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Boa Thong Thai Food Restaurant

3210 30th Ave Vernon BC V1T 2C6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Boa Thong Thai Food Restaurant has been inspected 3 times by Interior Health Authority since December 5, 2023. The most recent inspection, on September 16, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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 September 16, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 September 16, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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: 6 Are the premises designed and equipped to ensure safe food handling?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 5, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 September 16, 2026. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior 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.

3 inspections

  1. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the prep table cooler was measured at 12°C. Holding time is 1 hour. Corrective Action: Transfer potentially hazardous food to an alternate cooler at 4°C or colder. Service or repair the prep table cooler so it maintains food at 4°C or colder. Replace the unit if necessary. In the meantime, only store shelf stable food in the cooler. Potentially hazardous food can be held at 4-60°C (e.g. room temperature) for a maximum of 2 total hours. Any food that remains after 2 total hours at 4-60°C is unsafe and must be discarded.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: There is no thermometer in the prep table cooler. Corrective Action: Provide an NSF-certified refrigerator thermometer for the unit.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Some cutting boards are in poor condition. Corrective Action: Discard the affected cutting boards. Store usable boards in a clean place. F2.5B(1): Inadequate sanitation in some areas: • Stacked crates in the kitchen • Interior wooden door/frame in the walk-in cooler • Prep table cooler (back ledge, door gaskets) • Ceiling light fixture above the line • Ice machine interior • Hard to reach spaces (dishwashing area, others) Corrective Action: Clean the areas identified. Sanitize food contact surfaces. Refinish or replace the walk-in cooler door and/or door frame if cleaning is ineffective. Empty ice from the machine, clean and sanitize interior surfaces. F2.5B(2): Multiple shelves are lined with unclean cardboard and newspaper. There is cardboard covering the floor near the deep fryer. Excess cardboard is a fire hazard, pest attractant, and obstructs proper cleaning. Corrective Action: Remove cardboard and newspaper. Clean and sanitize the surfaces underneath, refinish or replace if necessary. Clean areas as needed during operation. Limit the use of cloths and towels. Absorbent materials can collect and spread contaminants. Cloths for wiping surfaces must be immersed in sanitizer solution at 200 ppm chlorine residual. Dry cloths may be used if replaced once wet or visibly dirty and every 1-2 hours.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6G: The kitchen area is dimly lit. Corrective Action: Provide brighter lighting in the kitchen. Fixtures containing glass bulbs must have shatterproof exterior covers or the bulbs must be fitted with tube guard sleeves. Operator to reinstall the other baffle filter panel for the vent hood.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
  2. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3 Food sanitation plan was generic did not reflect actual practices Corrective Action: F3.3 Develop a clear and plan which highlights the specific food, critical points and corrective action.
  3. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Carboard used to line the shelving in the walk-in cooler. This material is not easily cleanable or sanitary. Corrective Action: Remove all cardboard from the shelves in the walk in cooler. Ensure surfaces where food is stored are smooth, non-absorbent, and easy to clean.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.

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