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Mon Thong Thai Restaurant

148-1876 Cooper Rd Kelowna BC V1Y 9N6 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mon Thong Thai Restaurant has been inspected 10 times by Interior Health Authority since October 3, 2013. The most recent inspection, on August 26, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 August 26, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 4 separate inspections, most recently on October 24, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 separate inspections, most recently on June 20, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 separate inspections, most recently on June 27, 2024. For example: 1 Does the facility have proper monitoring supplies?

About this data

These results come from Interior 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.

10 inspections

  1. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Temperature in cooler, while reduced, does still not meet the requirements of the Food Premises Regulation. Observed at 10 degree Celsius during time of inspection. Food to be moved to working preparation cooler until a new cooler is purchased.
  2. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooler across from cookline is not functioning properly while having food stored in the inserts at 15 degrees Celsius. Operator is aware of the issue and will be replacing the cooling unit. In the mean time, staff has been using ice to maintain temperature but was informed this is a temporary measure and will need to store the food in the working cooler.
  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The walk in cooler door does not close properly. While the temperature is properly maintained, this will need to be fixed.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator needs working thermometers inside coolers to ensure that staff are able to monitor temperature Test strips are now available for low temp dishwasher
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator needs test strips on-site so that staff can test dishwasher throughout the day so that repeated issues do not occur
  6. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Frozen prawns were observed to be stored in the dish pit during time of inspection. Note that the dish pit is an area for dirty dishes and not a place for food that is meant to be prepared and served for the customers.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher was not providing sanitizer during time of inspection. This must be fixed immediately. Operator has acknowledged the issue. In addition, sanitizer spray bottle must be readily available for staff in the kitchen to clean and sanitize the food contact surfaces where food is being prepared.
  7. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): One prep table across from the main grill line was not working at the time of inspection; staff were using ice to keep foods cool. Some ingredients within this prep table were measured at 9deg.C. Eggs on the counter and other ingredients (small amount) stored in an ice bin on the counter were measured at temperatures ranging between 9-16 deg.C.
    • F2.1 Does the facility have proper monitoring supplies?
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): More cleaning is required underneath the main grill line (floor along the wall) and in the walk-in cooler (floor underneath the bottom shelving).
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Missing tiles in the dishwashing area and the worn cover over the grease interceptor (sewage smell noted over the interceptor cover) require repair/replacement. The floor in the walk-in cooler is no longer clean/cleanable and requires resurfacing.
  8. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The bottom of the prep cooler is 8 degrees Celsius and the top portion is 11 degrees Celsius The prep cooler does not have a thermometer Eggs are being left out at room temperature. Eggs were discarded in accordance with Section 12 of the Food Safety Act. Food being stored on ice is not 4 degrees Celsius or less
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Cans are being reused to store food There is a build up of food and debris in between, underneath and around the kitchen equipment
      • 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.6 - Single service utensils or containers must be used only once.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Raw chicken is being stored on the top part of the prep cooler amongst ready to eat foods
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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