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Pad Thai Restaurant

102 - 12540 Harris Rd, Pitt Meadows · Restaurant

Official record from Fraser Health →

Inspection summary

Pad Thai Restaurant has been inspected 19 times by Fraser Health Authority since August 15, 2017. The most recent inspection, on August 6, 2026, recorded 1 infraction.

5 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 6 times across 6 separate inspections, most recently on August 19, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 11, 2019. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 across 2 separate inspections, most recently on August 19, 2025. For example: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]

  • 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 4 separate inspections, most recently on August 6, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • 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 August 15, 2017. For example: 212 - Operator has not provided acceptable written food handling procedures [s. 23]

About this data

These results come from Fraser 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.

19 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Dust buildup was observed in the following areas:
      • - Under the 2-compartment sink
      • - on the ceiling tiles by the cook line.
      • 2) Dishwasher exterior had liner on it and was in unsanitary condition with grime buildup on it.
      • 3) Cobweb was obsered in the wall corner by the dishwasher.
      • Corrective Action(s): Operator to thoroughly clean the above mentioned areas. Operator to remove the liner from the dishwasher and maitain it in sanitary condition.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1) Storage shelf besid the rice cooker station has wood shelving which is exposed and is in unsanitary condiition.
      • 2) The shelf beside the above mentioned one has unsanitary carboard used to line to shelf and the shelf underneath the cardboard is unsanitary.
      • Corrective Action(s): - Operator to either paint the wood so it is not exposed and is easily cleanable or use another material for shelving that is durable, smooth and easily cleanable.
      • - Operator to discard the cardboard and clean the storage shelf.
      • Date to be corrected by: As soon as possible.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Leftover rice being reheated in the microwave before hot holding. Probed around 50C.
      • Corrective Action(s): Staff was instructed to reheat leftover rice in the microwave again - probed at 90C. Foods must be reheated to 74C or higher to prevent pathogen growth.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Container of minced garlic at room temperature probed at 13C. Staff reported it was taken out 2 hours ago (before opening).
      • Corrective Action(s): Staff discarded minced garlic. Store minced garlic in the cooler at 4C until it is ready for use during operations. Minced garlic is a high risk food that can allow for pathogen growth when stored above 4C - take out a small portion to use up within 2 hours during meal rush.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris noted on dishware in storage.
      • Corrective Action(s): Staff placed dishware in dishpit to be re-washed and sanitized.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Orange scented disinfectant was used for front of house.
      • Corrective Action(s): Do not use scented chemicals for food contact surfaces. New bleach solution bottle was prepared - measured at 200ppm.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (1) Foods stored directly on the floor (eg. box of rice sticks, canned foods, etc.)
      • (2) Foods (raw meats, vegetables) not covered in cold storage.
      • Corrective Action(s): (1) Store foods 6 inches (15cm) off the floor to prevent contamination.
      • (2) Cover foods that are not being actively used for the meal rush.
      • Correct by: Today
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Shrimp noted to be thawing at room temperature. Shrimp was still frozen.
      • Corrective Action(s): Staff moved shrimp to cooler to thaw. Do not thaw at room temperature - thaw in the cooler or under cold running water.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease buildup noted on top and bottom panels of ventilation hood.
      • Corrective Action(s): Clean and sanitize area to prevent grease from dripping into the food.
      • Correct by: Today
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food kept directly on floor level
      • 2) Raw eggs kept on middle shelf above RTE food items
      • Corrective Action(s): 1) Do not keep food directly on floor level
      • 2) Place Raw protein food (Raw meat, Raw fish, Raw eggs, etc) on the bottom rack
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease observed on vents
      • Corrective Action(s): Ensure to clean and sanitize vents
      • Date To Be Corrected: Jan 25th
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease and food debris on floors, especially behind the cooking line area, on the sides of the deep fryer and under/behind the upright coolers and freezers. Also observed dust build-up on wall and ceiling around the mechanical ventilation.
      • Corrective Action(s): Do a deep clean of premise removing all old grease, dirt and debris build up.
      • Due: February 28, 2024
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • Found container of mushrooms in water, and buckets of dry noodles soaking in water on the drainboard beside dirty dishes. The containers of food could become contaminated by dirty dishes or food falling into the soaking noodles.
      • Corrective Action(s):
      • Immediately move the containers of food to a "clean" area and cover the containers with lids to prevent anything from falling into them. During the inspection, the owner relocated the containers away from any "dirty" processes and placed covers on them.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Minimal accumulation of food, grease, and dust found on ceiling tiles; upper walls/surfaces in the kitchen; on the floor under equipment (coolers, freezers, cook stations); and on glass doors of coolers and freezers. This will attract pests.
      • Corrective Action(s):
      • Wash and scrub these areas with hot water and soap to remove the food, grease, and dust. Increase the frequency these areas are done to prevent accumulation. Ensure staff use a flashlight and kneel to look under equipment to see the food and grease. Move equipment that have wheels, to make it easier to clean under the equipment.
      • **Correction date: Aug. 7/23**
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • Found aluminum foil and cardboard lining/covering shelves and surfaces. These materials had accumulated food and grease on them, and were worn away. The food and grease will attract pests, and some of the worn materials could fall into food.
      • Corrective Action(s):
      • Aluminum foil and cardboard MUST be thrown away at the end of each night, and the surface washed. New material must be placed on the surfaces in the morning. If you do not wish to replace these materials every day, then do not use them.
