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Spice Boulevard

694 Dundas St, Woodstock ON N4S 1E6 · Restaurant

8 inspections

  1. Follow-up

    0 infractions

  2. Required

    3 infractions

    • Acceptable sanitizing method and testing
      • ensure that the method of sanitization is appropriate.
    • Safe storage of toxic/ poisonous substances
      • ensure toxic/ poisonous substances are kept in a compartment separate from food, utensils and food surfaces
      • ensure toxic/ poisonous substances are kept in a properly labelled container
    • Temperature control for storage of potentially hazardous foods
      • ensure potentially hazardous foods are stored at 4°C and lower
  3. Follow-up

    2 infractions

    • Food premises maintenance
      • ensure that garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the premises in a sanitary condition
    • Mechanical dishwasher operation and maintenance
      • ensure clean wash water is maintained at a temperature between 60°C and 71°C
      • ensure the sanitizing rinse water is maintained at a temperature greater than 82°C and is applied for a minimum of 10 seconds
      • ensure chemical sanitizer solution levels are at appropriate concentrations
      • provide easy-to-read thermometers that accurately show wash and rinse temperatures
  4. Required

    4 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure that garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the premises in a sanitary condition
    • Food premises free of conditions that attract pests
      • ensure premises free from conditions that could lead to the harbouring or breeding of pests.
    • Sanitizing food contact surfaces and equipment
      • ensure that the surfaces of equipment and facilities that come in contact with food are cleaned and sanitized as often as is necessary to maintain such surfaces in a sanitary condition
      • ensure that the method of sanitization is appropriate
      • provide a test reagent for determining the concentration of sanitizer where the sanitizing operation takes place
    • Mechanical dishwasher operation and maintenance
      • ensure the sanitizing rinse water is maintained at a temperature greater than 82°C and is applied for a minimum of 10 seconds
      • ensure chemical sanitizer solution levels are at appropriate concentrations
  5. Follow-up

    0 infractions

  6. Required

    3 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
      • ensure that walls and ceilings of rooms and passageways are readily cleanable and maintained in a sanitary condition
      • ensure every room is kept free from materials and equipment not regularly used in the room
      • levels of illumination required under Ontario Regulation 332/12 (Building Code) are present during all hours of operation
    • Food premises provided with adequate access to potable water
    • All food is processed in a manner that makes the food safe to eat
      • ensure safe internal cooking temperature of potentially hazardous food
  7. Follow-up

    2 infractions

    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
    • Sanitizing food contact surfaces and equipment
      • ensure that the method of sanitization is appropriate
  8. Required

    8 infractions

    • Food premises operation general
      • ensure premises is free from conditions that may: be a health hazard, adversely affect the sanitary operation of the premises, or adversely affect the wholesomeness of the food
    • Food premises maintenance
      • ensure that the floor or floor coverings are tight, smooth and non-absorbent in rooms where food is handled or stored, utensils are cleaned, or in washrooms
    • Food premises provided with adequate access to potable water
      • ensure that handwashing stations are maintained, adequately supplied and used solely for handwashing
    • Food premises has pest control program and no live animals
      • ensure protection against the entry of pests
    • Sanitizing food contact surfaces and equipment
      • ensure that the method of sanitization is appropriate
    • Mechanical dishwasher operation and maintenance
      • provide easy-to-read thermometers that accurately show wash and rinse temperatures
    • Food protected from contamination and adulteration
      • ensure all food is protected from contamination and adulteration
      • separate raw and ready-to-eat foods during storage and handling
    • Storage of food
      • cover all food in storage
      • store foods off the floor