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Busaba Thai Creston

223 10th Ave N Creston BC V0B 1G4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Busaba Thai Creston has been inspected 4 times by Interior Health Authority since December 17, 2024. The most recent inspection, on June 3, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on June 3, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3, 2026. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 12, 2025. For example: 7 Are foods protected from contamination?

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.

4 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution recorded 0ppm chlorine during the inspection. The operator voluntarily prepared a new solution which recorded at 200ppm during the inspection.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): During the inspection, two bags of frozen shrimp and two bags of frozen chicken were observed thawing at room temperature. Thawing food in this manner can cause the outer portions of the products to reach the temperature danger zone (4°C–40°C) while the interior remains frozen, creating conditions that support rapid growth of harmful pathogens before the products are fully thawed. The operator voluntarily put the bags of chicken and shrimp into the cooler to continue to thaw. Corrected during the inspection (CDI).
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw meat products were observed on the top and middle shelves of the stand up cooler above various produce. Meat such as chicken or beef must be stored below produce and ready-to-eat foods to prevent possible cross-contamination.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. No chlorine bleach was detected in the spray bottles used to sanitize food contact surfaces. 2. Chemical dishwasher was not dispensing sanitizer during the cycle. EHO test strips recorded 0ppm of chlorine after three cycles.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.

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