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Little Thai Place

1839 Cook Street, Victoria, BC, V8T 3P5 · Food Premises

Official record from Island Health →

Inspection summary

Little Thai Place has been inspected once by Island Health (Vancouver Island Health Authority), on July 20, 2026. The most recent inspection, on July 20, 2026, recorded 8 infractions.

In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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 2 times on July 20, 2026. For example: Food Not Protected - General

  • 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 once on July 20, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 July 20, 2026. For example: Inadequate Insect / Rodent Control

  • 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 3 times on July 20, 2026. For example: Improper Construction / Maintenance of Establishment

  • 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 July 20, 2026. For example: Food Safety Plan/Sanitation Plan

About this data

These results come from Island Health (Vancouver Island 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.

1 inspection

  1. Routine

    8 infractions

    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Bucket of surface sanitizer measured
      • Mix new sanitizer to 200-400ppm. Corrected at time of inspection.
    • Food Not Protected - General
      • Bowls and round measured cups used as scoops for dry ingredients.
      • Use reusable, washable scoops with handles stored out of product to prevent contamination.
    • Food Not Protected - General
      • Food on floor in walk-in cooler and freezer.
      • Ensure to store food off the floor.
    • Inadequate Insect / Rodent Control
      • Rodent droppings observed on shelf near wok station.
      • Clean and sanitize and continue to monitor.
    • Improper Construction / Maintenance of Establishment
      • Dishwasher is leaking below the unit, catch basin is in use.
      • Repair unit to prevent leaks.
    • Improper Construction / Maintenance of Establishment
      • Grime and debris build-up observed on stove ventilation, under hot line and in walk-in cooler.
      • Ensure to clean and sanitize affected areas.
    • Improper Construction / Maintenance of Establishment
      • Uniforms for staff stored in the staff washroom.
      • Store uniforms in closed closets in designated space outside washroom. Future infractions may result in additional enforcement.
    • Food Safety Plan/Sanitation Plan
      • Dishwasher temperatures and sanitizer concentrations are not recorded.
      • Check and record dishwasher temperatures and sanitizer concentrations in addition to regular temperature monitoring. Replace current test strips, these are not the correct test strips. Comments Routine inspection conducted. Coolers 4°C or less, freezers -18°C or less and hot holding >60°C. Temperature logs are present and up-to-date. Hand sink is fully supplied. Dishwasher exceeds >72°C, measured at the plate level in sanitizing rinse. Surface sanitizer measured 200-400ppm Quats. FoodSafe level 1 certified staff present at time of inspection.

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