Pinch of Spice
110 - 2 Jewell Street Red Deer AB T4P 4G8 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning requested for the floors and long walls under equipment visible grease dirt and food debris build up in order to help prevent mouse infestation. Cleaning is to be completed by Wednesday April 29
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution is not at adequate strength - 25 ppm chlorine.Sanitizer solution was changed and 100 ppm chlorine verified with test stripsCleaning clothes are kept in a solution of Sanitizer.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Some Food containers in cooler were not covered.Food containers were provided with a lid or saran wrap to cover food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A box of fish and two bags of chicken were out thawing at room temperature.Arvind moved both items to a cooler to continue thawing.High risk foods such as chicken, fish and other meats must be thawed out in a maner that ensures the temperature of the product does not go above 4 C. The following methods of thawing are acceptable - thawing under cold running water and checking temperature to ensure it is maintained below 4 C.- thawing in cooler so that the temperature is maintained below 4 C.
- 23. Is the facility maintained in a clean and sanitary condition?
- The inside of the coolers are in need of cleaning as well as the exterior. Cleaning is also needed throughout the kitchen in various areas such as the floor behind cooking equipment, floor under three compartment sinks and area next to the dish washer and general cleaning to be improved throughout the kitchen.Correct by Friday June 7 2025.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher sanitizer strength was at 0 parts per million chlorine.The pump for the sanitizer is working but no sanitizer solution is coming out of the dispensing tube.No detergent is coming out of the dispensing tube as well.Both containers for sanitizer and detergent were about half full.Repair is needed to the dishwasher to ensure detergent and sanitizer are being dispensed as per normal operation of the machine.Correct by Mar 14 2025Manual washing rinsing and sanitizing of dishes will be done in the three compartment sinks in the meantime.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Some food containers need to be covered with lids or saran wrap.Ensure all food containers are properly covered to prevent contamination.Correct by Oct 26
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning needed in coolers and freezers Re-Inspection will be done on Oct 26
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?