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Spice Hut

1310 Bow Valley Trail Canmore AB T1W 1N6 · Food - General

5 inspections

  1. Risk Management Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap for the kitchen handsink was still leaking and staff were turning off the hot water on/off under the sink. Leak to be fixed.The soap dispenser at the handsink was not working. Container of handsoap placed there but dispenser to be fixed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Foods in the coolers were not date-labelled as to when they were made. Date prepared foods as to when they were made so all staff are aware of when the items were prepared.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not on display. Please display current food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some broken/cracked light covers. Please ensure all ceiling lights have covers and that these covers are in good condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a leak from the hot water tap of the handsink; staff were shutting off the hot water supply under the sink to stop the leak. Leak to be repaired.Some of the shelving is rusty and there is a shelf across from the three compartment sink that is lined with aluminum foil. Other shelf in back of kitchen with protective sticker not removed but damaged and coming off in areas. Remove sticker. Rusty shelving to be re-finished/replaced.The backsplash is pulling away from the wall in one of the staff washrooms. To be re-secured.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility still need cleaning:-some of the exhaust filters and the areas surrounding the exhaust hood-outside surfaces of the white bulk storage bins on wheels-area around mopsink and the mopsink itself
  2. Risk Management Inspection

    10 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs are not being maintained to verify all high risk foods are being cooled quickly enough. Cooling logs to be done.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap for the kitchen handsink was still leaking and staff were turning off the hot water on/off under the sink. Leak to be fixed.The soap dispenser at the handsink was not working. Container of handsoap placed there but dispenser to be fixed.The paper towel dispenser at the handwashing sink by the coffee machine was not working. Fix the paper towel dispenser; napkins being kept here to dry hands until fixed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Foods in the coolers were not date-labelled as to when they were made. Date prepared foods as to when they were made so all staff are aware of when the items were prepared.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a young child in the dry storage room. Child to only be in customer areas not in food handler areas. Corrected during inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not on display. Please display current food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The staff bathroom doors open onto area where there is some food preparation. These doors need a self-closing device; please install.The metal table (with spray sink) in dishwashing area is now being help up with a piece of wood. Need to fix/replace this and ensure it is properly secured and when properly secured gap between table and the wall is filled/caulked.There is a light cover missing in the dry storage room and some in the kitchen are broken/cracked. Please ensure all ceiling lights have covers and that these covers are in good condition.Areas where wall was patched in dry storage room still need to be sanded, and primed/painted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a leak from the hot water tap of the handsink; staff were shutting off the hot water supply under the sink to stop the leak. Leak to be repaired.Some of the shelving is rusty and there is a shelf across from the three compartment sink that is lined with aluminum foil. Other shelf in back of kitchen with protective sticker not removed but damaged and coming off in areas. Remove sticker. Rusty shelving to be re-finished/replaced.The backsplash is pulling away from the wall in one of the staff washrooms. To be re-secured.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some cracked floor tiles by the kitchen handsink. Replace all cracked floor tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of take-out containers were being stored on the floor in the bar area. Store up off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas throughout the facility need cleaning:-shelving units in servery area where a sticky substance has spilled-floor along walls in a couple of areas where there is still a bit of debris (back wall between shelving, dry storage room)-some of the exhaust filters and the areas surrounding the exhaust hood-outside surfaces of the bulk storage bins on wheels-walls where some food splashed-area around mopsink and under the three compartment sink; mopsinkThere is also some items in the kitchen that should not be stored in the kitchen (e.g. shovel) and unused and/or damaged items in the kitchen. Remove these items.
  3. Demand Inspection

