Thaizone Canada Seed Oil Report Card
Based on our menu research, Thaizone Canada cooks with: canola (deep fryer for the battered Tao chicken and Tao cauliflower, imperial rolls, fried wontons and poutine fries, and the wok/stir-fry oil). Thaizone publishes no ingredient statement, but its own Canadian Nutrition Facts table pins the fryer: Tao Chicken on rice is 32 g total fat with only 3 g saturated (9%), Tao Cauliflower 20 g / 2 g (10%), the Imperial Roll 8 g / 1 g and the tempura shrimp 15 g / 1.5 g (10%). A 9-12% saturated share across every deep-fried item matches canola (7%) and rules out soybean (15%), cottonseed (26%) and palm (49%), and canola is the standard Quebec foodservice fryer oil. Coconut milk supplies the saturated fat in the Thai soups and the yellow/red curries (those dishes read 40-56% saturated), peanuts add PUFA to Pad Thai, the Thai soup and the Peanut Stir-Fry, and the sesame mayo plus spicy mayo add more canola oil to the PokThai bowls and the Supreme Fried Rice. Portions are unusually lean for a wok chain (12-24 g total fat on 600 g+ dishes), so the stir-fry mains score low. Across the 34 menu items we analyzed, it averages 5.2g estimated PUFA per item, earning a seed-oil grade of B (Medium Risk).
Safest Orders at Thaizone Canada
Learn this once: a salad with grilled protein and the dressing left off is nearly always the lowest seed oil order anywhere. So the list below sticks to real meals, salads included, never just a water.
Cleanest full order: Teriyaki + Flirt Sparkling Drink, 2.0g total
| Item | PUFA |
|---|---|
| Passion Fruit & Mango Mousse | 0.5g |
| Wonton Soup (Starter) | 1.0g |
| Teriyaki | 2.0g |
| Wonton Soup (Solo) | 2.0g |
| Fried Rice | 3.0g |
What to Avoid at Thaizone Canada
| Item | PUFA |
|---|---|
| Chicken Tao Poutine | 17.0g |
| Tao Cauliflower Poutine | 16.0g |
| Tasting Box (12 Dumplingz) | 12.0g |
| Tao Chicken PokThai Bowl | 10.0g |
| Chicken Tao (on Rice) | 9.0g |
Frequently asked
Does Thaizone Canada use seed oils?
Based on our menu research, Thaizone Canada cooks with: canola (deep fryer for the battered Tao chicken and Tao cauliflower, imperial rolls, fried wontons and poutine fries, and the wok/stir-fry oil). Thaizone publishes no ingredient statement, but its own Canadian Nutrition Facts table pins the fryer: Tao Chicken on rice is 32 g total fat with only 3 g saturated (9%), Tao Cauliflower 20 g / 2 g (10%), the Imperial Roll 8 g / 1 g and the tempura shrimp 15 g / 1.5 g (10%). A 9-12% saturated share across every deep-fried item matches canola (7%) and rules out soybean (15%), cottonseed (26%) and palm (49%), and canola is the standard Quebec foodservice fryer oil. Coconut milk supplies the saturated fat in the Thai soups and the yellow/red curries (those dishes read 40-56% saturated), peanuts add PUFA to Pad Thai, the Thai soup and the Peanut Stir-Fry, and the sesame mayo plus spicy mayo add more canola oil to the PokThai bowls and the Supreme Fried Rice. Portions are unusually lean for a wok chain (12-24 g total fat on 600 g+ dishes), so the stir-fry mains score low. Across the 34 menu items we analyzed, it averages 5.2g estimated PUFA per item, earning a seed-oil grade of B (Medium Risk).
What oil does Thaizone Canada cook with?
Our research indicates: canola (deep fryer for the battered Tao chicken and Tao cauliflower, imperial rolls, fried wontons and poutine fries, and the wok/stir-fry oil). Thaizone publishes no ingredient statement, but its own Canadian Nutrition Facts table pins the fryer: Tao Chicken on rice is 32 g total fat with only 3 g saturated (9%), Tao Cauliflower 20 g / 2 g (10%), the Imperial Roll 8 g / 1 g and the tempura shrimp 15 g / 1.5 g (10%). A 9-12% saturated share across every deep-fried item matches canola (7%) and rules out soybean (15%), cottonseed (26%) and palm (49%), and canola is the standard Quebec foodservice fryer oil. Coconut milk supplies the saturated fat in the Thai soups and the yellow/red curries (those dishes read 40-56% saturated), peanuts add PUFA to Pad Thai, the Thai soup and the Peanut Stir-Fry, and the sesame mayo plus spicy mayo add more canola oil to the PokThai bowls and the Supreme Fried Rice. Portions are unusually lean for a wok chain (12-24 g total fat on 600 g+ dishes), so the stir-fry mains score low. Preparation can vary by location, so treat PUFA numbers as estimates.
