At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Sep 12, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about Thai Smile?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Paper-towels were observed outside dispenser at the handwashing facility in the preparation area. [Corrective action] Provide paper-towels inside dispenser at all times. CHSC 113953.2How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
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Follow the steps for each item, with the rule beside it.
Next: Paper-towels were observed outside dispenser at the handwashing facility in the preparation area. [Corrective action] Provide paper-towels inside dispenser at all times.The county found: “Paper-towels were observed outside dispenser at the handwashing facility in the preparation area. [Corrective action]…”
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 16 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestSep 12, 2024Routine inspectionGreen placard
This one: Green placard, inspected Sep 12, 2024.
1 violation listed, 0 marked critical.
Not critical (1)
Paper-towels were observed outside dispenser at the handwashing facility in the preparation area. [Corrective action] Provide paper-towels inside dispenser at all times.
The department's words
CHSC 113953.2 Paper-towels were observed outside dispenser at the handwashing facility in the preparation area. [Corrective action] Provide paper-towels inside dispenser at all times.
EarlierMay 2, 2023Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed cooked chicken on food preparation area measuring between 54F -57F. Observed raw bean sprouts in refrigerator unit under the preparation table measuring at 57F. Raw shell eggs in the cold holding unit, the internal temperature reading was at 49F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Food mentioned above was served within an hour.
The department's words
CHSC 113996 Observed cooked chicken on food preparation area measuring between 54F -57F. Observed raw bean sprouts in refrigerator unit under the preparation table measuring at 57F. Raw shell eggs in the cold holding unit, the internal temperature reading was at 49F. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Food mentioned above was served within an hour.
EarlierJul 18, 2022Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw bean sprouts internal temperature readings were measured at 71F, and 72F. Food container was observed stored at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Person in charge stored raw bean sprouts on ice bath.
The department's words
CHSC 113996 Raw bean sprouts internal temperature readings were measured at 71F, and 72F. Food container was observed stored at ambient temperature in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot. [COS] Person in charge stored raw bean sprouts on ice bath.
EarlierNov 2, 2021Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Observed the following foods at unsafe temperatures: - garlic in oil at 72F, made ~3-4 hrs. ago, on counter -- voluntarily discarded into trash - bean sprouts at 43.6F, rice noodles at 45F in storage room refrigerator -- operator turned unit down at time of inspection: measured at <41F at end of inspection. Repeat violation on this unit. Ensure all coolers are 41F or below at all times. Repair if needed. Maintain potentially hazardous foods (PHFs) at 41F or below. Keep garlic in oil mixtures in fridge below 41F.
The department's words
CHSC 113996 Observed the following foods at unsafe temperatures: - garlic in oil at 72F, made ~3-4 hrs. ago, on counter -- voluntarily discarded into trash - bean sprouts at 43.6F, rice noodles at 45F in storage room refrigerator -- operator turned unit down at time of inspection: measured at <41F at end of inspection. Repeat violation on this unit. Ensure all coolers are 41F or below at all times. Repair if needed. Maintain potentially hazardous foods (PHFs) at 41F or below. Keep garlic in oil mixtures in fridge below 41F.
EarlierMay 11, 2021Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
1.5 containers of red curry that was prepared last night measured at 47-48.6F. 1.5 containers of yellow curry that was prepared last night measured at 46-47F. 1 large bowl of brown rice that was prepared last night measured at 64F. This food was improperly cooled and voluntarily discarded. Cool food using approved methods in open shallow containers or smaller portions from 135-70F within 2 hours and from 70-41F within 4 hours. I recommend obtaining a digital probe thermometer to more accurately measure food temperatures.
The department's words
CHSC 114002 1.5 containers of red curry that was prepared last night measured at 47-48.6F. 1.5 containers of yellow curry that was prepared last night measured at 46-47F. 1 large bowl of brown rice that was prepared last night measured at 64F. This food was improperly cooled and voluntarily discarded. Cool food using approved methods in open shallow containers or smaller portions from 135-70F within 2 hours and from 70-41F within 4 hours. I recommend obtaining a digital probe thermometer to more accurately measure food temperatures.
