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Spice Hut Indian Cuisine

101 - 9907 103 Street Fort Saskatchewan AB T8L 2C8 · Food - General

Official record from Alberta →

Inspection summary

Spice Hut Indian Cuisine has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 29, 2023. The most recent inspection, on August 13, 2024, recorded 4 infractions.

None of the 8 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on April 8, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 3 times across 3 separate inspections, most recently on April 4, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 12 times across 8 separate inspections, most recently on August 13, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 9 times across 8 separate inspections, most recently on August 13, 2024. For example: 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 safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 6 separate inspections, most recently on August 13, 2024. For example: Do food handlers at the facility have adequate food safety training?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

8 inspections

  1. Monitoring Inspection

    4 infractions

    • 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?
      • No food handling permit was posted at the facility.Ensure a valid food handling permit is posted at a visible location in the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • * Food safety course not observed . Ensure food safety course is obtained immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Lights above the food preparation areas was observed to be burned. Ensure adequate lighting for adequate cleaning and disinfection.*Light covers in disrepair. Ensure adequate light covers. *Ceiling tiles were observed to be in disrepair. Ensure ceiling tiles are in good repair and easily cleanable and impervious to moisture.*Dish machine was observed to be leaking. Ensure all equipment is in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exit door frame appears to be in disrepair. Ensure door frame/walls are fixed/replaced to ensure no gaps in between door and frame.
  2. Risk Management Inspection

    4 infractions

    • 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?
      • No food handling permit was posted at the facility.Ensure a valid food handling permit is posted at a visible location in the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • * Food safety course not observed. Ensure food safety course is obtained immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Lights above the food preparation areas was observed to be burned. Ensure adequate lighting for adequate cleaning and disinfection.*Light covers in disrepair. Ensure adequate light covers. *Ceiling tiles were observed to be in disrepair. Ensure ceiling tiles are in good repair and easily cleanable and impervious to moisture. *Dish machine was observed to be leaking. Ensure all equipment is in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exit door frame appears to be in disrepair. Ensure door frame/walls are fixed/replaced to ensure no gaps in between door and frame.
  3. Risk Management Inspection

    4 infractions

    • 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?
      • No food handling permit was posted at the facility.Ensure a valid food handling permit is posted at a visible location in the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • * Food safety course not observed. Ensure food safety course is obtained immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exit door frame appears to be in disrepair. Ensure door frame/walls are fixed/replaced to ensure no gaps in between door and frame.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Lights above the food preparation areas was observed to be burned. Ensure adequate lighting for adequate cleaning and disinfection.*Light covers in disrepair. Ensure adequate light covers. *Ceiling tiles were observed to be in disrepair. Ensure ceiling tiles are in good repair and easily cleanable and impervious to moisture. *Dish machine was observed to be leaking. Ensure all equipment is in good repair.
  4. Risk Management Inspection

    4 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?
      • *Mice droppings were observed in several areas of the restaurant. No live activity observed. Areas were shown to the operator.*A large gap in between the exit door and wall was observed. Ensure gap is closed immediately. *A large gap was observed in the wall under the dishwashing area. Ensure gap is closed immediately.
    • 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?
      • No food handling permit was posted at the facility.Ensure a valid food handling permit is posted at a visible location in the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • * Food safety course not observed. Ensure food safety course is obtained immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Lights above the food preparation areas was observed to be burned. Ensure adequate lighting for adequate cleaning and disinfection.*Light covers in disrepair. Ensure adequate light covers. *Light switch in disrepair. Ensure all equipment is in good repair.*Ceiling tiles were observed to be in disrepair. Ensure ceiling tiles are in good repair and easily cleanable and impervious to moisture. *Dish machine was observed to be leaking. Ensure all equipment is in good repair.
  5. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Used cloths were observed through the kitchen. Ensure cleaning cloths are clean and stored in a sanitizer solution.
    • 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?
      • *Mice droppings were observed in several areas of the restaurant. No live activity observed. Areas were shown to the operator.*A large gap in between the exit door and wall was observed. Ensure gap is closed immediately. *A large gap was observed in the wall under the dishwashing area. Ensure gap is closed immediately.
    • 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?
      • No food handling permit was posted at the facility.Ensure a valid food handling permit is posted at a visible location in the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • * Food safety course not observed. Ensure food safety course is obtained immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Lights above the food preparation areas was observed to be burned. Ensure adequate lighting for adequate cleaning and disinfection.*Light covers in disrepair. Ensure adequate light covers. *Light switch in disrepair. Ensure all equipment is in good repair.*Ceiling tiles were observed to be in disrepair. Ensure ceiling tiles are in good repair and easily cleanable and impervious to moisture. *Dish machine was observed to be leaking. Ensure all equipment is in good repair.
  6. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Used cloths were observed through the kitchen. Ensure cleaning cloths are clean and stored in a sanitizer solution.
    • 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?
      • Cleaning records and temperature control records were not observed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Food observed to be in open containers and not protected from contamination. Food stored in an open can. Ensure adequate food storage and labelling. *Personal items (i.e. phone) was stored on top of a food container. Immediately remove and adequately store personal belongings.
    • 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 inspection report was not available. It appears that Abell was called for follow up. Ensure pest control is booked again to verify traps and possible vermin entries. *Mice droppings were observed in several areas of the restaurant. No live activity observed. Areas were shown to the operator.*A large gap in between the exit door and wall was observed. Ensure gap is closed immediately. *A large gap was observed in the wall under the dishwashing area. Ensure gap is closed immediately.
    • 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?
      • No food handling permit was posted at the facility.Ensure a valid food handling permit is posted at a visible location in the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • * Food safety course not observed. Ensure food safety course is obtained immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Lights above the food preparation areas was observed to be burned. Ensure adequate lighting for adequate cleaning and disinfection.*Light covers in disrepair. Ensure adequate light covers. *Light switch in disrepair. Ensure all equipment is in good repair.*Ceiling tiles were observed to be in disrepair. Ensure ceiling tiles are in good repair and easily cleanable and impervious to moisture. *Dish machine was observed to be leaking. Ensure all equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Corrugated cardboard stored behind the grill. Ensure cardboard is adequately disposed of.*Overall sanitation needs to be improved. Areas appeared to be unorganized and unclean (i.e. stained walls, debris on the microware door).*Cleaning in the walk-in cooler and walk in freezer is needed.
  7. Risk Management Inspection

    2 infractions

    • 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?
      • No food handling permit was posted at the facility.Ensure a valid food handling permit is posted at a visible location in the facility.
    • 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 ventilation system is due for professional maintenance.Ensure maintenance is completed.
  8. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher had 0ppm of chlorine after priming and several cycles. Sanitizing in 100ppm of chlorine solution in the the 2-compartment sink beside the dishwasher was demonstrated with staff.repaired. Ensure dishwasher is repaired and tested at 100ppm of chlorine or wash, rinse and sanitize dishes in the available 3-compartment sink.
    • 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?
      • No food handling permit was posted at the facility.Ensure a valid food handling permit is posted at a visible location in the facility.
    • 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 ventilation system is due for professional maintenance.Ensure maintenance is completed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The onion slicer on the wall was unclean.Ensure the onion slicer is cleaned after each use and maintained in a sanitary condition at all times.

Nearby inspected facilities

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