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Mai Thai Restaurant

1238 5th Avenue, Prince George, V2L 3L2 · Restaurant

Official record from Northern Health →

Inspection summary

Mai Thai Restaurant has been inspected 5 times by Northern Health Authority since August 10, 2022. The most recent inspection, on March 20, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 3 times across 2 separate inspections, most recently on November 21, 2024. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times on August 10, 2022. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 November 21, 2024. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

  • 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 November 21, 2024. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 December 7, 2023. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

About this data

These results come from Northern 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.

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    4 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: (CORRECTED DURING INSPECTION) Found opened chilly paste with soya in garlic in oil sitting at room temperature. This product require refrigeration after opening. As per operator this product was held at room temperature for approximately a week.
      • Corrective Action: Operator was asked to discard the quarter full opened chilli paste in front of the Environmental Health officer.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No chlorine (0ppm) sanitizer was detected in the dishwasher. This obeservation was confirmed using the our chlorine test strips and the operator chlorine test strips.
      • Corrective Action: i) Operator was told to use the manual dishwashing method using the 3 compartment sink (Wash, Rinse and Sanitize at 100 ppm of chlorine). ii) Operator was told to ensure to get a chlorine sanitizer for the dishwasher and ensure to check at all times.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A significant accumulation of food debris, grease, and dust was observed on the walls, ceilings, high-contact surfaces, and equipment, including the ventilation hood, paper towel dispenser, dishwasher, soap dispenser, fan, and hard-to-reach areas (such as underneath kitchen equipment).
      • Corrective Action: The operator must adhere to the approved cleaning and sanitation plan. This includes removing all food debris, grease, and dust accumulation, and thoroughly cleaning and sanitizing the specified areas (dishwasher, walk-in fridge, walk-in fridge fan, high-contact surfaces, ventilation hood, walls, and underneath kitchen equipment). A deep cleaning of the entire food premises is essential to prevent dust from contaminating food being prepared and to avoid pest infestation.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Multiple sanitary facilities (hand washing areas) did not have liquid soap or accessible paper towel. Inadequate facilities provided for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Operator is to ensure the hand wash stations are accessible at all times and used only as a hand wash stations whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  3. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door has a gap that can allow mice and pests to enter. Mice can fit through gaps as small as a pencil tip.
      • Corrective Action: Operator to install a weather strip to the bottom of the door to ensure there is no entry points. In the mean time the mesh door must be always kept closed as it has a better seal until the metal door is fixed.
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Two dozens of eggs were seen right next to the stove and their surface temperature is measured at 23°C. A 3 liters of opened coconut milk container was found lying on the stove with a spatula inside it. The surface temperature of the coconut milk is measured at 26°C.
      • Corrective Action: Operator was told to move eggs and coconut milk into walk-in cooler unit that maintains a temperature of 4°C or less. Operator must ensure that all potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous foods are displayed at above 4°C in a line cooler beside the food preparation table in the kitchen at 2:30 PM. There were potentially hazardous foods like raw chicken, diced vegetables, sauces inside the refrigerator. The environmental temperature inside of the refrigerator was measured at 18.2°C by placing a probe thermometer on the rack for 20 minutes. The internal temperature of the raw chicken pieces was measured at 14.3°C. The temperature on the extra thermometer in the refirgerator is showing 16°C.
      • Corrective Action: All potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public. Operator was told to discard the foods in line cooler and post a sign "Not in Use" until it is fixed.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) It was observed that defective mechanical diswasher unit is being used and it was run for 4 complete cycles and tested for sanitizer(chlorine) using test strips. There was no sanitizer being dispensed into the dishwasher.
      • Corrective Action: Operator was well aware that the diswasher is missing a crucial part which helps in dispensing sanitizer and placed an order to get it fixed. Operator was told to not to use the diswasher to sanitize dishes instead use three compartment sink. Proper diswashing technique was demonstrated and bleach solution was added in the sanitizing sink during the time of inspection. A follow up inspection will be conducted to see if proper dishwashing method is being followed with a two minute sanitizing step.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Food contact surfaces in the kitchen were not being sanitized and there was no sanitizer set up during the time of inspection.
      • Corrective Action: Unsanitary food contact surfaces with residues on them may contaminate the other foods being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized as often as necessary or at least for every 2 hours to reduce the risk of cross contamination. Operator was told to maintain appropriate sanitization bottles and buckets with cloths. The operator was educated on proper cleaning and sanitization procedures
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Several unlabelled spray bottels were found in kitchen and dishwashing area.
      • Corrective Action: Unlabelled spray bottles may lead to misuse of the chemical, cross contaminate and may lead to ineffective cleaning and sanitation of the food contact surfaces. Operator was told to label the spray bottles to easily identify the contents inside.

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