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Suttima Thai Kitchen

4869 Hwy 93/95 Fairmont Hot Springs BC V0B 1L1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Suttima Thai Kitchen has been inspected 3 times by Interior Health Authority since June 13, 2024. The most recent inspection, on June 4, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 July 16, 2025. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 June 4, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 July 16, 2025. For example: 7 Are foods protected 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 July 16, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 2 times across 2 separate inspections, most recently on July 16, 2025. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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.

3 inspections

  1. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Checked sanitizer level and found it to be less than 50ppm. Use chlorine test strips to verify sanitizer concentration. Sanitizer solutions were remade and checked again and found to have proper concentration.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    6 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Hot water tank was not on when I arrived as operator ran out of propane. Whenever food is being prepared and served hot water must be present to help facilitate proper handwashing, warewashing, and aid in kitchen functions. Operator to monitor propane tank more frequently.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Gloves should be removed and hands washed whenever gloves become contaminated and/or food handler is switching tasks before donning a new pair of gloves. Ensure hands are washed frequently when changing tasks.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw chicken being stored next to produce in upright fridge. To prevent contamination of produce raw chicken should be stored below produce and ready to eat foods. Recommend placing raw chicken into a leak proof container.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Daylight can be seen under door. All doors and windows should seal properly to prevent the entry of pests into the premises.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Recommend using test strips to monitor sanitizer level in sink to ensure enough sanitizer is added for adequate sanitizing action.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hot water tank was not on when I arrived as operator ran out of propane. Whenever food is being prepared and served hot water must be present to help facilitate proper handwashing.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
  3. Monitoring

    2 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Hot water tank was not on when I arrived as operator ran out of propane. Propane tank was filled and hot water tank was turned on during inspection. I check the taps at the sink before the end of the inspection and hot water was available. Whenever food is being prepared and served hot water must be present to help facilitate proper handwashing and aid in kitchen functions. Operator is looking to install a larger propane tank.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hot water tank was not on when I arrived as operator ran out of propane. Propane tank was filled and hot water tank was turned on during inspection. I check the taps at the sink before the end of the inspection and hot water was available. Whenever food is being prepared and served hot water must be present to help facilitate proper handwashing.
      • F2.7A Handwashing station must be supplied with hot and cold running water.

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