Spice & Curry
49 Keil Drive S, Chatham ON N7M 3G7 · Restaurant
33 inspections
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
1 infraction
- Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
- Ensure multi-service articles are cleaned and sanitized after each use
- Ensure utensils are cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
- Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
- Required
2 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are used only for employee hand washing
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
- Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
- Ensure all equipment, utensils, and surfaces are corrosion-resistant
- Ensure all equipment, utensils, and surfaces are non-toxic
- Ensure all equipment, utensils, and surfaces are free from cracks, crevices, and open seams
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Ensure ceilings are kept clean and in good repair
- Ensure floors are kept clean and in good repair
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
3 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
- Ensure hand washing stations are used only for employee hand washing
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- The ventilation system requires thorough cleaning
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Follow-up
0 infractions
- Required
5 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure walls are kept clean and in good repair
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- The ventilation system requires thorough cleaning
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure the mechanical dishwasher is equipped with an easily readable thermometer that shows wash and rinse temperatures
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
1 infraction
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Required
2 infractions
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain 4°C (40°F) or less
- Food that is intended to be held in a frozen state is kept in a frozen state until sold or prepared for use s. 28
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Follow-up
0 infractions
- Required
2 infractions
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat s. 11
- The equipment used for refrigeration or hot-holding of potentially hazardous food is of adequate size to maintain applicable temperatures and is equipped with accurate indicating thermometers S. 30
- Ensure refrigeration equipment is of sufficient size to store cold foods and maintain applicable temperatures
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
- The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke, and excessive heat. s. 11
- The ventilation system requires thorough cleaning.
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Ensure hand wash basin is only used for handwashing
- Provide hand washing basin in a convenient location in the food preparation area
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Provide hand washing basin in a convenient location in the food preparation area
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Maintain refridgeration unit in a clean & sanitary manner
- Separate hand washing basin provided for food handlers s.20(1)(c)
- Required
0 infractions
- Follow-up
0 infractions
- Required
5 infractions
- Food is cooled from 60°C (140°F) to 4°C (40°F) within appropriate time
- Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Ensure all food is protected from potential contamination and adulteration
- Cover all food in storage
- Proper storage of clean utensils (including single service utensils) s.81
- Store utensils in manner preventing contamination
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Maintain cupboards/shelving in a clean and sanitary manner
- Defrost freezer
- Maintain refridgeration unit in a clean & sanitary manner
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure ceilings are kept clean and in good repair
- Ensure walls are kept clean and in good repair
- Food is cooled from 60°C (140°F) to 4°C (40°F) within appropriate time
- Required
1 infraction
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Maintain cupboards/shelving in a clean and sanitary manner
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Required
1 infraction
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Ensure floors are kept clean and in good repair
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Required
3 infractions
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Store food at least 15 cm off the floor to prevent contamination s.22 / 23
- Proper storage of clean utensils (including single service utensils) s.81
- Store utensils in manner preventing contamination
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Ensure all surfaces are clean and maintained in good repair
- Maintain cupboards/shelving in a clean and sanitary manner
- Maintain refridgeration unit in a clean & sanitary manner
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Follow-up
0 infractions
- Required
2 infractions
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
- Remove ice build up from freezer units
- Maintain refridgeration unit in a clean & sanitary manner
- Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Ensure walls are kept clean and in good repair
- Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59