My Thai Palace Thai Restaurant

236 Main St W North Bay ON P1B 2T7 · Restaurant

13 inspections

1. Re-inspectionJun 12, 2026

   3 infractions

   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
   • Adequate protection against the entrance of insects, vermin, and rodents
     • * Fail to ensure storage areas are clean and organized to facilitate monitoring of pest control
     • Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
     • Operator to ensure food premise shall be protected against the entry of pest
   • General housekeeping is satisfactory
     • * Fail to remove all materials not associated with the daily operation of the food premise
     • * Fail to arrange furniture, equipment and appliances as to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition
     • Operator to remove all materials not associated with the daily operation of food premise
     • Operator to ensure the furniture, equipment and appliances are arranged to permit thorough cleaning and the maintaining of the room or place in a clean and sanitary condition
2. Compliance (Required)Jun 11, 2026

   8 infractions

   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
   • The premises is maintained free from every SERIOUS condition that may be a health hazard, adversely affecting the sanitary operation of the premises or adversely affecting the wholesomeness of the food
     • Fail to operate and maintain premise free from every condition that may be a health hazard
     • Observed severe unsanitary conditions within the premise
     • Operator to operate and maintain premise free from every condition that may be a health hazard
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • * Fail to provide mechanical dishwasher in good repair
     • * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
     • Hot water sanitizer must be at 82°C or greater for at least 10 seconds
     • Operator to ensure mechanical dishwasher is maintained in good repair
   • Adequate protection against the entrance of insects, vermin, and rodents
     • * Fail to ensure storage areas are clean and organized to facilitate monitoring of pest control
     • * Fail to prevent the entrance of insect / rodent / pest
     • Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
     • Operator to ensure food premise shall be protected against the entry of pest
   • Food protected from potential contamination and/or adulteration
     • * Fail to protect food from contamination and/or adulteration
     • * Observed potentially hazardous food not covered to prevent contamination / adulteration
     • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
     • Operator to ensure all foods are covered in storage
   • Walls clean and in good repair
     • * Fail to ensure walls of food premise kept clean and in good repair
     • Operator to ensure walls of food premise are maintained in a sanitary condition and in good repair
   • Floors clean and in good repair
     • * Fail to ensure floor of food-handling room kept clean and in good repair
     • * Fail to maintain floors free from clutter to permit adequate cleaning
     • Operator to ensure floors are kept clean and in good repair
     • Operator to ensure floors are maintained from clutter to permit adequate cleaning
   • General housekeeping is satisfactory
     • * Fail to remove all materials not associated with the daily operation of the food premise
     • Operator to remove all materials not associated with the daily operation of food premise
3. Re-inspectionJan 7, 2026

   0 infractions

4. Compliance (Required)Jan 6, 2026

   3 infractions

   • Manual dishwashing: Wash, rinse, sanitize technique
     • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
     • Chlorine sanitizer concentration must be at least 100 parts per million and not lower than 24°C for at least 45 seconds
   • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
     • * Fail to wash, rinse and sanitize equipment / utensils after each use or as often as necessary
     • Operator to ensure all food contact surfaces are properly cleaned & sanitized
   • Food protected from potential contamination and/or adulteration
     • * Observed potentially hazardous food not covered to prevent contamination / adulteration
     • * Observed raw foods stored above cooked / ready-to-eat foods
     • Operator to ensure cooked and ready-to-eat foods are separated and above raw foods when handled or stored
     • Operator to ensure all foods are covered in storage
5. Compliance (Required)Oct 22, 2025

   0 infractions

6. Re-inspectionSep 2, 2025

   0 infractions

7. Compliance (Required)Jul 25, 2025

   3 infractions

   • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
     • * Fail to equip facility with a method of hand drying that uses single-service towels or a hot air dryer
     • Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces are of sound and tight construction
     • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
   • Food protected from potential contamination and/or adulteration
     • * Fail to protect food from contamination and/or adulteration
     • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
     • Operator to ensure all foods are covered in storage
8. Re-inspectionJan 31, 2025

   0 infractions

9. Compliance (Required)Jan 7, 2025

   4 infractions

   • Proper storage of single-service containers/articles (utensils)
     • * Fail to store single-service containers and article (utensils) in a manner preventing contamination
     • Operator to ensure single-service containers/articles are protected and stored in a manner to prevent contamination
   • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
     • * Fail to maintain all equipment/non-food contact surfaces as readily cleanable and non-absorbent
     • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
     • * Fail to ensure filters in the ventilation system are maintained in a clean and sanitary manner
     • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
     • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
   • Adequate protection against the entrance of insects, vermin, and rodents
     • * Fail to maintain premise free from every condition that may adversely affect the sanitary operation of the premise
     • * Evidence of pests observed
     • Operator to ensure storage areas are maintained clean and organized to facilitate the monitoring of pest control
     • Provide proof of contract with licensed pest control operator to control and remove insect/pest infestation
   • Food protected from potential contamination and/or adulteration
     • * Observed potentially hazardous food not covered to prevent contamination / adulteration
     • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
     • Operator to ensure all foods are covered in storage
     • Operator to ensure all foods are stored off the floor
10. Compliance (Required)Nov 7, 2024

    2 infractions

    • Food protected from potential contamination and/or adulteration
      • * Observed raw foods stored above cooked / ready-to-eat foods
      • Operator to ensure all food is properly stored, displayed, transported and served to prevent contamination
    • Manual dishwashing: Wash, rinse, sanitize technique
      • * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million and not lower than 24°C for at least 45 seconds
11. Compliance (Required)Aug 7, 2024

    0 infractions

12. Compliance (Required)Jul 26, 2024

    4 infractions

    • Floors clean and in good repair
      • * Fail to ensure floor of dishwashing area kept clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • Operator to ensure floors are kept clean and in good repair
      • Operator to ensure floors are maintained from clutter to permit adequate cleaning
    • Potentially hazardous food is held at 4°C (40°F) or lower
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to provide test reagent strips for approved sanitizer
      • Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
      • Operator to provide an appropriate test reagent to verify the concentration of the sanitizer
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to provide easily readable thermometer
      • * Fail to provide thermometer in temperature controlled room / equipment used to store potentially hazardous foods
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods
13. Compliance (Required)Mar 14, 2024

    1 infraction

    • Food protected from potential contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
      • Operator to ensure all foods are covered in storage