Riddim and Spice

1945 Commercial Dr, Vancouver BC V5N 4A8 · Food Service Establishment 1

Official record from Vancouver Coastal →

Inspection summary

Riddim and Spice has been inspected 42 times by Vancouver Coastal Health since April 28, 2015. The most recent inspection, on April 30, 2026, recorded 5 infractions.

8 of 42 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 35 times across 24 separate inspections, most recently on April 30, 2026. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 28 times across 21 separate inspections, most recently on April 30, 2026. For example: Potentially hazardous food is cooled in a manner that makes it safe to eat.
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 13 times across 11 separate inspections, most recently on April 11, 2023. For example: Food is handled in a sanitary manner and is not subject to contamination.
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 7 times across 5 separate inspections, most recently on March 25, 2025. For example: The premises is free of pests.
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 7 times across 7 separate inspections, most recently on May 18, 2023. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

About this data

These results come from Vancouver Coastal Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

42 inspections

RoutineApr 30, 2026
5 infractions
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
  - Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
- Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
  - Temperature records are not being used to monitor critical limits.
- Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
- Chemicals, cleansers and similar agents are kept separate from food.
RoutineOct 29, 2025
4 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
- Chemicals, cleansers and similar agents are kept separate from food.
  - Non-food containers are not clearly labelled to identify contents.
Routine Follow-upApr 1, 2025
0 infractions
RoutineMar 25, 2025
3 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- The premises is free of pests.
  - Premises has signs of insect activity.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Routine Follow-upJul 18, 2024
0 infractions
Routine Follow-upJul 11, 2024
0 infractions
RoutineJul 9, 2024
7 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Procedures in the food safety plan are not being followed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Procedures in the sanitation plan are not being followed.
- The premises is free of pests.
  - Premises has signs of insect activity.
- The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Routine Follow-upNov 2, 2023
0 infractions
RoutineOct 26, 2023
4 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Frozen potentially hazardous food is not stored, displayed or transported at a temperature of – 18°C or below.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
Routine Follow-upMay 18, 2023
4 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
Routine Follow-upApr 24, 2023
5 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
  - Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
  - Sanitation plan is not developed.
RoutineApr 11, 2023
8 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
  - Hand washing stations are not properly supplied and maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
  - Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
  - Sanitation plan is not developed.
- The premises is free of pests.
  - Premises has signs of rodent activity.
Routine Follow-upOct 24, 2022
6 infractions
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
  - Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
  - Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
  - Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
  - Sanitation plan is not developed.
RoutineOct 14, 2022
9 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
  - Potentially hazardous food is not cooled from 60°C to 21°C within two hours, and then from 21°C to 4°C within four hours.
  - Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored or displayed at 60°C or above.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
  - Mechanical dishwasher/glasswasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
Routine Follow-upApr 14, 2022
3 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
RoutineApr 11, 2022
8 infractions
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored or displayed at 60°C or above.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Equipment, utensils and/or food contact surfaces are not maintained in a manner that prevents contamination.
  - Sanitizing solution is not present or at an improper concentration.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
  - Employees are not washing hands as often as is necessary to prevent contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
  - Food safety plan is not maintained to reflect the current menu.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
  - Sanitation plan is not developed.
- The premises is free of pests.
  - Premises has signs of rodent activity.
RoutineOct 6, 2021
5 infractions
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
  - Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored or displayed at 60°C or above.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
Request Follow-upJul 28, 2020
0 infractions
RequestJul 24, 2020
8 infractions
- Maximum number of patrons that can be accommodated on the premises has been determined
- Maximum number of patrons and staff on premises is monitored at all times
- 2m distance between backs of seats at different tables is maintained at all times
- No events over 50 people on premises
- Maximum of 6 patrons per table
- COVID-19 Safety Plan developed and in use
- COVID-19 Safety Plan contains the maximum number of patrons that can be accommodated
- Reservation contact information is kept for 30 days: First name, last name, and phone number or email of at least one member of every party
RoutineDec 20, 2019
5 infractions
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
  - Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Employees are not washing hands as often as is necessary to prevent contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
  - Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
  - Sanitation plan is not developed.
Routine Follow-upAug 22, 2019
0 infractions
RoutineAug 21, 2019
5 infractions
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Routine Follow-upApr 23, 2019
3 infractions
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Routine Follow-upApr 8, 2019
2 infractions
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
RoutineApr 8, 2019
7 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
RoutineNov 20, 2018
6 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
RoutineAug 3, 2018
1 infraction
- Each employee washes their hands as often as necessary to prevent the contamination of food.
Routine Follow-upAug 1, 2018
6 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
RoutineJun 5, 2018
11 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
- Food is handled in a sanitary manner and is not subject to contamination.
- Potentially hazardous food is cooled in a manner that makes it safe to eat.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
- Potentially hazardous food is cooked/reheated in a manner that makes it safe to eat.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Routine Follow-upFeb 8, 2018
4 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Routine Follow-upFeb 6, 2018
2 infractions
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
RoutineFeb 5, 2018
10 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- Food is handled in a sanitary manner and is not subject to contamination.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
- The premises is free of pests.
Routine Follow-upNov 27, 2017
0 infractions
Routine Follow-upNov 24, 2017
3 infractions
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
RoutineOct 17, 2017
4 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
RoutineMar 8, 2016
4 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
  - Sanitizing solution is not present or at insufficient concentration.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
Routine Follow-upSep 30, 2015
1 infraction
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
RoutineSep 28, 2015
5 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not in a condition that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Mechanical dishwasher does not provide sufficient washing and/or sanitizing action to remove contamination.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
Routine Follow-upMay 8, 2015
1 infraction
- Operation of premises is in accordance with approved floor plans and specifications.
Routine Follow-upMay 5, 2015
0 infractions
Routine Follow-upMay 4, 2015
4 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Food safety plan is not developed.
  - Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
  - Sanitizer levels are not being monitored and recorded.
RoutineApr 28, 2015
6 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Premises is not in good repair.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - Equipment, utensils and/or food contact surfaces are not used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Food safety plan is not developed.
  - Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
  - Sanitizer levels are not being monitored and recorded.

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Riddim and Spice

Inspection summary

What these findings mean

Cleaning and sanitizingHigher risk

Food temperature controlHigher risk

Protecting food from contaminationHigher risk

PestsHigher risk

Handwashing and staff hygieneHigher risk

About this data

42 inspections

Nearby inspected facilities