EAT BKK THAI KITCHEN

Inspection summary

EAT BKK THAI KITCHEN has been inspected 7 times by Toronto Public Health since November 24, 2023. The most recent inspection, on April 20, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

• 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 April 24, 2024. For example: Separate and convenient hand washing sink(s)

• 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 April 24, 2024. For example: Accurate indicating and easily readable thermometers

• 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 7 times across 2 separate inspections, most recently on April 15, 2025. For example: Proper maintenance / washing of rooms (including washrooms)

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded once on April 20, 2026. For example: MAINTENANCE / SANITATION OF NON-FOOD CONTACT SURFACES / EQUIPMENT

• 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 3 times across 2 separate inspections, most recently on November 4, 2025. For example: Properly equipped / maintained mechanical washer for

About this data

These results come from Toronto Public Health, 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.

• View the official Toronto Public Health disclosure site
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• How to read an inspection report