Siam Thai Restaurant
512 Fort Street, Victoria, BC, V8W 1E6 · Food Premises
Inspection summary
Siam Thai Restaurant has been inspected 2 times by Island Health (Vancouver Island Health Authority) since October 7, 2026. The most recent inspection, on October 8, 2026, recorded 1 infraction.
None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.
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 3 times on October 7, 2026. For example:
Food Not Protected - General
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 2 times on October 7, 2026. For example:
Critical Improper Cleaning, Sanitizing of Equipment and Utensils
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 2 separate inspections, most recently on October 8, 2026. For example:
Improper Construction / Maintenance of Establishment
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded 2 times on October 7, 2026. For example:
Improper Sanitary Facilities
About this data
These results come from Island Health (Vancouver Island 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.
2 inspections
- Follow-Up
1 infraction
- Improper Construction / Maintenance of Establishment
- Build up of grease observed near the stove.
- Remove build up, and clean and sanitize the area. Comments Follow-up inspection was conducted. Refer to routine inspection dated October 7, 2026. Dishwasher sanitizing rinse measured at 100ppm chlorine using test strips on site. Please check and record concentration on a daily log. Bleach sanitizer in spray bottle measured at 100ppm chlorine. Please label the spray bottle as bleach sanitizer. Food containers in walk-in cooler were all stored off the floor. Please ensure food containers are covered to prevent contamination. Paper towel and dispenser were available at the front bar hand sink. Some mice droppings near cookline were cleaned up. Pest traps were in place. Please continue to clean and sanitize affected areas, and remove droppings or debris throughout the facility, especially under counter and in downstairs basement. Please ensure FOODSAFE certificate is renewed, and ensure at least one person on site has valid FOODSAFE Level 1 certification with a copy provided for review. Please start maintaining temperature log daily. The form is available on site. Please continue to ensure in-use rice scoop is stored in ice water (under 4°C); in hot water at or above 60°C; or, in a dry, clean container.
- Improper Construction / Maintenance of Establishment
- Routine
10 infractions
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
- No detectable sanitizer at dishwasher after sanitizing rinse. It was measured at 0ppm using test strips after priming sanitizer.
- Service the dishwasher to ensure the sanitizer level measures between 50-100ppm chlorine during sanitizing rinse. Use the test strips on site to test concentration daily and record in log. Use the two-compartment sink for manual dishwasher (ex. wash, rinse, and sanitize) before the dishwasher is fixed.
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
- No detectable sanitizer in spray bottles. Used chlorine, QUAT, and hydrogen peroxide test strips and all measured at 0ppm. No actual sanitizer container was found on site.
- Please obtain bleach and prepare a chlorine solution that measures at 100ppm.
- Food Not Protected - General
- In-use rice scoop stored in still, room-temperature water. Repeat violation.
- Store in-use utensils in ice water; in water at a temperature at or above 60°C; or, in a dry, clean container. Replace regularly. Corrected during inspection.
- Food Not Protected - General
- Observed a bag of raw meat was thawing in still, cold water in the preparation sink.
- Thaw meat under cold, running water with continuous flow; in a cooler that measures at or below 4°C; or, in the microwave.
- Food Not Protected - General
- Some food containers in walk-in cooler are not covered. Some food in a box stored on the floor in walk-in cooler.
- Ensure food is protected with cover during storage. Store food at least 15cm off the ground.
- Improper Sanitary Facilities
- No paper towel at the bar hand sink.
- Please ensure hand sinks are equipped with supplies (ex. liquid soap, paper towel, and hot and cold running water) at all times. Install a paper towel dispenser.
- Improper Construction / Maintenance of Establishment
- Build up of grease underneath the grill, near the fryer, and on the venthood. Operator mentioned venthood cleaning service will be scheduled.
- Remove build up. Clean and sanitize affected area routinely.
- Improper Construction / Maintenance of Establishment
- Observed a hole on the wall near the kitchen door.
- Improper Construction / Maintenance of Establishment
- Observed mice droppings under the sinks, near the wall at cookline, and at downstairs storage areas.
- Remove the droppings, and clean and sanitize affected areas.
- Operations and Maintenance/Other
- Temperature log not maintained. Last record was in May.
- Check temperature of refrigeration and hot-holding units, and sanitizer level of dishwasher daily in a log. Comments Handwashing sink in kitchen was equipped with hot and cold running water, liquid soap, and paper towel. Cooler temperatures measured at or below 4°C. Freezer temperatures measured at or below -18°C. Hot-holder temperature measured at or above 60°C. Pest traps were in place.
- Critical Improper Cleaning, Sanitizing of Equipment and Utensils
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