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Satang Thai Cuisine

215-1970 Kane Rd Kelowna BC V1V 3C4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Satang Thai Cuisine has been inspected 8 times by Interior Health Authority since August 13, 2013. The most recent inspection, on July 28, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 separate inspections, most recently on February 4, 2025. For example: 7 Are foods protected from contamination?

  • 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 5 times across 4 separate inspections, most recently on February 4, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 4 times across 4 separate inspections, most recently on February 4, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on February 27, 2019. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 4 times across 3 separate inspections, most recently on February 27, 2019. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Please ensure that tofu (regardless of whether it is fried/cooked/raw) is not left out for storage at room temperature and instead, stored/maintained under refrigeration until required for use.
    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, raw chicken was observed in too close proximity to ready to eat (RTE) food inside the prep table refrigerator and during preparation/handling in the back two compartment sink (ie. during thawing of raw chicken). Please ensure that raw animal proteins are stored below and adequately separated from RTE foods during storage and that raw animal proteins are prepared at time separate from the handling/preparation of RTE food. Please also discontinue the practice of stacking food containers directly on top of raw animal proteins because these containers will inevitably end up being placed on counter tops. Please also ensure that hands are washed and rubber gloves changed after handling raw chicken and other raw animal proteins.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please re-start daily temperature monitoring records for refrigeration/freezer units. Please provide test strips for verifying the correct concentration of quaternary ammonia based sanitizer solutions.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Observed an incorrect chemical (ie. kitchen cleaner) within the kitchen spray bottle labelled as "sanitizer. Please ensure that kitchen staff are re-trained in dispensing and testing of food contact surface sanitizer solutions. Please ensure that clean cutting boards are not stored in the back janitors sink and instead, stored in a sanitary manner that prevents contamination.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed tofu, sprouts and eggs left out at room temperature for an extended period. Some of these PHF ingredients were measured at temperatures as high as 22deg.C (ie. eggs). Please ensure that PHF ingredients (including tofu, sprouts & eggs) are maintained under refrigeration until required for use.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw animal proteins stored in the upper insert section of the left side prep table refrigeration unit and above/in close proximity to ready to eat food/ingredients at the time of inspection. Observed a plastic bag of raw pork thawing in the same sink of water as a container of cooling sauce. Please ensure that sauces are not cooled in the same sink as thawing of raw animal proteins (ie. raw pork) to prevent possible cross contamination. Sauces cooled using an ice water bath method should only be conducted within a pre-cleaning sanitary sink.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please provide test strips for verifying the concentration of quaternary ammonia hard surface sanitizer solutions. Please restart temperature monitoring records for refrigeration equipment.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Kitchen sanitizer bottle was found with no measurable sanitizer at the time of inspection. Please ensure that properly labelled "no rinse required" sanitizer solutions are pre-mixed and available at all times during operation.
  4. Monitoring

    8 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Access to the main kitchen hand washing sink was blocked at the time of inspection (stool, bucket and garbage were being stored in front of the hand sink). Staff hand washing was not observed at the time of inspection and the proper use of gloves was not observed.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed food storage on the floor under the dishwashing area (ie. canned food). Observed open cans of food being stored in refrigerators; staff are not transferring canned food into food storage containers once opened.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperatures were not being recorded on temperature monitoring records. Test strips were not available/not in use for verifying sanitizer concentrations.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Staff were not informed on the use of different chemicals in spray bottles and unsure which bottle contained sanitizer for use on food contact surfaces, etc. The janitors sink and pre-mix chemical dispensing unit in the corner of the kitchen was cluttered and not being used.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Kitchen storage areas are cluttered and impacting safe food storage, preparation and general sanitation.
    • F2.7 Are there handwashing stations available and properly supplied?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  5. Monitoring

    6 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): A container of curry sauce was cooling at room temperature with internal temperature of 23°C. Operator stated that the cooling procedure started about 1.5 hours ago. Container was transferred back to the cooler at time of inspection.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1.) A box of raw chicken was being thawed at room temperature. Surface temperature of the food was about 2C. Noted item was transferred back to the cooler at time of inspection. 2.) The small preparation cooler was found to be operating at 13C at time of inspection. Operator stated that it was operating at <4C 2 hours prior. 3.) The lid of the sandwich cooler was open at time of inspection. The top portion of the noted cooler was found to be at 10°C during rush hour as a result of constant usage.
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Observed improper hand washing procedures from food handler in between handling of raw food and ready-to-eat food.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1.) Accumulation of food debris and grease was found on the under-counter shelves around the kitchen area. 2.) Diluted bleach solution concentration was found to be at 0ppm. Operator stated that it was prepared several days ago.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1.) Vegetables were being stored beside and under raw eggs and raw chicken in the walk-in cooler. 2.) Beverage jars and other food-related items were found being stored under the front hand washing sink. Operator transferred the noted items to a different location at time of inspection.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan has not been developed.
  6. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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