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I Am Thai

33370 South Fraser Way, Abbotsford · Restaurant

Official record from Fraser Health →

Inspection summary

I Am Thai has been inspected 18 times by Fraser Health Authority since May 10, 2018. The most recent inspection, on August 31, 2026, found no infractions.

8 of 18 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 6 separate inspections, most recently on August 19, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 4 times across 4 separate inspections, most recently on April 25, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 4 times across 4 separate inspections, most recently on March 25, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on August 19, 2026. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 once on July 17, 2018. For example: 311 - Premises not maintained as per approved plans [s. 6(1)(b)]

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.

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Front handwashing station was obstructed by water jug stored inside the handsink.
      • 2. Back handwashing station missing paper towel
      • Corrective Action(s): Make sure all handwashing stations are supplied with hot/cold running water, single use paper towel and liquid soap at all times. Operator stocked paper towel at time of inspection and removed water jug to make handwashing station accessible.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food items left uncovered in walk-in cooler
      • 2. Uncovered food items container stored on flloor in walk-in cooler
      • Corrective Action(s): Make sure all food items are stored at least 15 cm/ 6 inches off floor and cover them to protect from any contamianiton. To be corrected by: Immediatley
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris build up around dishwashing area and dry storage area
      • Corrective Action(s): Make sure to clean and sanitize all surfaces and hard to reach areas to prevent any debris buildup, which can potentially attract pest. To be corrected by: 2 weeks
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small prep cooler ambient temperature went from 6C to 10C.
      • At the end of the inspection, restaurant was closed and prep cooler not in use.
      • Corrective Action(s): All food items moved to walk in cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. In use utensil kept at room temperature water.
      • 2. Dishwasher had excessive foam and unable to reach sanitizing temperatures, this may be due to the foam
      • Corrective Action(s): 1. Please ensure in use utensils are kept in ice water or in ice.
      • 2. Switch to all single use containers and utensils when serving customers. No reusable dishware.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two compartment sink just at the entrance of kitchen blocked off by food prep equipment and food.
      • Staff preparing food on a board on top of sink.
      • This is the only accessible sink in the whole kitchen, not counting the dish pit and front area.
      • Corrective Action(s): Instructed staff to move all equipment and food off the sink. This sink must remain clear and accessible for handwashing.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Uncovered food observed in walk in cooler
      • 2. Double stacking observed in prep coolers
      • 3. Ice machine observed to have some mold growth or staining.
      • Corrective Action(s): Please ensure all food is covered that aren't in active use or cooling.
      • Please do not double stack containers at the insert level. This may contaminate food underneath and hinder air flow and cooler will have a harder time maintaining 4C and below.
      • Please empty, deep clean, and sanitize ice machine.
      • Please correct immediately.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Excessive clutter and sanitation issue observed that may lead to a big problem if there is a pest infestation.
      • Unable to access storage room on whether it is free of pests due to clutter.
      • Corrective Action(s): Do not store items that is not buisness related on premise. You have a small space, do not store uneccessary items.
      • To be completed by: May 2, 2025
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Excessive grease and grime observed at the following:
      • - Underneath the cookline
      • - Underneath the dish pit
      • - On shelving and racks
      • - On large containers surfaces
      • - On equipment of the cooline (sides of friers, stove, etc)
      • - On general surfaces of walls/shelves
      • Debris observed at the following:
      • - On shelving where clean dishes are kept
      • - In the corener area where the rice cooker is next to
      • - Behind shelving/racks by the cookline.
      • Corrective Action(s): Please deep clean the kitchen. Routine cleaning needs to happen to ensure accumulation do not happen.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Dishwasher unable to reach sanitizing temperatures. Tested over 3 times, drained and refilled dishwasher and tested another 4 times. All readings indicate dishwasher temperature not higher than 68C.
      • 2. Mini prep cooler measure 6C then rise to 10C ambient temperature.
      • Corrective Action(s): Final rinse at plate level MUST reach 71C or higher. Please have dishwasher serviced.
      • All coolers must be able to maintain 4C and below. Please have techician service cooler.
      • To be corrected by: April 28, 2025
      • Violation Score: 15
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was not reaching a minimum of 71C at plate surface after multiple washings. Operator removed all dishware and high temperature dishwasher reached 73.3C at plate surface.
      • Corrective Action(s): Ensure to not overfill the dishwasher so that it can achieve 71C at plate surface.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food items were left unsecured on the ground after opening from original packaging.
      • 2) Food items were left uncovered on shelving
      • Corrective Action(s): 1) Ensure to have all food items off of the ground. After opening, ensure to store food in a food grade container
