affected area routinely.
   • Mauvaise construction / entretien de l'établissement
     • Observed a hole on the wall near the kitchen door.
   • Mauvaise construction / entretien de l'établissement
     • Observed mice droppings under the sinks, near the wall at cookline, and at downstairs storage areas.
     • Remove the droppings, and clean and sanitize affected areas.
   • Opérations et entretien/autres
     • Temperature log not maintained. Last record was in May.
     • Check temperature of refrigeration and hot-holding units, and sanitizer level of dishwasher daily in a log. Comments Handwashing sink in kitchen was equipped with hot and cold running water, liquid soap, and paper towel. Cooler temperatures measured at or below 4°C. Freezer temperatures measured at or below -18°C. Hot-holder temperature measured at or above 60°C. Pest traps were in place.