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Baan Thai Restaurant

777 Royal Oak Drive, 400, Victoria, BC, V8X 4V1 · Food Premises

Official record from Island Health →

Inspection summary

Baan Thai Restaurant has been inspected once by Island Health (Vancouver Island Health Authority), on June 16, 2026. The most recent inspection, on June 16, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 16, 2026. For example: Critical Food Not Protected From Contamination - Micro

  • 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 June 16, 2026. For example: Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 16, 2026. For example: Improper Sanitary Facilities

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

    3 infractions

    • Critical Food Not Protected From Contamination - Micro
      • Raw vegetables were stored next to and under raw proteins.
      • The raw vegetables were relocated at the time of the inspection.
    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • The coconut milk was measured with an internal temperature of 53 degrees Celsius in the hot holding unit. The lid was slightly open.
      • This violation was corrected on site. The lid was closed. The coconut milk was measured at 61 degrees Celsius.
    • Improper Sanitary Facilities
      • The hand sink was covered. The preparation sink, which is alternatively used for hand washing, was in use to prepare raw chicken.
      • Ensure that one of the sinks is designated for hand washing at all times. There is to be no food preparation at both locations at the same time. At the time of the inspection, the hand sink was cleared and was accessible for hand washing. Comments The hand sinks are supplied with hot and cold water, soap, and paper towel. The coolers are at 4 degrees Celsius or lower. The freezers are at -18 degrees Celsius or lower. The hot holding units (except for the one for coconut milk) are at 60 degrees Celsius or higher. The high temperature dishwasher is at 71 degrees Celsius and above at plate level. Quats surface sanitizers are at 200 ppm or higher. There are no signs of pests at the time of the inspection.

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