Ton Khao Thai Cuisine

33785 Essendene Ave, Abbotsford · Restaurant

18 inspections

1. Routine InspectionJan 19, 2026

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): 1. No food contact surface sanitizer at the time of inspection.
     • 2. Bag of cashews observed on top of boxes with chemicals.
     • 3. Bag of sugar observed to be stored on the floor.
     • Corrective Action(s): 1. Staff made 200 ppm chlorine sanitizer at the time of inspection. This sanitizer solution can be used for wiping customer tables.
     • 2. Staff moved bag of cashews to the storage room. Do not store food with chemicals.
     • 3. Bag of sugar was moved. Ensure food is stored 6" above the ground.
     • Violation Score: 15
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Food premises requires reorganization and general cleaning conducted under the cookline.
     • Corrective Action(s): Ensure cleaning and organizing is conducted.
     • Date to be corrected by: 2 months
     • Violation Score: 9
2. Follow-Up InspectionNov 12, 2025

   0 infractions

3. Routine InspectionOct 29, 2025

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: Repeated violation. No Cl detected during the rinse cycle.
     • Corrective Action(s): Sanitizer container changed during the inspection. 50 ppm Cl solution available
     • Violation Score: 15
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation: Found rodent dropping and what appeared to be bait in the basement.
     • Corrective Action(s): Hire a pest professional and implement Integrated pest management. Do not use any bait in the food premises.
     • Violation Score: 9
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Entire food premises require cleaning and organizing.
     • Corrective Action(s): Thoroughly clean and organize the food premises. Remove all items not required for the operation of the food premises.
     • Violation Score: 9
4. Follow-Up InspectionOct 7, 2024

   0 infractions

5. Routine InspectionOct 3, 2024

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation: 0 ppm Cl detected in the dishwasher rinse cycle.
     • Corrective Action(s): Immediately stop using dishes and cutlery. Close the dinning area. Contact a technician to service the dishwasher and ensure 50 ppm Cl is available in the dishwasher rinse cycle. Wash and sanitize all food prep dishes and utensils manually. 2 compartment sink set up during the inspection.
     • Violation Score: 25
   • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Observed a gap in the back door.
     • Corrective Action(s): Repair the back door gap.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: The entire food premises require cleaning and organizing
     • Corrective Action(s): Thoroughly clean and organize the entire food premise
     • Violation Score: 9
     • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: Items not required for the operation stored in food prep/storage area.
     • Corrective Action(s): Remove all items not needed for the operation of the food premises. Items can be stored in the basement.
     • Violation Score: 3
6. Follow-Up InspectionOct 4, 2023

   0 infractions

7. Follow-Up InspectionSep 28, 2023

   0 infractions

8. Routine InspectionSep 27, 2023

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Observed the low temperature chemical dishwasher registering at below 50ppm chlorine, at 0ppm when tested.
     • Corrective Action(s): Ensure that low temperature chemical dishwasher capable of sanitizing equipment/utensils as required and is at a minimum concentration of 50ppm. Chemical solution in bucket low and no replacement on-site, ensure an adequate supply of chemical solution at premises.
     • Temporary measure: Premises only permitted to use single-use disposable items for customers. Equipment/utensils temporarily cleaned using 2 compartment sink - Wash & rinse in first sink, followed by submersion in sanitizer solution in second sink.
     • Correct by: Immediately.
     • Violation Score: 15
   • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Observed food not thawed in acceptable manner; bag of raw chicken and shrimp in sink thawing at room temperature.
     • Corrective Action(s): Ensure that food is thawed in the proper method; under cold running water, in a microwave, refrigerator or cooked from frozen. Operator turned on cold water during inspection and allow for proper thawing during inspection.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Observed premises not maintained in a sanitary condition;
     • 1. Build-up present in multiple areas/on lids of containers,
     • 2. Droppings found on floors, floor near hand washing sink, floor across from dishwasher, shelf above dishwashing area, and additional discussed/specified shelves.
     • Corrective Action(s): Ensure that premises is cleaned regularly and maintained in a sanitary condition; clean build-up present, clean-up dropping (with proper PPE) followed by sanitizing equipment/areas with bleach solution.
     • Correct by: Immediately.
     • Violation Score: 9
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Observed equipment not in good working order; low temperature chemical dishwasher registering at 0ppm when tested.
     • Corrective Action(s): Ensure that low temperature chemical dishwasher is repaired and/or chemical solution is replaced to allow for proper sanitation of equipment, utensils and dishware.
     • Correctly by: Immediately.
     • Violation Score: 3
     • 312 - Items not required for food premises operation being stored on the premises [s. 18]
     • Observation: Observed items/food not required for food premises operation being stored on the premises.
     • Corrective Action(s): Remove all food/items not required for food premises operation from premises and/or stored in a separate designated area away from food preparation/storage, labelled appropriately.
     • Correct by: Immediately.
     • Violation Score: 3
9. Follow-Up InspectionMar 21, 2023