Corrected during the inspection
EarlierApr 27, 2021Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
1.5 containers of red curry that was prepared last night measured at 47-48.6F. 1.5 containers of yellow curry that was prepared last night measured at 46-47F. 1 large bowl of brown rice that was prepared last night measured at 64F. This food was improperly cooled and voluntarily discarded. Cool food using approved methods in open shallow containers or smaller portions from 135-70F within 2 hours and from 70-41F within 4 hours. I recommend obtaining a digital probe thermometer to more accurately measure food temperatures.
The department's words
CHSC 114002 1.5 containers of red curry that was prepared last night measured at 47-48.6F. 1.5 containers of yellow curry that was prepared last night measured at 46-47F. 1 large bowl of brown rice that was prepared last night measured at 64F. This food was improperly cooled and voluntarily discarded. Cool food using approved methods in open shallow containers or smaller portions from 135-70F within 2 hours and from 70-41F within 4 hours. I recommend obtaining a digital probe thermometer to more accurately measure food temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 23, 2020Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 3, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113996
The department's words
Code CHSC 113996
EarlierJan 11, 2019Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierOct 29, 2018Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Code CHSC 114000
The department's words
Code CHSC 114000
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 3, 2017Follow-up inspectionGreen placard
13 violations listed, 0 marked critical.
Not critical (13)
Observed food handler rinse and dry hands. When washing hands, scrub hands with soap and warm water for 20 seconds, then dry with a clean paper towel.
The department's words
CHSC 113953.3 Observed food handler rinse and dry hands. When washing hands, scrub hands with soap and warm water for 20 seconds, then dry with a clean paper towel.
Food in the storage room refrigerator measured 44 F. Lower the temperature of this refrigerator immediately and maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Food in the storage room refrigerator measured 44 F. Lower the temperature of this refrigerator immediately and maintain cold food temps at 41 F or below.
Code CHSC 114002
The department's words
Code CHSC 114002
Corrected during the inspection
Code CHSC 114016
The department's words
Code CHSC 114016
Corrected during the inspection
Observed soiled wiping cloths on top of clean utensils on the drain board beside the dishwasher. Clean and sanitize these utensils and store wiping cloths in 100 ppm chlorine.
The department's words
CHSC 114115 Observed soiled wiping cloths on top of clean utensils on the drain board beside the dishwasher. Clean and sanitize these utensils and store wiping cloths in 100 ppm chlorine.
Show 8 more
Code CHSC 114192
The department's words
Code CHSC 114192
Corrected during the inspection
Floor mats are cleaned in the parking lot. To prevent discharging waste water to storm drains, do not wash floor mats outside.
The department's words
CHSC 114197 Floor mats are cleaned in the parking lot. To prevent discharging waste water to storm drains, do not wash floor mats outside.
Observed old rodent droppings in dry storage shelving. Clean and sanitize areas, remove droppings using wet methods, and monitor for new activity. Ensure there are no holes in walls or gaps around doors that would allow entry of vermin.
The department's words
CHSC 114259.1 Observed old rodent droppings in dry storage shelving. Clean and sanitize areas, remove droppings using wet methods, and monitor for new activity. Ensure there are no holes in walls or gaps around doors that would allow entry of vermin.
Discard any equipment that is no longer smooth and cleanable (broken plastic containers, mesh strainer, utensils with broken handles, etc.). Remove the fly swatter from the kitchen.
The department's words
CHSC 114175 Discard any equipment that is no longer smooth and cleanable (broken plastic containers, mesh strainer, utensils with broken handles, etc.). Remove the fly swatter from the kitchen.
Use scoops with handles, not bowls to dispense food to prevent contamination.
The department's words
CHSC 114119 Use scoops with handles, not bowls to dispense food to prevent contamination.
Once used, store wiping cloths in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114185.1 Once used, store wiping cloths in sanitizing solution of 100 ppm chlorine.
Remove any discarded equipment from behind the building. Ensure that all garbage is stored in bags in an enclosed bin. Clean the facility thoroughly to remove excess grease and food debris.
The department's words
CHSC 114257 Remove any discarded equipment from behind the building. Ensure that all garbage is stored in bags in an enclosed bin. Clean the facility thoroughly to remove excess grease and food debris.