Does Thaizone Canada use beef tallow?
No. Our research indicates Thaizone Canada cooks with canola (deep fryer for the battered Tao chicken and Tao cauliflower, imperial rolls, fried wontons and poutine fries, and the wok/stir-fry oil). Thaizone publishes no ingredient statement, but its own Canadian Nutrition Facts table pins the fryer: Tao Chicken on rice is 32 g total fat with only 3 g saturated (9%), Tao Cauliflower 20 g / 2 g (10%), the Imperial Roll 8 g / 1 g and the tempura shrimp 15 g / 1.5 g (10%). A 9-12% saturated share across every deep-fried item matches canola (7%) and rules out soybean (15%), cottonseed (26%) and palm (49%), and canola is the standard Quebec foodservice fryer oil. Coconut milk supplies the saturated fat in the Thai soups and the yellow/red curries (those dishes read 40-56% saturated), peanuts add PUFA to Pad Thai, the Thai soup and the Peanut Stir-Fry, and the sesame mayo plus spicy mayo add more canola oil to the PokThai bowls and the Supreme Fried Rice. Portions are unusually lean for a wok chain (12-24 g total fat on 600 g+ dishes), so the stir-fry mains score low, not beef tallow. For chains that fry in tallow or other real fats, see Tallow Watch.
Is Thaizone Canada seed oil free?
No. Our research indicates Thaizone Canada cooks with canola (deep fryer for the battered Tao chicken and Tao cauliflower, imperial rolls, fried wontons and poutine fries, and the wok/stir-fry oil). Thaizone publishes no ingredient statement, but its own Canadian Nutrition Facts table pins the fryer: Tao Chicken on rice is 32 g total fat with only 3 g saturated (9%), Tao Cauliflower 20 g / 2 g (10%), the Imperial Roll 8 g / 1 g and the tempura shrimp 15 g / 1.5 g (10%). A 9-12% saturated share across every deep-fried item matches canola (7%) and rules out soybean (15%), cottonseed (26%) and palm (49%), and canola is the standard Quebec foodservice fryer oil. Coconut milk supplies the saturated fat in the Thai soups and the yellow/red curries (those dishes read 40-56% saturated), peanuts add PUFA to Pad Thai, the Thai soup and the Peanut Stir-Fry, and the sesame mayo plus spicy mayo add more canola oil to the PokThai bowls and the Supreme Fried Rice. Portions are unusually lean for a wok chain (12-24 g total fat on 600 g+ dishes), so the stir-fry mains score low, which includes seed oils. See the lower-PUFA orders above for the cleanest picks.
What is the safest thing to order at Thaizone Canada?
Passion Fruit & Mango Mousse is the lowest-PUFA item we analyzed at Thaizone Canada, at an estimated 0.5g PUFA. See the Safest Orders list on this page for more options.
What should I avoid at Thaizone Canada?
Chicken Tao Poutine is the highest-PUFA item we analyzed at Thaizone Canada, at an estimated 17.0g PUFA. Fried items and creamy, mayo-based sauces are usually the heaviest.
What are seed oils?
Seed oils — canola, soybean, sunflower, corn, and similar vegetable oils — are extracted from seeds using high heat and chemical solvents. They are very high in polyunsaturated fats (PUFAs), which are unstable at cooking temperatures and can oxidize easily. Many health-conscious eaters choose to minimize seed oils and prefer foods cooked in beef tallow, butter, coconut oil, or olive oil instead. This page shows estimated PUFA grams per menu item to help you make more informed choices. These are estimates — actual values vary by preparation and location. Curious why people avoid them? Read the evidence.
Compare other chains
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See where Thaizone Canada lands on the full Seed Oil Index, or check which chains cook in real fats on Tallow Watch. Wondering about a specific dish instead? The Is It Seed Oil food guide answers it for 200+ everyday foods, and the distributor oils page covers what independent restaurants fry in.