SPICE DIVINE KITCHEN

1541 MERIVALE RD. OTTAWA ON K2G 5W1 · Food Safety

13 inspections

1. Follow-up inspectionMay 29, 2026

   1 infraction

   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.
2. Routine inspectionMay 26, 2026

   2 infractions

   • Every food premise ensures that sanitary facilities are maintained in accordance with the design, construction and installation requirements in Ontario Regulation 332/12, is properly equipped and in good repair.
   • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.
3. Routine inspectionJan 21, 2026

   1 infraction

   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
4. Routine inspectionOct 14, 2025

   2 infractions

   • Toxic and poisonous substances required for maintenance of sanitary conditions are kept separate from food, in containers bearing a label and used in a manner that does not contaminate the food.
   • All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
5. Routine inspectionJul 7, 2025

   1 infraction

   • Utensils shall be sanitized through the use of an approved chemical solution or hot water for the required contact time and temperature.
6. Routine inspectionFeb 21, 2025

   0 infractions

7. Follow-up inspectionOct 30, 2024

   0 infractions

8. Follow-up inspectionOct 15, 2024

   1 infraction

   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
9. Routine inspectionOct 3, 2024

   1 infraction

   • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
10. Routine inspectionSep 26, 2024

    1 infraction

    • The ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
11. Routine inspectionMar 25, 2024

    0 infractions

12. Follow-up inspectionMar 8, 2024

    0 infractions

13. Routine inspectionMar 5, 2024

    4 infractions

    • All equipment, utensils and multi-service articles that are used for food preparation in the food premise are of sound and tight construction, in good repair and suitable for their intended use.
    • Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating.
      • Operator must ensure that there is at least one food handler or supervisor on the premise who has completed food handler training.
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower or 60°C (140°F) or higher.
    • The equipment used for refrigeration or hot-holding of potentially hazardous foods contains accurate indicating thermometers that can be easily read.