Move all food observed outside to an approved storage area inside.
The department's words
CHSC 114049 Move all food observed outside to an approved storage area inside.
EarlierNov 1, 2017Routine inspectionYellow placard
13 violations listed, 3 marked critical.
Critical (3)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Chicken in a deep container (5 gal) was prepared yesterday and measured 48.9 F. Rice covered and stacked, measured 46 F and was prepared yesterday. This food was improperly cooled and voluntarily discarded. Cool food using approved methods - in open shallow containers, or smaller portions from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Do not cover food until it reaches 41 F. I highly recommend obtaining a digital probe thermometer for monitoring food temps.
The department's words
CHSC 114002 Chicken in a deep container (5 gal) was prepared yesterday and measured 48.9 F. Rice covered and stacked, measured 46 F and was prepared yesterday. This food was improperly cooled and voluntarily discarded. Cool food using approved methods - in open shallow containers, or smaller portions from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours. Do not cover food until it reaches 41 F. I highly recommend obtaining a digital probe thermometer for monitoring food temps.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed peanut sauce in the process of reheating on the steam table at the highest setting. Peanut sauce measured 105 F - all other foods on the steam table measured 165 F or greater. Peanut sauce was then rapidly reheated on the stove. When reheating food, reheat rapidly to 165 F, then maintain at 135 F.
The department's words
CHSC 114016 Observed peanut sauce in the process of reheating on the steam table at the highest setting. Peanut sauce measured 105 F - all other foods on the steam table measured 165 F or greater. Peanut sauce was then rapidly reheated on the stove. When reheating food, reheat rapidly to 165 F, then maintain at 135 F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Water temperature measured 104-105 F at the prep sink. The hot water heater was immediately reset and then the water measured >120 F. Hot water of at least 120 F must be provided to the ware wash and food prep sinks.
The department's words
CHSC 114192 Water temperature measured 104-105 F at the prep sink. The hot water heater was immediately reset and then the water measured >120 F. Hot water of at least 120 F must be provided to the ware wash and food prep sinks.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Observed food handler rinse and dry hands. When washing hands, scrub hands with soap and warm water for 20 seconds, then dry with a clean paper towel.
The department's words
CHSC 113953.3 Observed food handler rinse and dry hands. When washing hands, scrub hands with soap and warm water for 20 seconds, then dry with a clean paper towel.
Food in the storage room refrigerator measured 44 F. Lower the temperature of this refrigerator immediately and maintain cold food temps at 41 F or below.
The department's words
CHSC 113996 Food in the storage room refrigerator measured 44 F. Lower the temperature of this refrigerator immediately and maintain cold food temps at 41 F or below.
Observed soiled wiping cloths on top of clean utensils on the drain board beside the dishwasher. Clean and sanitize these utensils and store wiping cloths in 100 ppm chlorine.
The department's words
CHSC 114115 Observed soiled wiping cloths on top of clean utensils on the drain board beside the dishwasher. Clean and sanitize these utensils and store wiping cloths in 100 ppm chlorine.
Floor mats are cleaned in the parking lot. To prevent discharging waste water to storm drains, do not wash floor mats outside.
The department's words
CHSC 114197 Floor mats are cleaned in the parking lot. To prevent discharging waste water to storm drains, do not wash floor mats outside.
Observed old rodent droppings in dry storage shelving. Clean and sanitize areas, remove droppings using wet methods, and monitor for new activity. Ensure there are no holes in walls or gaps around doors that would allow entry of vermin.
The department's words
CHSC 114259.1 Observed old rodent droppings in dry storage shelving. Clean and sanitize areas, remove droppings using wet methods, and monitor for new activity. Ensure there are no holes in walls or gaps around doors that would allow entry of vermin.
Show 5 more
Discard any equipment that is no longer smooth and cleanable (broken plastic containers, mesh strainer, utensils with broken handles, etc.). Remove the fly swatter from the kitchen.
The department's words
CHSC 114175 Discard any equipment that is no longer smooth and cleanable (broken plastic containers, mesh strainer, utensils with broken handles, etc.). Remove the fly swatter from the kitchen.
