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Baan Thai Restaurant

2000 Cadboro Bay Road, 104, Victoria, BC, V8R 5G5 · Food Premises

Official record from Island Health →

Inspection summary

Baan Thai Restaurant has been inspected once by Island Health (Vancouver Island Health Authority), on May 13, 2026. The most recent inspection, on May 13, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on May 13, 2026. For example: Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on May 13, 2026. For example: Improper Construction / Maintenance of Establishment

About this data

These results come from Island Health (Vancouver Island Health Authority), 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.

1 inspection

  1. Routine

    2 infractions

    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Improper hot-holding observed. Peanut sauce 24°C, soup 42°C.
      • Ensure all hot held food items are first re-heated on stove top to 72°C prior to placing in hot holding unit. Maintain temperature at =60°C. This is a repeat violation.
    • Improper Construction / Maintenance of Establishment
      • Build-up of dust and debris noted on ceiling above dishwashing area and ceiling tiles near back door.
      • Clean affected areas to prevent further build-up and contamination of foods and clean dishes. Comments Routine inspection conducted today. Hand washing stations equipped with hot / cold water, soap and paper towel. All cold holding equipment meets health temperature requirement. Temperatures monitored and recorded. Logs available. High temperature mechanical dishwasher measures sanitizing temperature of 71°C at plate level. Surface sanitizer measured at 200 ppm quats. Test strips available. Ice machine is sanitary. Scoop is separated. All foods in storage observed to be covered and protected from contamination. No pest activity observed. Screen door present at the back door.

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