Skip to content
Loading map…

Seng's Authentic Thai Cuisine

99 Manitoba street, Bracebridge ON P1L 2B3 · Restaurant

Official record from Simcoe-Muskoka →

Inspection summary

Seng's Authentic Thai Cuisine has been inspected 12 times by Simcoe Muskoka District Health Unit since March 27, 2025. The most recent inspection, on July 22, 2026, found no infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 10 times across 7 separate inspections, most recently on July 20, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 10, 2025. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.

  • 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 once on April 23, 2025. For example: Single service containers and articles kept free from contamination.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 27, 2025. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • 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 11 times across 9 separate inspections, most recently on December 23, 2025. For example: Food premises shall be equipped and maintained as prescribed in the regulation.

About this data

These results come from Simcoe Muskoka District Health Unit, 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.

12 inspections

  1. Follow-up

    0 infractions

  2. Routine

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24° Celsius for at least 45 seconds
  3. Routine

    1 infraction

    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24° Celsius for at least 45 seconds
  4. Follow-up

    2 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide hot and cold running water under pressure
    • Food handler completed food handler training.
      • Fail to ensure presence of food handler or supervisor during all hours of operation
  5. Follow-up

    3 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to provide hot and cold running water under pressure
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Improper thawing
    • Food handler completed food handler training.
      • Fail to ensure presence of food handler or supervisor during all hours of operation
  6. Routine

    5 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to maintain handwashing stations with adequate supplies
      • Fail to provide hot and cold running water under pressure
      • Handwashing station used other than for handwashing of employees
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24° Celsius for at least 45 seconds
    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation.
      • Fail to keep toxic/poisonous substances in container bearing identifying labels
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Improper thawing
    • Food handler completed food handler training.
      • Fail to ensure presence of food handler or supervisor during all hours of operation
  7. Follow-up

    1 infraction

    • Food premises shall be equipped and maintained as prescribed in the regulation.
  8. Follow-up

    3 infractions

    • Single service containers and articles kept free from contamination.
      • Fail to maintain single service containers and articles free from contamination
    • Food premises shall be equipped and maintained as prescribed in the regulation.
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
  9. Follow-up

    3 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Handwashing stations not conveniently accessible by food handlers
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
  10. Follow-up

    3 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Handwashing stations not conveniently accessible by food handlers
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
  11. Follow-up

    3 infractions

    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Handwashing stations not conveniently accessible by food handlers
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to protect food from contamination and/or adulteration
  12. Routine

    8 infractions

    • Floors, walls and ceilings are clean and in good repair
      • Food premises not maintained with clean walls and/or in good repair
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Fail to maintain handwashing stations with adequate supplies
      • Fail to provide hot and cold running water under pressure
      • Handwashing station used other than for handwashing of employees
      • Handwashing stations not conveniently accessible by food handlers
    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles of sound and tight construction
    • General Housekeeping Satisfactory
      • Fail to provide adequate lighting for food preparation and cleaning
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to retain pest control records for one year
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
    • Operator practiced safe food handling to ensure food is safe to eat.
      • Fail to cover food
      • Fail to protect food from contamination and/or adulteration
      • Improper thawing

Nearby inspected facilities

Own this business? Add a badge to your website