   0 infractions

10. Follow-Up InspectionMar 17, 2023

    0 infractions

11. Routine InspectionMar 16, 2023

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed areas in food premises not maintained in sanitary condition; build-up of grease along ventilation hood and cookline.
      • Corrective Action(s): Ensure food premises and equipment are maintained in a sanitary condition, ensure regular cleaning of ventilation.
      • Correct by: March 20, 2023
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed low temperature chemical dishwasher dispenser reaching below 50ppm concentration when tested. Sanitizer was primed and improvement noted however, concentration inconsistent.
      • Corrective Action(s): Ensure that low temperature chemical dishwasher is repaired to allow for a minium concentration of 50ppm. Contact technician to adjust/repair unit.
      • As a temporary measure 2 compartment sink is available - wash/rinse in first compartment followed by submerging dishware in sanitizing solution in second sink.
      • Correct by: Immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed food not protected from contamination;
      • 1. Observed food (chilli peppers/onions) in containers stored directly on the floor in premises.
      • 2. Observed raw meat stored above ready to eat food and produce in coolers.
      • Corrective Action(s): Ensure that food and equipment are stored at least 6inches/15cm off the ground.
      • Ensure that raw meats are stored below ready to eat food and produce to prevent cross-contamination.
      • Correct by: March 17, 2023
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed food contact surfaces not of suitable design/material; newspaper lining stainless steel cart.
      • Corrective Action(s): Ensure to remove newspaper from stainless steel cart. Food contact surfaces are to be of suitable design/material to allow for proper cleaning.
      • Correct by: March 17, 2023
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed equipment not in good working order; low temperature dishwasher concentration below 50ppm when tested.
      • Corrective Action(s): Ensure low temperature dishwasher is fixed to allow for a minimum concentration of 50ppm.
      • Correct by: Immediately.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Observed items/food not required for food preparation stored onsite in premises.
      • Corrective Action(s): Ensure personal items and personal food are stored in designated areas separate from items/food required for food service operation.
      • Correct by: March 17, 2023
      • Violation Score: 3
12. Follow-Up InspectionJul 14, 2022

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation: Raw eggs are stored above tofu, noodles, vegetables inside the cooler. If raw eggs are cracked, egg may contaminate the ready to eat foods
      • Corrective Action(s): Ensure all raw eggs and raw proteins are stored below cooked meats and other ready to eat foods (e.g. vegetables) at all times. Operator moved raw eggs to a bottom shelf. Ready to eat foods moved to top shelf.
      • Violation Score: 3
13. Follow-Up InspectionJul 13, 2022

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The low temperature dishwasher is dispensing less than 50 ppm chlorine at the plate level. The dishwasher was run through at least 10 cycles. Operator primed the sanitizer line multiple times.
      • Corrective Action(s): REPAIR the dishwasher immediately to ensure that 50-100 ppm chlorine is available at the plate level. Operator said technician will come in the afternoon today. Chlorine test strips provided to operator. Operator's test strips expired in 2020. It is NOT feasible to run the dishwasher through multiple cycles to ensure that there is 50-100 ppm chlorine is dispensed at plate level.
      • To test the chlorine concentration, rub the test strip on a food contact surface (e.g. plate, bowl) and verify the concenration of chlorine. Do NOT double dip the test strip to verify the concentration of chlorine.
      • In the interim, continue to use single service utensils (e.g. takeout containers), prepare a one compartment sink with 100-200 ppm bleach solution to sanitize dishware after they are washed in dishwasher.
      • Violation Score: 15
14. Follow-Up InspectionJul 12, 2022

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): REPEAT VIOLATION: Wiping cloths are found lying on the countertops.
      • Corrective Action(s): Ensure all wiping cloths are fully submerged inside a bucket containing 100-200 ppm bleach solution. Bleach solution can be prepard by using 1 tsp bleach to 1 L water. Operator prepared a bucket containing bleach solution to submerge wiping cloths
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat was stored beside sauces inside the cooler. Raw meat juice may contaminate the sauces.
      • Corrective Action(s): Ensure all raw meats are stored above ready to eat foods (e.g vegetables) and sauces to reduce the likelihood of contamination.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sliding door cooler was not in use during last routine inspection. No potentially hazardous foods were stored inside this cooler during last routine and today's follow-up inspections.
      • Corrective Action(s): Ensure the sliding door cooler is repaired to maintain 4C and below.
      • **Date to be corrected by: TODAY
      • Violation Score: 3
15. Routine InspectionJul 11, 2022