    13 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs are not being maintained to verify all high risk foods are being cooled quickly enough. Cooling logs to be done.Logs of cooler and freezer temperatures are not being done. Cooler and freezer temperature as to be checked daily and recorded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were personal items (jacket, etc.) hanging on a food storage shelf in the dry storage room. There were personal items on a shelf with take-out containers on the shelving outside the kitchen. Store perStore personal items separate from food and utensils.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several spray bottles of chemical were not labeled as to their contents or were incorrectly labeled. Label all spray bottles of chemical as to their contents. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection there was fish thawing in a sink; both the fish and water were at 25C. Fish discarded during inspection.Need to ensure proper thawing procedures are being used: thaw in a cooler that is at 4C or less or under cold running water (not in stagnant water).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No thermometer with mix/max function that can be put through the dishwasher was located. Obtain a water-resistant thermometer with a min/max function to monitor the rinse water temperature at dish level to confirm it gets to 71C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water to the kitchen handsink was shut off under the sink do to leak. Hot water to be available to wash hands. Hot water was turned back on to the tap during inspection.The soap dispenser at the handsink was not working. Container of handsoap placed there during inspection but dispenser to be fixed.The soap dispensers in the two staff washrooms were not working. Place alternate handsoap in the washrooms until dispenser can be fixed.The paper towel dispenser at the handwashing sink by the coffee machine was not working. Fix the paper towel dispenser and keep a roll of paper towel here until fixed.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No reports from pest control company on-site. Please provide last four months or reports.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Foods in the coolers were not date-labelled as to when they were made. Date prepared foods as to when they were made so all staff are aware of when the items were prepared.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not on display. Please display current food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The staff bathroom doors open onto area where there is some food preparation. These doors need a self-closing device; please install.The metal table (with spray sink) in dishwashing area is now being help up with a piece of wood. Need to fix/replace this and ensure it is properly secured and when properly secured gap between table and the wall is filled/caulked.There is a light cover missing in the dry storage room and some in the kitchen are broken/cracked. Please ensure all ceiling lights have covers and that these covers are in good condition.Wall in dry storage room is damaged. Please repair hole and ensure wall is smooth and easily cleanable afterwards. Other area where wall was patched needs to be sanded and painted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a leak from the hot water tap of the handsink; staff were shutting off the hot water supply under the sink to stop the leak. Leak to be repaired.There is leaks from the tap and spray fixture at the sink to the right of the dishmachine. To be repaired.Some of the shelving is rusty or is being lined with cardboard. Rusty shelving to be re-finished/replaced and cardboard removed.The backsplash is pulling away from the wall in one of the staff washrooms. To be re-secured.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a used/dirty knife put back on magnetic knife rack. Knives to be cleaned and sanitized before putting back on knife rack.Spoons/scoops used throughout the day on the cooking line were being stored in water between uses. Are to store in a manner that does not promote bacterial growth. Corrected during inspection; put into ice water. Make sure the ice is changed frequently.Boxes of take-out containers were being stored on the floor in the bar area. Store up off the floor.There is a cracked plastic food container. Please discard it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas throughout the facility need cleaning:-shelving units where there is food debris on them-floor along walls where there is debris and/or build-up of dirt/debris-some of the exhaust filters and the areas surrounding the exhaust hood-walk-in-cooler where ceiling/walls are dusty-outside surfaces of the bulk storage bins on wheels-walls where some food splashed-area around mopsink and under the three compartment sink-staff washrooms-stand mixerThere is also some items in the kitchen that should not be stored in the kitchen (e.g. shovel) and unused and/or damaged items in the kitchen. Remove these items.
  4. Risk Management Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs are not being maintained to verify all high risk foods are being cooled quickly enough. Cooling logs to be done.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Are using quat sanitizer. Ensure it is kept at 200-400ppm and obtain quat testing strips (advised they'd been ordered already).
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weatherstripping around the back door is coming off, leaving a gap. To be repaired.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not on display. Please display current food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some missing tiles by 3-compartment sink in the back area. To be replaced.The staff bathroom doors open onto area where there is some food storage/preparation (was a container of rice soaking in water in this area). These doors need a self-closing device; please install.There is a gap between wall and metal table (with spray sink) in dishwashing area. Please fill this gap to prevent debris from accumulating in this area. Was advised new table is coming and it will be properly sealed to the wall.There is a light cover missing in the dry storage room and some in the kitchen are broken/cracked. Please ensure all ceiling lights have covers and that these covers are in good condition.Wall in dry storage room is damaged. Please repair hole and ensure wall is smooth and easily cleanable afterwards. Other area where wall was patched needs to be sanded and painted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is generally good, just the interior surfaces/edges of the exhaust hood need cleaning.
  5. Demand Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was made-up ready for use on food contact surfaces when needed. Please ensure there is a 100-200ppm solution of chlorine sanitizer available for use throughout the day on food contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandlers were using their hands to shut off the taps after handwashing. Are to use paper towel to prevent re-contaminating hands. Discussed with staff during inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs are not being maintained to verify all high risk foods are being cooled quickly enough. Cooling logs to be done.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Not all foods in the walk-in-cooler and the dry storage room had covers. Ensure all foods are covered (unless are still cooling in the walk-in-cooler).Bag was being hung on shelf where food is stored. Store away from food and utensils.Paper cup being used to scoop foods in dry storage bin. Scoop that can be cleaned and sanitized to be used. Corrected during inspection.When storing scoops in food product (rice, etc.) keep the handles of the scoops out of the food product. Rice and some dry bulk items had the handles in the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Black chickpeas in walk-in-cooler were at 9C. Was advised they had been made yesterday. Were not cooled quickly enough for food safety. Need to cool high risk foods from 60C-20C within 2 hours, then from 20-4C within 4 hours. Were discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Left-side prep cooler was at 6-7C. Monitor to ensure it can keep foods at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water was shut off to the handsink by the fountain pop machine. Corrected during inspection.The paper towel dispenser was not functional in one of the staff washrooms. Corrected during inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weatherstripping around the back door is coming off, leaving a gap. To be repaired.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Prepared food items in walk-in-cooler aren't being dated as to when they were made. Prepared food items are to be date-labelled.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit was not on display. Please display current food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some cracked floor tiles in front of the stove and some missing tiles by 3-compartment sink in the back area.To be repaired.The staff bathroom doors open onto area where there is some food storage/preparation (was a container of rice soaking in water in this area). These doors need a self-closing device; please install.There is a gap between wall and metal table (with spray sink) in dishwashing area. Please fill this gap to prevent debris from accumulating in this area. Was advised new table is coming and it will be properly sealed to the wall.There is a light cover missing in the dry storage room and some in the kitchen are broken/cracked. Please ensure all ceiling lights have covers and that these covers are in good condition.Wall in dry storage room is damaged. Please repair hole and ensure wall is smooth and easily cleanable afterwards. Other area where wall was patched needs to be sanded and painted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs, etc. being used throughout the day were being kept in room temperature water between uses. To be kept in sanitizer at proper concentration, in water <4C or in water above 60C to prevent growth of bacteria on the utensils. Corrected during inspection; put into ice water.There was a damaged metal sieve. Was discarded during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the ice wands were sitting on the floor of the freezer. These are to be stored in a sanitary manner. To be cleaned and sanitized and then stored in a manner that will keep them clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is generally good but there are areas that need more thorough cleaning:-floor along walls where some food debris has fallen, including in dry storage room (also around legs of shelving in dry storage room)-exhaust good filter and interior surfaces where some grease build-up-wall to left of prep cooler (by microwave) where some food splashed and in dishpit area by handsink-floor of freezer where some food spilled-a couple of the shelves need cleaning