Use scoops with handles, not bowls to dispense food to prevent contamination.
The department's words
CHSC 114119 Use scoops with handles, not bowls to dispense food to prevent contamination.
Once used, store wiping cloths in sanitizing solution of 100 ppm chlorine.
The department's words
CHSC 114185.1 Once used, store wiping cloths in sanitizing solution of 100 ppm chlorine.
Remove any discarded equipment from behind the building. Ensure that all garbage is stored in bags in an enclosed bin. Clean the facility thoroughly to remove excess grease and food debris.
The department's words
CHSC 114257 Remove any discarded equipment from behind the building. Ensure that all garbage is stored in bags in an enclosed bin. Clean the facility thoroughly to remove excess grease and food debris.
Move all food observed outside to an approved storage area inside.
The department's words
CHSC 114049 Move all food observed outside to an approved storage area inside.
EarlierMar 17, 2016Follow-up inspectionGreen placard
8 violations listed, 0 marked critical.
Not critical (8)
Today food at the cookline is 135 F or greater and food in inserts of the prep refrigerator measured 41 F or lower.
The department's words
CHSC 113996 Today food at the cookline is 135 F or greater and food in inserts of the prep refrigerator measured 41 F or lower.
Corrected during the inspection
In-use utensils (rice scoop) observed in room temp water. Wash, rinse, and sanitize these utensils. Store on a clean dry surface or in water maintained at 135 F.
The department's words
CHSC 114113 In-use utensils (rice scoop) observed in room temp water. Wash, rinse, and sanitize these utensils. Store on a clean dry surface or in water maintained at 135 F.
Remove dirty cardboard lining shelves. Do not use cardboard to line shelves as it is not smooth and cleanable.
The department's words
CHSC 114175 Remove dirty cardboard lining shelves. Do not use cardboard to line shelves as it is not smooth and cleanable.
Clean garbage area to remove equipment and litter to prevent harboring pests.
The department's words
CHSC 114245.1 Clean garbage area to remove equipment and litter to prevent harboring pests.
Move all food stored outside, indoors immediately. Do not store food outside. This can attract vermin and lead to contamination of food.
The department's words
CHSC 114049 Move all food stored outside, indoors immediately. Do not store food outside. This can attract vermin and lead to contamination of food.
Show 3 more
Clean kitchen and storage area thoroughly to remove accumulated grease/food debris. Clean hood baffles. Remove any unnecessary equipment/utensils etc. to eliminate clutter in the kitchen and storage area. Seal any gaps in walls or flooring to prevent harborage of vermin.
The department's words
CHSC 114257 Clean kitchen and storage area thoroughly to remove accumulated grease/food debris. Clean hood baffles. Remove any unnecessary equipment/utensils etc. to eliminate clutter in the kitchen and storage area. Seal any gaps in walls or flooring to prevent harborage of vermin.
Soiled wiping cloths observed on several prep surfaces. Sanitizer is not used. Always store wiping cloths in sanitizing solution (100ppm chlorine/bleach) to prevent cross contamination.
The department's words
CHSC 114099.6 Soiled wiping cloths observed on several prep surfaces. Sanitizer is not used. Always store wiping cloths in sanitizing solution (100ppm chlorine/bleach) to prevent cross contamination.
An employee was observed rinsing hands without soap after handling raw chicken. Wash hands with soap and warm water and dry with a clean paper towel after handling raw animal products and at all other required times.
The department's words
CHSC 113953.3 An employee was observed rinsing hands without soap after handling raw chicken. Wash hands with soap and warm water and dry with a clean paper towel after handling raw animal products and at all other required times.
EarlierFeb 24, 2016Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Curry and coconut soup observed on a shelf below the stove and measured 74-75 F. Soup/curry were prepared <2 hours ago. Immediately reheat to 165 F. Hold hot food at 135 F or greater. Food in the inserts of the prep refrigerator measured 47-48 F. Keep lid closed whenever possible to ensure cold food is held at 41 F or lower.
