SALA THAI

2666 ALTA VISTA DR OTTAWA ON K1V 7T4 · Food Safety

9 inspections

1. Routine inspectionMay 3, 2026

   1 infraction

   • All food shall be protected from contamination and adulteration.
2. Routine inspectionJul 16, 2025

   1 infraction

   • All food shall be protected from contamination and adulteration.
3. Routine inspectionMar 14, 2025

   2 infractions

   • All food shall be protected from contamination and adulteration.
   • Every food premise shall be provided with employee hand washing stations.
4. Follow-up inspectionDec 6, 2024

   0 infractions

5. Routine inspectionNov 22, 2024

   3 infractions

   • Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable.
     • Provide racks, shelves or pallets that are designed to be readily cleanable.
   • Every food premise shall be provided with employee hand washing stations.
   • All food shall be protected from contamination and adulteration.
6. Routine inspectionJul 26, 2024

   2 infractions

   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
7. Follow-up inspectionApr 5, 2024

   0 infractions

8. Follow-up inspectionApr 2, 2024

   1 infraction

   • Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
     • Equip every sanitary facility with a constant supply of hot running water.
9. Routine inspectionMar 28, 2024

   5 infractions

   • Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
     • Equip every sanitary facility with a constant supply of hot running water.
   • Furniture, equipment and appliances in any room or place where food is prepared, handled, displayed, sold or offered for sale is constructed and arranged to permit thorough cleaning of the room and maintaining it in a clean and sanitary condition.
     • Construct and arrange the room in a manner to permit maintaining the room or place in a clean and sanitary condition.
   • The surfaces of equipment and facilities other than utensils that come in direct contact with food are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary condition.
   • All food shall be protected from contamination and adulteration.
     • Protect all food from contamination and adulteration.
   • All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
     • All the equipment, utensils and multi-service articles used in the food premise must be kept in good repair.