Spice Hut Indian Cuisine
101 - 9907 103 Street Fort Saskatchewan AB T8L 2C8 · Food - General
12 inspections
- 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.
- 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?
- 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.
- 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?
- 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.
- 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?
- 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.
- 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?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 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?
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Initial Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting in the dry storage area was inadequate. Ensure adequate lighting is available in the dry storage area to facilitate ease of cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- A lock is missing for the larger washroom stall in the women's washroom. Replace the missing lock.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial Inspection
15 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available for measuring dishwasher sanitizer concentration. Obtain chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sinks were not stocked with hand soap and paper towels. Ensure all hand sinks have an adequate supply of soap and paper towels.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- There is an inadequate supply of hot water in the front handsink. The water pressure also decreases such that there is no water flow when the faucet handle is turned towards the user. Repair the faucet and ensure there is an adequate supply of hot water and adequate water pressure.
- 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?
- A gap was observed at the back kitchen door. Weather stripping on the fire exit door is also in disrepair. Ensure the gaps are sealed and replace the damaged weather strippings to prevent pest entry into the facility.
- 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 under the front handsink located outside the kitchen. A large hole was also observed under the front handsink where the plumbing is located.- Identify all potential points of entry (holes/cracks/crevices) on walls, floor, and ceiling in the entire food premise and have them closed/sealed to prevent pest entry and harborage.- All open foods, utensils, and containers must be stored in pest proof containers with tightfitting covers to prevent contamination.- Check the inside of other cabinet, drawers and lockers for mice droppings and clean accordingly.- Empty garbage bins daily and ensure the inside as well as the outside of garbage bins are clean and sanitize.- Ensure all exit doors have proper weather stripping to prevent pest entry.- Clean out all mice droppings by soaking them in sanitizer solution before wiping the area with paper towel. DO NOT vacuum or sweep mice droppings.
- 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?
- Several flies were noted throughout the facility during the inspection. Set up pest monitoring devices for flies. Continuously monitor for pests and complete pest control as necessary.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- An electrical cover was missing for the outlets located inside the kitchen near the front kitchen door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A wall tile was missing to the left of the exhuast hood. Several wall tiles were broken and in disrepair by the back kitchen door. Repair/replace the missing and damaged wall tiles. Ensure the surface is smooth, durable, and impervious to moisture to facilitate ease of cleaning.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A ceiling tile was missing to the right of the exhaust hood. Several ceiling tiles were missing and one ceiling tile had significant water stain/damage in the boiler room. Investigate and remove any source of water infiltration, and replace the affected and missing ceiling tiles.
- 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 light fixture is not in proper working order in the walk-in cooler (used as a dry storage area) located closer to the boiler room. Light fixtures in the walk-in freezer and both walk-in coolers are missing protective light covers. Replace the missing light covers on the light fixtures or replace with a shattered proof light bulbs.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelving under the dishwashing area was made of unfinished wood. Remove the shelving, refinish the wood pieces, or replace the shelving such it is smooth, durable, and impervious to moisture to faciliate ease of cleaning.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Water leakage was observed on the plumbing fixture underneath the sink located beside the dishwasher. Tape was also observed on a pipe of the dishwasher. Repair all plumbing deficiencies.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A flooring tile by the soda racks was missing. Replace the missing floor tiles and ensure it is smooth, durable, and impervious to facilitate ease of cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning of the facility is required. Pay particular attention to the following areas:- Areas underneath the cookline and line prep cooler; grime and food build up was observed- In and around the dishwasher- Door handles and sliding doors of the stand-up coolers; sticky residue buildup was observed- Soda lines under the front hand sink- Flooring in the cooking area of the kitchen was sticky and requires thorough cleaning- Fan covers in the walk-in cooler and freezer; dust buildup was observed- Inside of the ice machine cover
- 23. Is the facility maintained in a clean and sanitary condition?
- A lock is missing for the larger washroom stall in the women's washroom. Replace the missing lock.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?