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Malai Thai Cuisine

116 Parkhill Rd E, Peterborough ON K9H 1R1 · Food Safety

Official record from Peterborough →

Inspection summary

Malai Thai Cuisine has been inspected 6 times by Peterborough Public Health (now part of Lakelands Public Health) since March 11, 2025. The most recent inspection, on July 30, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 3 separate inspections, most recently on July 29, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.

  • 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 3 times across 3 separate inspections, most recently on July 29, 2026. For example: Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.

  • 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 across 2 separate inspections, most recently on July 29, 2026. For example: Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 17, 2026. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.

  • 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 4 times across 3 separate inspections, most recently on July 29, 2026. For example: Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise.

About this data

These results come from Peterborough Public Health (now part of Lakelands 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.

6 inspections

  1. Follow-up

    0 infractions

  2. Required

    10 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise.
      • Fail to collect and remove garbage and waste when necessary to maintain sanitary conditions
    • Cloths and towels maintained in clean, good repair and not used for other purposes.
      • Fail to maintain cloths and towels in good repair for cleaning food contact surfaces
      • Fail to use clean cloths and towels in good repair for cleaning food contact surfaces
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize multi-service articles after each use and as often as necessary
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4 degrees Celsius or lower
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
      • Fail to ensure food handler is clean and practice good personal hygiene
      • Fail to ensure food handler refrains from conduct causing contamination of food and food areas
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained to permit clean and sanitary walls
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
    • The food premise must be maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food.
      • Fail to maintain premise free from conditions that may, be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food
  3. Required

    2 infractions

    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.
      • Fail to keep toxic/poisonous substances in compartment away from food
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
  4. Required

    1 infraction

    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
  5. Required

    2 infractions

    • Cloths and towels maintained in clean, good repair and not used for other purposes.
      • Fail to maintain cloths and towels in good repair for cleaning food contact surfaces
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
  6. Required

    5 infractions

    • Cloths and towels maintained in clean, good repair and not used for other purposes.
      • Fail to maintain cloths and towels in good repair for cleaning, drying and polishing utensils
      • Fail to maintain cloths and towels in good repair for cleaning food contact surfaces
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provided clean wash water between 60 degrees Celsius and 71 degrees Celsius.
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize multi-service articles after each use and as often as necessary
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4 degrees Celsius or lower
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained to permit clean and sanitary walls
      • Food premise not maintained with food handling and storage room in sanitary condition and free from equipment and materials not regularly used
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms

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