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Spice Hut

6554 4 Street NE Calgary AB T2K 6H2 · Food - General

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • December 04 - Please continue to send records of pest monitoring activities via email. November 20 - The mouse droppings have been cleaned and a licensed pest operator carried out an initial assessment of the facility on November 18 and set up traps and bait stations.**Please continue monitoring the facility via the services of the licensed operator to determine the status/extent of the infestation.
  2. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available for monitoring sanitizer concentrations.**Please obtain the required test strips.
    • 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 mouse droppings have been cleaned and a licensed pest operator carried out an initial assessment of the facility on November 18 and set up traps and bait stations.**Please continue monitoring the facility via the services of the licensed operator to determine the status/extent of the infestation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The base of the lower compartment of the standing cooler was observed to be in disrepair, exposing the inner insulation material.**Please have the cooler repaired to ensure it is impervious to moisture, smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The following areas/items require cleaning.1. The shelves in the kitchen.2.The walls in the dry storage area.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers holding food under storage in the coolers and on shelves were uncovered.**Ensure all food items under storage are protected from contamination at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food items under storage in the prep cooler measured between 5.8 to 7 degrees C. The operator indicated it may be due to high traffic.**Please monitor the cooler to ensure it is capable of maintaining adequate temperatures of 4 degrees C or below. Adjust/repair if required.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available for monitoring sanitizer concentrations.**Please obtain the required test strips.
    • 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?
      • -Mouse droppings were observed below the shelves in the back storage area and below the counter in the front service area.-Pest monitoring has not been performed in 2 months.**Please employ the services of a licensed pest operator to investigate and eliminate the pests. Records of the pest controls activities must be maintained on file and available for review at all times.**Ensure to safely clean the mousing droppings using bleach and PPE.
    • 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 shelf above the hand sink was raw wood.Apply a finish to the raw wood shelves so the surfaces are smooth, non-absorbent to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The base of the lower compartment of the standing cooler was observed to be in disrepair, exposing the inner insulation material.**Please have the cooler repaired to ensure it is impervious to moisture, smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The following areas/items require cleaning.1. The floor below the cookline.2. the floor below the tandoori ovens.3. The shelves in the kitchen.4.Client washrooms.5.The walls in the dry storage area.6. The dough machine; including the base and stand.-Have the dry storage area and below the front service counter decluttered and organized to enable proper sanitation and pest monitoring activities.
  4. Risk Management Inspection

    1 infraction

    • 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 shelf above the hand sink was raw wood.Apply a finish to the raw wood shelves so the surfaces are smooth, non-absorbent to moisture and easily cleanable.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed a phone stored on the preparation counter/ cutting board.Advised staff, while preparing food, they should not be handling personal items. Keep these items stored elsewhere
    • 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?
      • Pest control records were not available.Obtain pest control records.
    • 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 shelf above the hand sink was raw wood.Apply a finish to the raw wood shelves so the surfaces are smooth, non-absorbent to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was a carboard strip taped along the corner of the prep cooler.Remove this cardboard.2. The white cutting board has significant groves that have accumulated debris.Repair or replace the cutting board.
  6. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Owner demonstrated chicken skewering process which involved balancing skewered raw chicken on top of dishwashing sinks above dirty dishes. Process/handle foods on designated food prep surfaces - not on top of garbage containers or dirty dishwashing sinks. Change process or provide additional food prep counter space as necessary.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Vegetable pakora and samosas were cooling at room temp next to the deep fryer; temp measured 33-35C. Please practice quick-cooling methods. Owner placed into cooler.2) Pots of perishable foods (meat and vegetable special of the day) were stored on burners that were turned off; temp measured 37-40C. Keep burners on low to maintain hot perishable foods at 60C (corrected).3) Several pails of sauces and gravies were removed from the cooler and stored at room temp at the cook line; temps ranged 23-34C. Store cold perishable foods at 4C or lower (corrected).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean skewers were stored in long black ABS pipes. The pipes were difficult to clean, were contaminated with food debris, and not foodgrade. Please store food utensils in a sanitary manner.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods kept in the standing fridge closed to the ventilation canopy were uncovered.Foods were promptly covered.
    • 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 pest control record available.Maintain monthly pest control records.AHS pest control checklist was sent to the operator.
    • 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?
      • Front door was opened.Front door was promptly closed.Ensure doors are closed at all times to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Reoccurring issue from 2020-10-08:Water was intermittently splashing out when the dishwasher was running a cycle.Rags were placed on the floor to absorb the water.Pool of water was observed on the floor.Repair or replace dishwasher to prevent leaks.Outstanding issue from 2020-10-08There is water spray off from the mechanical high-temperature dishwasher. When in operation, water intermittently will spurt from bottom left edge of front panel door onto the floor. Operator using rags on floor to absorb water. Ensure dishwasher does not leak water onto floor surfaces.
  9. Risk Management Inspection

    2 infractions

    • 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 pest control record available.Maintain monthly pest control records.AHS pest control checklist was sent to the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Reoccurring issue from 2020-10-08:Water was intermittently splashing out when the dishwasher was running a cycle.Rags were placed on the floor to absorb the water.Pool of water was observed on the floor.Repair or replace dishwasher to prevent leaks.Outstanding issue from 2020-10-08There is water spray off from the mechanical high-temperature dishwasher. When in operation, water intermittently will spurt from bottom left edge of front panel door onto the floor. Operator using rags on floor to absorb water. Ensure dishwasher does not leak water onto floor surfaces.
  10. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths was kept on the counter.Cloths was promptly kept inside the sanitizing bucket measured at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods stored in the sliding door fridge close to the ventilation canopy were uncovered.Foods were promptly covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice kept on the counter was measured at 33°C.Rice was promptly discarded.Ensure food is brought out in small portions during lunch time or get a hot holding unit to keep food hot at 60°C or above.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Opened lemon juice bottle was kept on the shelf.Manufacturer's instruction states "refrigerate after opening".Lemon juice bottle was discarded.Follow manufacture's instruction for use at all times.
    • 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 pest control record available.Maintain monthly pest control records.AHS pest control checklist was sent to the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring issue from 2020-10-08:Knife holder was attached to the wall surface above the 3-compartment sink and within splash zone during dishwashing.Install knife holder in an area free from contamination.Outstanding issue since 2020-10-08:Knife holder is attached to wall surface above the dishwash sinks and within splash zone from faucet. Dry splatter marks were observed on the wall around the knife holder. Move the knife holder to a wall surface area that is not subject to water spray from sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Reoccurring issue from 2020-10-08:Water was intermittently splashing out when the dishwasher was running a cycle.Rags were placed on the floor to absorb the water.Pool of water was observed on the floor.Repair or replace dishwasher to prevent leaks.Outstanding issue from 2020-10-08There is water spray off from the mechanical high-temperature dishwasher. When in operation, water intermittently will spurt from bottom left edge of front panel door onto the floor. Operator using rags on floor to absorb water. Ensure dishwasher does not leak water onto floor surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food containers were not covered, labelled and accumulated with dirt and food debris.Replace food containers with covers and clearly label the containers to identify their content.