Baan Wasana Thai Restaurant

2143 W 41st Ave, Vancouver BC V6M 1Z6 · Food Service Establishment 1

17 inspections

1. RoutineJul 7, 2026

   0 infractions

2. RoutineOct 29, 2024

   0 infractions

3. RoutineMay 7, 2024

   2 infractions

   • Food is handled in a sanitary manner and is not subject to contamination.
     • Food is not protected from contamination during transportation, display, storage or preparation.
   • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
     • Hand washing stations are not properly supplied and maintained.
4. RoutineOct 3, 2023

   2 infractions

   • Food is handled in a sanitary manner and is not subject to contamination.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
5. Routine Follow-upFeb 23, 2023

   1 infraction

   • The premises is free of pests.
6. RoutineFeb 7, 2023

   4 infractions

   • Food is handled in a sanitary manner and is not subject to contamination.
   • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
   • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
     • Sanitizer levels are not being monitored and recorded.
   • The premises is free of pests.
     • Premises has signs of rodent activity.
7. Routine Follow-upSep 15, 2022

   0 infractions

8. RoutineSep 8, 2022

   4 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
   • Food is handled in a sanitary manner and is not subject to contamination.
   • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
   • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
9. Routine Follow-upMar 30, 2022

   0 infractions

10. RoutineMar 23, 2022

    2 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
11. Routine Follow-upMar 10, 2021

    0 infractions

12. RequestMar 10, 2021

    11 infractions

    • COVID-19 Safety Plan developed and in use
    • COVID-19 Safety Plan contains the maximum number of patron count
    • Maximum number of patrons that can be accommodated on the premises has been determined
    • Maximum number of patrons allows for 2m separation between patrons of different parties at all times
    • Maximum of 6 patrons per table
    • Licensed premises only provide liquor service between 9am and 10pm
    • Patrons in licensed premises are assigned to a table and shown their seats by a staff member
    • Patrons remain seated while at a licensed establishment, except to use the washroom or leave (Exception: licensed premises with manufacturing license)
    • Where partitions are in use, they are positioned such that droplet transmission is blocked
    • Physical devices or markers are used to assist patrons in maintaining physical distance
    • Reservation contact information is kept for 30 days: First name, last name, and phone number or email of at least one member of every party
13. RoutineMar 9, 2021

    1 infraction

    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
14. Routine Follow-upNov 15, 2016

    0 infractions

15. Routine Follow-upNov 9, 2016

    3 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • There is inadequate lighting and/or ventilation on the premises.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
    • The premises is free of pests.
16. RoutineOct 18, 2016

    6 infractions

    • Operation of premises is in accordance with approved floor plans and specifications.
      • There is inadequate lighting and/or ventilation on the premises.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
    • The premises is free of pests.
      • Premises has signs of a rodent infestation.
17. RoutineApr 27, 2016

    5 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
    • The premises is free of pests.