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Baan Thai Wok and Bar

1117 Blanshard Street, Victoria, BC, V8W 2H7 · Food Premises

Official record from Island Health →

Inspection summary

Baan Thai Wok and Bar has been inspected 2 times by Island Health (Vancouver Island Health Authority) since May 22, 2026. The most recent inspection, on September 16, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 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 22, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage 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 2 times across 2 separate inspections, most recently on September 16, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 May 22, 2026. For example: Operations and Maintenance/Other

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.

2 inspections

  1. Follow-Up

    1 infraction

    • Improper Construction / Maintenance of Establishment
      • Observed grease and debris under the fryer and cookline. Observed mice droppings under the counter near rice cooker and back of line refrigerator.
      • Please conduct deep cleaning to remove to debris/droppings identified. Clean and sanitize affected and hard-to-reach areas routinely. Complete in one week. Please continue to work/follow-up with pest control company for adequate pest control measures. Increase frequency of cleaning if necessary. Comments Follow-up inspection was conducted due to complaint. Debris and mice droppings identified from last inspection on May 22, 2026, was cleaned up on May 25, 2026.
  2. Routine

    3 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Observed a few cartons of eggs and bean sprouts left on counter at room temperature for lunch preparation. Operator was directed to put them back into the refrigerator on site.
      • Corrected during inspection. Please ensure all cold-holding potentially hazardous food items are stored at or below 4°C
    • Improper Construction / Maintenance of Establishment
      • Observed mice droppings near rice and sugar containers, and near the bottom of line refrigerator. Food debris observed under the stove and refrigerator.
      • Remove the droppings, food debris, and grease/dirt at identified areas. Clean and sanitize the areas regularly.
    • Operations and Maintenance/Other
      • QUATS sanitizer at the red sanitizing bucket measured at 100 ppm.
      • Corrected during inspection. Please ensure QUATS concentration is at 200 ppm, verifying with test strips. Comments Handwashing sinks were supplied 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. Surface sanitizer in spray bottle measured at 200 ppm. Pest traps were in place. Pest control service was provided monthly. Dishwasher sanitizing rinse measured at 74°C on plate surface. Hot-holding unit temperature measured at or above 60°C.

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