INDIAN SPICE

#373 Bridge St W, Waterloo ON N2K 3K3 · Facility

8 inspections

1. Compliance InspectionApr 22, 2026

   5 infractions

   • Food processed in a safe manner
     • Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
     • Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
     • Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
   • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
     • Ensure food is held above 60°C (140°F) after cooking / rapid re-heating
   • Separate hand washing basin provided for food handlers
     • Provide hand washing basin in food preparation area
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
     • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
2. Compliance InspectionDec 1, 2025

   4 infractions

   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Store food off the floor to prevent contamination
   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
     • Ensure walls are kept clean and in good repair
   • Separate hand washing basin provided for food handlers
     • Provide hand washing basin in food preparation area
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles in good repair
3. Re-inspectionAug 22, 2025

   1 infraction

   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
4. Compliance InspectionAug 15, 2025

   7 infractions

   • Food protected from contamination or adulteration
     • Cover all food in storage
     • Store food off the floor to prevent contamination
   • Food processed in a safe manner
     • Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
     • Cool hazardous food from 20°C (68°F) to 4°C (40°F) within 4 hours
     • Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service
   • Food is held at 4°C (40°F) or less
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
     • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
     • Provide sanitizing solution for wiping cloths/rinsing large utensils/rinsing food contact surfaces
5. Re-inspectionMay 9, 2025

   2 infractions

   • Food protected from contamination or adulteration
     • Store food off the floor to prevent contamination
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
6. Compliance InspectionApr 30, 2025

   7 infractions

   • Food protected from contamination or adulteration
     • Protect food from contamination and adulteration
     • Cover all food in storage
     • Store food off the floor to prevent contamination
     • Store and handle ice in a sanitary manner
   • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
   • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
     • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
     • Ensure floors are kept clean and in good repair
     • Ensure walls are kept clean and in good repair
   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Maintain hand washing stations with adequate supplies
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
7. Compliance InspectionDec 10, 2024

   5 infractions

   • Food protected from contamination or adulteration
     • Cover all food in storage
   • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
     • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide hot and cold running water for hand washing in food preparation area
     • Provide paper towels in a dispenser at hand basin in food preparation area
     • Provide soap in a dispenser at hand basin in the food preparation area
     • Maintain hand washing stations with adequate supplies
   • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
     • Maintain and arrange furniture to permit a clean and sanitary condition
     • Maintain and arrange equipment to permit a clean and sanitary condition
   • Cloths and towels maintained in clean, good repair and not used for other purposes
     • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
     • Ensure wiping cloths are kept in a sanitizing solution when not in use
     • Keep cloths clean, in good repair, and restricted to a single task
8. Re-inspectionJul 26, 2024

   4 infractions

   • Food is held at 4°C (40°F) or less
     • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
     • Ensure all hazardous foods are stored at 4°C (40°F) or less
   • Hand washing basin with supplies of soap and paper towels in dispensers
     • Provide paper towels in a dispenser at hand basin in food preparation area
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
     • Ensure equipment, utensils and or multi-service articles in good repair
     • Ensure equipment, utensils and or multi-service articles are cleaned and sanitized
   • Food premise is protected against the entry and harbouring of pests
     • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, birds, rodents, and other pests