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Bee Thai Cuisine

1 - 33261 1st Ave, Mission · Restaurant

Official record from Fraser Health →

Inspection summary

Bee Thai Cuisine has been inspected 24 times by Fraser Health Authority since October 16, 2018. The most recent inspection, on July 20, 2026, found no infractions.

12 of 24 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The last 4 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 6 separate inspections, most recently on February 11, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on April 25, 2022. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 11, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 20, 2023. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 3, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Fraser 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.

24 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer in final rinse (low temp chemical sanitizing dishwasher)
      • Corrective Action(s): Ensure you monitor the sanitizer concentration daily. Sanitizer line was primed at time of inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some mouse droppings in rear storage area.
      • Corrective Action(s): Obtain services of a professional pest control company by Feb 18 to ensure your premise is pest free. Take precautions when cleaning droppings. Wear mask (n95 if available), disposable gloves. Carefully sweep droppings, try not to create dust, dispose in sealed bag in garbage.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Parts for dishwasher on order - third compartment method in use in the meantime
      • Corrective Action(s): Continue to use third compartment method. Owner/operator advises repair to be complete early next week. If dishwasher not repaired by March 13, 2024, single use disposable utensils will be required.
      • Violation Score: 5
  9. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No chlorine residual in final rinse of dishwasher.
      • Corrective Action(s): Service call made at time of inspection. Discussed alternate methods for sanitizing dishware with owner/operator. Repair by Feb. 29, 24. Call for re-inspection (card provided).
      • Violation Score: 5
  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer in final rinse.
      • Corrective Action(s): Ensure sanitizer in final rinse - minimum 50ppm.
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishwasher - no chlorine detected in final rinse
      • Corrective Action(s): Adjust/repair dishwasher to ensure minimum 50ppm chlorine in final rinse.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tongs including handle laying in raw chicken in cooler insert.
      • Corrective Action(s): Ensure tong handles do not contact raw chicken.
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food spills, clutter observed in storage areas
      • Corrective Action(s): Please ensure all areas of premise cleaned regularly. Please clean stoage areas by Feb. 16.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Tap at hand sink still leaks and is turned off at valve
      • Corrective Action(s):
  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cooler in rear storage area 6c - adjust/monitor ensure 4c or less can be maintained (note) Daily cooler monitoring form provided)
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer at front sink. Ensure sanitizer spray bottle or bucket kept at all times for wiping down tables when customers leave. Note Quat sanitizer dispenser in rear storage area.
      • Corrective Action(s):
      • Violation Score:
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hot water at kitchen hand sink turned off. Note 2-compartment sink in kitchen equipped with soap/paper towel
      • Corrective Action(s):
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ensure all areas of premise cleaned regularly
      • Corrective Action(s):
      • Violation Score:
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Ensure at least 1 staff has foodsafe level 1
      • Corrective Action(s):
  18. Follow-Up Inspection

    0 infractions

  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: * Under counter cooler - food temperature ~11C. Use large glass door coller for potentially hazardous food items. You may use cold table inserts if supplemented by ice and product left over discarded after 2 hours
      • .* Cooler in back storage area ~15C (mostly used for veg) Use other cooler for potentiall hazardous items.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: * Dishwasher - lines for detergent/rinse aid/sanitizer not connected Use only single use, disposable plates, bowls, cutlery, cups for dine-in and take-out.
      • * No chlorine detected in sanitation bucket with wiping cloths..
      • Corrective Action(s):
      • Violation Score:
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ensure all areas of premist cleaned regularly (under/behind equipment etc)
      • Corrective Action(s):
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle not labelled.
      • Corrective Action(s):
  21. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food spills observed under counters, behind equipment
      • Corrective Action(s): Thorough cleaning required by March 2, 2020. Ensure all areas of premise cleaned including hard to reach areas and storage areas.
      • Violation Score: 3
  22. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some grease/food spill accumulation in kitchen area observed
      • Corrective Action(s): Thorough cleaning of kitchen area required by Oct 20, 2019. Ensure hard to reach areas - under/behind equipment are cleaned.
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Sanitizer required at dishwasher (minimum 50 ppm chlorine in final rinse)
      • Corrective Action(s):

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