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bowl of bean sprouts, around 15 eggs, and cooked noodles were found next to the cook station. Operator said these were at room temperature for an hour from the time of inspection
      • 2. Left Standup fridge by the staff area is 6.2C. Right standup fridge by staff area is 9.3C. Internal temperature of bean sprouts was 9.1C. Both coolers were adjusted to the coldest setting. Staff moved potentially hazardous foods from the coolers to the freezers and prep cooler.
      • Corrective Action(s): 1. Potentially hazardous foods can only be kept at room temperature for a maximum of TWO hours to ensure there is no rapid bacterial growth, which may lead to foodborne illness. Operator moved bean sprouts, eggs, and cooked noodles to a prep cooler and/or freezer at the time of inspection.
      • 2. Do not use BOTH standup fridges to store potentially hazardous foods until the fridges are functioning at 4C or below. Operator moved potentially hazardous foods (e.g. eggs, bean sprouts, tofu) to other freezers and prep cooler.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 large pots of house made pad thai sauce were found on the floor underneath the prep sink. Operator said both sauces were made 3 hours ago. Internal temperature for both pots: 62.1C and 52.3C. Operator intended to leave sauces at room temperature and reheat sauces upon customer order.
      • Corrective Action(s): Once pad thai sauce is freshly made, ensure pad thai sauce is hot held to a minimum of 60C to prevent the rapid growth of bacteria which may cause foodborne illness. Do NOT store pots on the ground.
      • Operator discarded the pot of pad thai sauce that was 52.3C. Pot of pad thai sauce that was 62.1C was moved to a stove top to be hot held.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. The low temperature dishwasher dispensed 0 ppm chlorine. Dishwasher was run multiple times and operator attempted to prime the sanitizer line. Operator said dishwashing wasn't working properly since yesterday
      • 2. Wiping cloths were found lying on the counter at the cook station. Operator said these wiping cloths were used to wipe counter tops. Bacteria can multiply rapidly on these wiping cloths.
      • Corrective Action(s): 1. After washing all dishes through the dishwasher, fill a sink with 100- 200 ppm bleach solution to sanitize ALL dishware. This can be prepared by mixing 1 tsp bleach to 1L water. Note: This is a TEMPORARY measure.
      • Call a technician in to repair the dishwasher. Operator prepared 200 ppm diluted bleach solution inside a sink.
      • 2. Ensure all wiping cloths are fully submerged inside a bucket containing 100-200 ppm bleach solution. Operator prepared diluted bleach solution to submerge wiping cloths
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. A Tray of spring rolls were uncovered inside the chest freezer.
      • 2. Bags of potatoes, uncooked rice, pop cans are stored directly on the floor. Pests like mice can chew on the food packaging.
      • 3. Containers without handle were used to scoop uncooked rice and flour inside the storage bins
      • Corrective Action(s): 1. Ensure all food products are kept covered inside the freezers at all times to protect them from contamination. Operator covered the tray of spring rolls at time of inspection.
      • 2. Ensure all food products are stored at least 6 inches off the ground to protect them from contamination.
      • 3. Use food grade scoops with a handle to scoop dry ingredients to avoid indirect hand contact with the food.
      • **Date to be corrected by: TODAY
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is grease accumulation observed on the ventilation hoods and on the floors by the cook station.
      • Corrective Action(s): Clean the floors and ventilation hoods more frequently during the day and throughout the week. Floors should be cleaned DAILY to prevent the attraction of pests. Remove any grease accumulation and food debris on the floors and vent hoods before the next follow-up inspection.
      • **Date to be corrected by: July 18, 2022
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher dispensed 0 ppm and 2 stand up fridges are over 4C
      • Corrective Action(s): Call mechanic in to repair dishwasher. Ensure the dishwasher is dispensing 50 to 100 ppm chlorine. Operator has chlorine test strips on site. Repair the 2 stand up fridges to ensure both are 4C and below. Begin taking temperature logs immediately!
      • *Date to be corrected by: IMMEDIATELY!!!
      • Violation Score: 15
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Ice cream containers are being used more than once to store food. These containers are designed for single use and are not designed to withstand cleaning and sanitizing.
      • Corrective Action(s): Do not use these containers to store food. Food must be stored in food grade containers. Operator began discarding ice cream containers at the time of inspection.
      • **Date to be corrected by: Today
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Multiple items (e.g. broken prep cooler, table, microwave, empty cans and jars) were stored beside the back door. This may attract pests
      • Corrective Action(s): De-clutter the premises by removing these items from the premises immediately.
      • *Date to be corrected by: July 12, 2022
      • Violation Score: 3
16. Follow-Up InspectionSep 28, 2021

    0 infractions

17. Routine InspectionSep 23, 2021

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher - must be supplier with chlorine at the final rinse. Large pots will be sanitized at the 2 compartment sink. Only take out to be provided at this time.
      • Corrective Action(s): Follow up inspection will be conducted on Sep. 28.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors to be washed
      • Corrective Action(s): Follow up inspection on September 28, 2021
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: wood shelving and exposed and damaged walls at the 2 compartment sinks to be painter. All food contact surfaces to be resurfaced and easy to clean.
      • Corrective Action(s): Follow up inspection in 2 months
      • Violation Score: 3
18. Routine InspectionFeb 7, 2020

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Observed old knife block and cloth filters in tool box. These items are contaminated and cannot be properly cleaned and sanitized.
      • Corrective Action(s): Remove these items from premise and do not use in kitchen.
      • Violation Score:
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION): Mop sink was obstructed with storage items observed.
      • Corrective Action(s): Remove storage items from premise and do not obstruct mop sink.