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Zabb Thai Restaurant

11-150 Hollywood Rd S Kelowna BC V1X 3S9 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Zabb Thai Restaurant has been inspected 4 times by Interior Health Authority since October 20, 2017. The most recent inspection, on December 6, 2024, recorded 8 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on December 6, 2024. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 December 6, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on December 6, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 December 6, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on February 10, 2020. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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.

4 inspections

  1. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Potentially hazardous foods such as cut vegetables and sauces were observed stored at room temperature. It was noticed that the operator take out these items when opening the restaurant and store in cooler again when closing the restaurant. Potentially hazardous food stored between 4-60°C can promote the growth of pathogens and may result in consumer illnesses. Store the potentially hazardous foods in a prep cooler/ ice-bath and ensure temperature of foods is maintained below 4 °C. If storing coconut milk (used for cooked rice) at room temperature, monitor the time and discard the left over coconut milk after 4 hours.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Lack of handwashing observed between two incompatible tasks (e.g., touching face, mobile phone and handling food after eating). Handwashing is CRITICAL in preventing the spread of disease-causing bacteria and viruses. Train all staff to wash their hands thoroughly with soap and warm water (min 20 seconds) frequently and adequately. This is necessary in preventing cross-contamination of food.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine and expired QUAT test strips were observed for measuring the sanitizer concentration of low temperature dishwasher and food contact surface sanitizer. This is required to ensure appropriate sanitizing concentrations. Ensure chlorine and QUAT test strips are available and accessible to staff onsite.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Open bag of rice observed in the dry storage area. Potential for harborage of pests. Ensure all dry goods are stored in pest proof containers. Food observed to be stored on floor, preventing adequate cleaning of floors. Ensure foods are stored 6 inches off the floor.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please ensure food preparation and storage area is separated from chemical/cleaning supplies. CDI- Ensure to store the cleaning supplies away from the prep sink. Wet wiping cloths observed stored on food contact surfaces. CDI- Ensure wiping cloths are stored in an adequate sanitizing solution or establish a system in place to replace wiping clothes after use or as needed. Please ensure equipment, utensils and surfaces are maintained in a sanitary manner, including but not limited to, kitchen ceiling, lights, tongs/utensils containers, and under the shelves.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Absorbent cardboard slab observed under the cleaned utensils and in the under-counter cooler located in front of the kitchen, preventing adequate cleaning and sanitizing. Replace the cardboard with a durable and easy to clean material that allows for adequate cleaning and sanitizing.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No paper towel was observed at the handwashing station located in front of the kitchen. This may lead to inadequate handwashing of food handlers.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Employees did not have valid FOODSAFE certificates or equivalent. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness. Ensure that at least one employee present in the kitchen has a FOODSAFE certificate or equivalent training.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Food was being washed at handwashing sink.
      • F2.7E Handwashing stations must remain accessible at all times.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips on site observed clumped together and covered in grease. Ensure sanitizer test strips are on site that are in a useable state.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At time of inspection, low temperature dishwasher observed with 0 ppm chlorine. Operator replaced bucket of sanitizer solution and 50 ppm chlorine was observed.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Eggs observed above open container of food located in the walk in refrigerator. Ensure eggs are kept on the bottom shelf to prevent cross contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Cardboard is used in the freezer for catching of food debris and grease. Ensure surfaces are suited for their intended purpose. Cardboard cannot be cleaned and sanitised, therefore must be removed.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
  4. Monitoring

    2 infractions

    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Some re-organizing required in the freezer and fridge - Store raw meat below ice cream and veggies.
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hot water was not running, though there was hot water at all other sinks. Minor adjustments needed.
      • F3.5A - Handwashing station must be supplied with hot and cold running water.

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