The department's words
CHSC 113996 Curry and coconut soup observed on a shelf below the stove and measured 74-75 F. Soup/curry were prepared <2 hours ago. Immediately reheat to 165 F. Hold hot food at 135 F or greater. Food in the inserts of the prep refrigerator measured 47-48 F. Keep lid closed whenever possible to ensure cold food is held at 41 F or lower.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
In-use utensils (rice scoop) observed in room temp water. Wash, rinse, and sanitize these utensils. Store on a clean dry surface or in water maintained at 135 F.
The department's words
CHSC 114113 In-use utensils (rice scoop) observed in room temp water. Wash, rinse, and sanitize these utensils. Store on a clean dry surface or in water maintained at 135 F.
Remove dirty cardboard lining shelves. Do not use cardboard to line shelves as it is not smooth and cleanable.
The department's words
CHSC 114175 Remove dirty cardboard lining shelves. Do not use cardboard to line shelves as it is not smooth and cleanable.
Clean garbage area to remove equipment and litter to prevent harboring pests.
The department's words
CHSC 114245.1 Clean garbage area to remove equipment and litter to prevent harboring pests.
Move all food stored outside, indoors immediately. Do not store food outside. This can attract vermin and lead to contamination of food.
The department's words
CHSC 114049 Move all food stored outside, indoors immediately. Do not store food outside. This can attract vermin and lead to contamination of food.
Clean kitchen and storage area thoroughly to remove accumulated grease/food debris. Clean hood baffles. Remove any unnecessary equipment/utensils etc. to eliminate clutter in the kitchen and storage area. Seal any gaps in walls or flooring to prevent harborage of vermin.
The department's words
CHSC 114257 Clean kitchen and storage area thoroughly to remove accumulated grease/food debris. Clean hood baffles. Remove any unnecessary equipment/utensils etc. to eliminate clutter in the kitchen and storage area. Seal any gaps in walls or flooring to prevent harborage of vermin.
EarlierMar 12, 2015Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Observed soiled wiping cloths on counters. Always store wiping cloths in sanitizing solution. Bleach stained cutting boards.
The department's words
CHSC 114097 Observed soiled wiping cloths on counters. Always store wiping cloths in sanitizing solution. Bleach stained cutting boards.
Replace broken refrigerator gaskets. Food debris is collecting in the cracks of the gasket. There are holes/rips in the back screen door. Repair or replace the screen.
The department's words
CHSC 114175 Replace broken refrigerator gaskets. Food debris is collecting in the cracks of the gasket. There are holes/rips in the back screen door. Repair or replace the screen.
Clean the kitchen thoroughly to remove food debris and grease on and around equipment to prevent attracting vermin.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove food debris and grease on and around equipment to prevent attracting vermin.
EarlierMar 3, 2015Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Observed 3 deep pots of curry covered in refrigeration measuring 55-60 F and was prepared yesterday. Curry was voluntarily destroyed. Use proper cooling methods to cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours (6 hours total) and leave food uncovered until it reaches 41 F. Use a probe thermometer to monitor food temperatures while cooling.
The department's words
CHSC 114002 Observed 3 deep pots of curry covered in refrigeration measuring 55-60 F and was prepared yesterday. Curry was voluntarily destroyed. Use proper cooling methods to cool food from 135 F to 70 F in 2 hours and from 70 F to 41 F in 4 hours (6 hours total) and leave food uncovered until it reaches 41 F. Use a probe thermometer to monitor food temperatures while cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Observed soiled wiping cloths on counters. Always store wiping cloths in sanitizing solution. Bleach stained cutting boards.
The department's words
CHSC 114097 Observed soiled wiping cloths on counters. Always store wiping cloths in sanitizing solution. Bleach stained cutting boards.
Replace broken refrigerator gaskets. Food debris is collecting in the cracks of the gasket. There are holes/rips in the back screen door. Repair or replace the screen.
The department's words
CHSC 114175 Replace broken refrigerator gaskets. Food debris is collecting in the cracks of the gasket. There are holes/rips in the back screen door. Repair or replace the screen.
Clean the kitchen thoroughly to remove food debris and grease on and around equipment to prevent attracting vermin.
The department's words
CHSC 114257 Clean the kitchen thoroughly to remove food debris and grease on and around equipment to prevent attracting vermin.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Search the county's inspection lookup for the name or license number L10420.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Routine inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.