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Spice Hut

1832 Comox Avenue, Comox, BC, V9M 3M7 · Food Premises

Official record from Island Health →

Inspection summary

Spice Hut has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 16, 2026. The most recent inspection, on August 13, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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 once on July 16, 2026. For example: Critical Food Not Protected From Contamination - Micro

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on July 16, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on July 16, 2026. For example: Improper Construction / Maintenance of Establishment

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times on July 16, 2026. For example: Improper Sanitary Facilities

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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    5 infractions

    • Critical Food Not Protected From Contamination - Micro
      • Eggs stored above sauces and ready to eat foods in the walk-in cooler
      • Raw meats and eggs can contaminate other food through drippings. Ensure raw meats and eggs ae stored below or separate from ready to eat foods and produce. Correct immediately.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • Dishwasher sanitizer measured 0 ppm.
      • A sanitizing step is necessary to kill pathogens that may be present on dishes and utensils. Operator instructed to immediately switch to using manual dishwashing using the 3 compartment sink method. Service the dishwasher and ensure it is able to achieve 50-200ppm chlorine. Correct immediately.
    • Improper Sanitary Facilities
      • Hand sink located near cooking line did not contain soap. Soap dispenser was not operational.
      • All hand sinks in the facility must be supplied with hot water, soap, and paper towels at all times. Correct immediately.
    • Improper Construction / Maintenance of Establishment
      • The walls, floor, covering, and walk-in cooler were damaged and in need of maintenance and repair.
      • Poorly maintained equipment makes cleaning and sanitation more difficult. Gaps in coving could also allow for the entrance of pests. All surfaces in the facility must be smooth, easily cleanable, impervious to moisture, and maintained in good condition. Correct by September 30, 2026.
    • Operations and Maintenance/Other
      • Temperature logs not being maintained.
      • The temperatures of all coolers, freezers, and hot-holding equipment must be measured and documented at least once per day. The dishwasher sanitizer concentration must also be documented. Maintain the temperature logs and ensure copies are kept on site for at least 90 days. Correct immediately. Comments Staff mentioned the facility was in the process of changing ownership. Operating permit are not transferable between owners. New owners are to submit an application package to the EHO.

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