      • **Correction date: Today**
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up observed on left corner of the ventilation hood.
      • Corrective Action(s): Clean and sanitize the ventilation hood.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease build up observed on left corner of the ventilation hood and in the back corners of sheveling racks to the left of the kitchen entrace.
      • Corrective Action(s): Clean and sanitize the above mentioned areas. Ensure premise is maintained in a sanitary manner.
      • Date To Be Corrected: Immediately
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): Single use mango Ice cream containers being reused to store food items in the kitchen cooler. Operator removed all the food from the single use containers to a clean reusable container. THIS IS A REPEAT INFRACTION
      • Corrective Action(s):
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator was unable to provide FoodSafe Level 1 certification.
      • Corrective Action(s): Register and enroll in FoodSafe level 1 program and acquire the FoodSafe level 1 certificate
      • Date To Be Corrected: Immediately
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Noone on site with a current FoodSafe certification. All Foodsafe certificates issued before July 29, 2013 expired on July 29, 2018.
      • Corrective Action(s): At least one person on site must have FoodSafe certification during operation. Retake FoodSafe course to update certification. Due: April 30, 2020
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler was 16 C, after being on for a couple of hours, not being used at time of inspection.
      • Corrective Action(s): Cooler must be able to maintain 4 C or less at all times, have unit repaired or replaced. Continue to keep food in the other coolers until repaired. Place only minimal amount into the top portion during busy periods and discard after 2 hours.
      • CORRECT: today
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. Found knives and slicers to be stored in containers full of food debris.
      • 2. Found multiple plastic containers heavily covered in grease and grim build up on them
      • Corrective Action(s): 1. Must ensure food contact surfaces and equipment are stored in a clean and sanitary manner. Wash containers used for utensils and food on a regular basis.
      • 2. All food containers need to be washed and sanitized between uses. Before putting new food into a container ensure to wash and sanitize it to remove all of the previous grease and grim built up on it.
      • CORRECT: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Found boxes and cans of food sitting directly on the floor.
      • 2. Found noodles soaking in water on the dirty side of the dishwashing area.
      • 3. Found opened dry goods (i.e. floor, etc) to be left open, not properly sealed.
      • Corrective Action(s): 1. Must keep all food and food equipment 6" or 15 cm off of the floor to protect against contamination and to assist in cleaning.
      • 2. Must soak noodles in cooler away from dirty dishes.
      • 3. Must properly seal opened packages to prevent contamination and the entrance of pests.
      • CORRECT: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found heavy build up of grease and food debris on the surfaces of cooler door, dishwasher, on the floor under and behind ALL equipment, especially behind the cooking equipment and the ventilation hood.
      • Corrective Action(s): A deep thorough cleaning is required throughout the premises, especially in hard to reach areas such as under, behind and between equipment and as well as the ventilation hood.
      • CORRECT: June 10, 2019
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler was 9 C on the bottom and 6 degrees on top, food was 5 to 7C during lunch rush.
      • Corrective Action(s): Ensure the cooler is able to maintain 4 C or colder at all times. Do not keep potentially hazardous foods in the cooler for more than 2 hours until it has been repaired. Temperature control adjusted during inspection.
      • CORRECT: today
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: - Found multiple containers being reused for foods after the original product has been used (i.e. mango ice cream used for other products).
      • Corrective Action(s): - Use only food grade reusable containers to store food, do not reuse containers from commercially bought food products (i.e. ice creams, yogurt, margarine, etc). Reusing containers that are not meant to be washed and sanitized can lead to contamination of food by chemicals leaching or transferring allergens to the food (i.e. milk proteins to vegetables)
      • - work to replace containers meant for single to reusable once
      • CORRECT: 1 month
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Found a staff member in the kitchen handling food and equipment with hair down not tied up.
      • Corrective Action(s): Remind all staff of proper personal hygiene when working in the kitchen where food is being prepared for public consumption. Hair is to be tied back, or restrained to prevent from contaminating the food.
      • CORRECT: Today
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Light bulbs in fume hood are not working. Light bulbs should be on to provide adequate lighting for cooking and cleaning purposes. [Date to be corrected by: January 11, 2019]
      • Corrective Action(s): Replace the light bulbs in the fume hood.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found coconut milk and other food items being stored in opened cans
      • Corrective Action(s): If the entire can is not used when it is opened, place left overs in reusable containers. Do not leave in the can as metals may leach into the food.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found ventilation hood to have grease build up and some food debris in coolers
      • Corrective Action(s): Have ventilation hood and inside coolers thoroughly cleaned.
      • CORRECT: 1 week
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat observed stored on shelves with or above vegetables, some that are ready to eat.
      • Corrective Action(s): Move all raw meat to an area that is separate/below all other foods and maintain this at all times.
      • Violation Score: 9
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The upright cooler closest to the cookline measured between 9-12C at the time of inspection.
      • Corrective Action(s): All potentially hazardous foods were discarded. Have this cooler repaired. Do not use this unit to store potentially hazardous foods until it is able to achieve and maintain 4C. Send bill of repair to your area inspector.
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No temperature logs were available for review.
      • Corrective Action(s): Ensure that temperature logs are being recorded at least twice a day and are available for review.
      • Violation Score: 3

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