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Five Spice Kitchen

3 - 5111 Bowness Road NW Calgary AB T3B 4M9 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back screen door has a visible gap on the bottom.- Have the weather strip moved so the gap is covered.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit post is expired since 2019 and it is behind the air fryer.- Have the new Food permit post and place where it is visible to the general public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used single use gloves were kept in the sub prep cooler upper compartment.Do not reuse single use gloves or utensils.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was over 200ppm.Corrected on site. Ensure the chlorine sanitizer solution is around 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink paper towel dispenser was not functional.Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used single use gloves were kept in the sub prep cooler upper compartment.Do not reuse single use gloves or utensils.
  4. Demand Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Observed a gap along the bottom of the back exit door. - Please seal the gap to prevent the entry of pests into the facility.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine sanitizer in bucket was too strong. - Corrected during inspection. - Please ensure chlorine sanitizers are used at 100 ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Observed a gap along the bottom of the back exit door. - Please seal the gap to prevent the entry of pests into the facility.