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Thai on the Fly

848 Eveningstar Cres Oliver BC V0H 1T0 · Mobile Vendor Type C – Food Service

Official record from Interior Health →

Inspection summary

Thai on the Fly has been inspected 22 times by Interior Health Authority since May 15, 2013. The most recent inspection, on July 23, 2026, found no infractions.

17 of 22 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: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on April 13, 2018. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents 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 2 times across 2 separate inspections, most recently on August 19, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 once on July 30, 2019. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 once on May 7, 2026. For example: 1 Does the facility have proper monitoring supplies?

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.

22 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure chlorine test strips are available to measure the concentration of sanitizer in use.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): As per the new food premises guidelines, there will need to be an upgrade to a 3 compartment sink in addition to the handwashing sink. Please start looking into this in the off season. Minimum size to be 25cm x 25cm x 14cm deep but must be large enough to submerge largest utensil/equipment used size of potable water tank needs to be confirmed that it is a minimum of 130 Litres
  10. Monitoring

    1 infraction

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer during time of inspection - spray bottle with 0 ppm chlorine
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Line cooler temperature was measured at ~10C. Cooked chicken temperature was probed and measured at ~10C as well. Requested operator to monitor the temperature and if it doesn't drop to 4C within 30 minutes, there must be a backup plan in place to store all potentially hazardous foods at 4C or less.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Spray bottle of sanitizer did not provided adequate amount of chlorine. Solution re-made at the time of inspection. 200ppm of chlorine measured. CDI - Corrected During Inspection.
  14. Monitoring

    0 infractions

  15. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cut melons (watermelon, honeydew and cantaloupe) and yogurt served for breakfast were stored on counters without refrigeration. Potentially hazardous foods must be stored and maintained at <4°C to prevent the growth of pathogens. Cut melons and yogurt were placed in the refrigerator at time of the inspection.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Bleach sanitizer concentration was measured at ~50ppm. The recommended concentration of a bleach sanitizer is 100-150ppm, to ensure adequate reduction of pathogens. The concentration of bleach sanitizer was corrected during inspection.
      • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  16. Monitoring

    0 infractions

  17. Monitoring

    0 infractions

  18. Monitoring

    0 infractions

  19. Monitoring

    0 infractions

  20. Monitoring

    0 infractions

  21. Monitoring

    0 infractions

  22. Monitoring

    0 infractions

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