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Simply Siam

1631 Granite Rd Nelson BC V1L 6T7 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Simply Siam has been inspected 19 times by Interior Health Authority since June 10, 2015. The most recent inspection, on September 2, 2026, found no infractions.

9 of 19 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 7 times across 7 separate inspections, most recently on August 28, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 across 3 separate inspections, most recently on August 18, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on June 17, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 across 2 separate inspections, most recently on August 4, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 18, 2023. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

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.

19 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): At time of inspection handwashing sink had dishes in it. This prevents employees physically/behaviorally from washing their hands and poses a contamination risk. CDI
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Chopped vegetables were held at room temperature. To prevent the growth of pathogens, potentially hazardous foods must be maintained at 4 °C or below. Place any potentially hazardous foods, such as chopped vegetables, in the refrigerator at 4 °C or below.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Both coolers were above 10C, they were asked to reduce temperature and monitor to ensure <4C. The event had not begun yet and they had been set up for several hours so the fridges should have been at proper temperature.
  7. Monitoring

    0 infractions

  8. Monitoring

    4 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): The operator had cooked chicken thawing at ambient temperature. The operator was reminded to only thaw perishables in fridge or under cold running water.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): They had QUATS test paper but were using bleach which requires chlorine test paper.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): The operator had cooked chicken thawing at ambient temperature. The operator was reminded to only thaw perishables in fridge or under cold running water.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Upon arrival, they were processing food already and the food contact surfaces appeared clean BUT the general sanitation of the trailer's interior was poor and there was dirty equipment from the last event. They were directed to do a thorough cleaning now and to clean their mobile after each event.
  9. Monitoring

    0 infractions

  10. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No temperature logs maintained. Start and maintain temperatures logs of all cooling and hot holding equipment. Ensure all cooling equipment is turned on and cooled down prior to food storage.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Cooked chicken thawing at room temperature. Operator noted that it was just taken out of freezer - measured under 4°C. Chicken placed back in fridge immediately. CORRECTED DURING INSPECTION. Reminded operator of thawing protocols. Ensure all FoodSafe recommended procedures for thawing are followed and thawing needed product proactively.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Mobile unit in need of general sanitation. Deep clean equipment, under and behind movable equipment, and any other areas needing sanitation attention.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  11. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Bleach/water sanitizer solution was too strong. Chlorine sanitizer must be maintained between 100-200 ppm for adequate sanitization of food contact surfaces.
  12. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): All prep is done during the event. Units take time to cool down the prepared food items (i.e. spring rolls) to 4°C. Food can only remain in the danger zone (60°C - 4°C) for 2 hours from the time food items are prepared (cut and assembled into spring rolls) to the time it is served to the customer, then need to be discarded. Discuss operations with your area EHO; Recommend operator invest in commercial refrigerators to help ensure rapid cool down of freshly prepared food.
    • FMV1.3 Is the mobile food premises unit a self-contained movable structure?
      • Observation(s): Back tent set up for additional food prep. Discuss operations with your area EHO
  13. Monitoring

    0 infractions

  14. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Observed a large amount of spring roll filling at ambient temperatures during operations. Please keep most of the spring roll filling cold and only portion out a small portion when making the spring roll to ensure the food is not temperature abused.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Please ensure a spray bottle of 100ppm bleach is available on site for sanitizing purposes.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel or liquid soap observed at the handwashing station during inspection. Corrected during inspection.
  15. Monitoring

    0 infractions

  16. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Small cooler with eggs was not plugged in at time of inspection, operator was having power issues. Corrected by the end of inspection; temperatures were monitored throughout event.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Small cooler with eggs was not plugged in at time of inspection, operator was having power issues. Corrected by the end of inspection; temperatures were monitored throughout event.
  17. Monitoring

    0 infractions

  18. Monitoring

    1 infraction

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Staff member dropped peeled carrot on the ground and was going to use it in food prep (after washing it). EHO advised staff member to discard and discussed practice with member. Resolved at time of inspection.
  19. Monitoring

    0 infractions

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