      • 2) Ensure all food items on shelving are covered with food grade material
      • To be corrected by: as soon as possible
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease and food debris throughout the facility.
      • Corrective Action(s): Ensure to thoroughly clean the facility to remove grease and food debris.
      • To be corrected by: 2 weeks
      • Violation Score: 9
  6. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk in cooler light did not provide adequate lighting for the entire walk in cooler
      • Corrective Action(s): Repair or replace light bulb in walk in cooler so that it provides adequate light throughout the walk in cooler
      • To be corrected by: 1 month.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Open tin cans of food observed in kitchen, such as pineapples, chilli sauce and condensed milk.
      • 2. Rice scoops were stored in stagnant warm water.
      • Corrective Action(s): 1. Move food items out of tin cans and into food grade containers. Tin cans will rust and is not safe.
      • 2. Rice scoops should be stored in ice to prevent bacteria growth. Change out scoop and water/ice often at least once every 2 hours.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning and sanitization required throughout facility. Old food debris and grease can be seen in areas such as walk in cooler, floors, under counters and grills. Some dishes in storage had dust and food debris on it.
      • Corrective Action(s): Clean, wash and sanitize these areas/items. Correction required in 1 week.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Garbage bags used to store some equipment and line cutting board surface.
      • Corrective Action(s): Do not use garbage bags for food processing, storage or lining. Only use garbage bags for garbage. Discard garbage bags. Wash and sanitize surfaces and equipment. Correction required today.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler ambient temperature at 14-15C. Operator moved potentially hazardous foods (rice, meats, eggs) to other working coolers prior to inspection.
      • Corrective Action(s): Repair the walk-in cooler so it is able to maintain ambient temperatures at 4C or less.
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): One hand washing station was obstructed by large containers and cutting boards.
      • Corrective Action(s): Remove containers and cutting boards from the hand washing station. Ensure hand washing stations are always accessible to allow for proper hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Rice scoops were stored in a container of water. Water temperature measured 17C.
      • 2. Several containers of food in the walk-in cooler were not covered.
      • Corrective Action(s): 1. Wash and sanitize the rice scoops. Ensure rice scoops are stored in ice water. Add more ice when old ice melts. Alternatively, wash and sanitize the rice scoops after each use.
      • 2. Cover all containers of food to avoid potential contamination.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Curry observed to be stored in the cooler and measured at 30 C. when asked, operator informed the curry was being cooled but was put in cooler after cooking almost immediately.
      • Corrective Action(s): Follow proper cooling procedures by constantly stirring and put in smaller containers. Food must be cooled from 60 C to 20 C with 2 hours and then 20 C to 4 C with 4 hours.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice spatulas and bowls observed to be stored in stagnant water. Water measured to be 23 C. No ice was inside.
      • Corrective Action(s): Spatulas and bowls must be stored in a dry and clean area or on ice. Ice must be replenished if melted.
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Areas in the kitchen require cleaning especially behind, between and underneath large equipment.
      • Corrective Action(s): Correct by 2018/12/04
  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Refer to Code #308
      • Walk-in cooler not able to maintain 4 C or lower; receipt of technician visit made and requires a part replacement.
      • Corrective Action(s): Until the repair, all perishable food items must not be stored in the walk-in cooler. Only whole fruits and vegetables allowed to be stored in the walk-in cooler. Operator transferred all meat, dairy, and cut up vegetables to a working cooler. Adequate cold storage available other than the walk-in cooler.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler is measured to be at 8-10 C. Old parts not able to keep the temperature down (4 C or less). Replacement part is ordered but will take some time.
      • Corrective Action(s): Required operator to use the cooler for whole fruits and vegetables only. Contact inspector immediately after repair is completed.
      • Date to be corrected by: August 7th 2018
      • Violation Score: 9
  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed two batches of tofu sitting at room temperature on top of insert cooler; internal temperature at 7-9 C when measured with probe thermometer
      • Corrective Action(s): Required operator to keep all cold potentially hazardous foods at 4 C or under. Operator put away the batches in prep cooler at the time of inspection
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed rice scoops and rice bowls (for shaping rice on dish) kept in stagnant water at room temperature.
      • Corrective Action(s): Required operator to clean and sanitize the utensils and have ice water to prevent bacterial growth. Ensure to have ice replaced when melted and have the utensils cleaned and sanitized every 4 hours at minimum.
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Appropriate seal is lacking inside of walk-in cooler to hold cold air inside.
      • Corrective Action(s): Required operator to have proper seal done to ensure that cold air stays inside and can drop temperature of the walk-in cooler quickly.
      • Date to be corrected by: July 23rd 2018.
      • Violation Score: 5
  18. Follow-Up Inspection

    0 infractions

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