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Spice Hut

1400 Dogwood Street, 510, Campbell River, BC, V9W 3A6 · Food Premises

Official record from Island Health →

Inspection summary

Spice Hut has been inspected 3 times by Island Health (Vancouver Island Health Authority) since June 15, 2026. The most recent inspection, on July 6, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

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.

  • 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 3 times on June 15, 2026. For example: Food Not Protected - General

  • 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 once on June 15, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on June 16, 2026. For example: Poor Sanitary Design, Construction, Installation of Equipment & Utensils

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 15, 2026. For example: Food Safety Plan/Sanitation Plan

About this data

These results come from Island Health (Vancouver Island Health Authority), 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.

3 inspections

  1. Follow-Up

    0 infractions

  2. Follow-Up

    1 infraction

    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • The chopping machine was not properly cleaned and was still found to have accumulating debris.
      • Ensure to clean and sanitize the chopping machine. Comments Violation 105 corrected, the preparation fridges that were not functional were emptied and were not being used. No foods were being stored inside the non-functional units. Once the preparation fridges will be fixed/replaced, call/email the office so a follow-up could be conducted. Violation 110 corrected, Ice machine was cleaned and sanitized. Foods in walk-in cooler were stored in an appropriate manner: off the floor and covered. Rice scoops were stored appropriately. Violation 118 corrected, the temperature logs were being maintained.
  3. Routine

    6 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • - foods (potentially hazardous foods? Butter Chicken Sauce etx) wsere found to be improperly hot-held (over 4°celsius) for longer than 2 hours. Refrigerator was not in use and was being used interim.
      • - Corrected during Inspection. Operator voluntary discarded foods that were sitting above 4°celsius over 2 hours. Inform the office about time lines of replacement / repairing of units. No not use non-functional units until until they are able to sustain temperatures below 4°celsius.
    • Food Not Protected - General
      • - Foods in walk-in-cooler were improperly stored on the floor and were not covered.
      • - Corrected during Inspection. Ensure to store foods above floor and ensure they stay covered.
    • Food Not Protected - General
      • - Ice Machine was accumulating debris inside.
      • - Corrected during Inspection. Ensure to discard and clean and sanitize ice machine with bleach solution at 200 parts per million.
    • Food Not Protected - General
      • Rice scoops were stored improperly inside the cooker which could increase the risk of cross-contamination.
      • - Corrected during Inspection. Ensure to scoop in an adequate manner outside and ensure to replace it every 2 hours.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • - Vegetable chopping machine was maintained in unsanitary condition.
      • - Ensure that all equipment are cleaned and sanitized.
    • Food Safety Plan/Sanitation Plan
      • - Temperature logs were not maintained since February 2026.
      • - Ensure to regularly log temperatures on logs. Comments General Comments - hand sink stocked with soap, hot water, and paper towel. - Dishwasher registered 72.1°celsius at plate. - Bleach solution maintained above 200 parts per million. - Walk-in-cooler and freezer were maintained below 4°celsius and -18°celsius. - Overall premises was maintained in sanitary condition. Note: Ensure to replace ice every 2 hours in ice bath.

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