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Spice Hut Indian Cuisine

421 Main Street, 5, Tofino, BC, V0R 2Z0 · Food Premises

Official record from Island Health →

Inspection summary

Spice Hut Indian Cuisine has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 23, 2026. The most recent inspection, on July 30, 2026, recorded 5 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 2 times across 2 separate inspections, most recently on July 30, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 23, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • 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 2 times across 2 separate inspections, most recently on July 30, 2026. For example: Food Handler Training

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on July 30, 2026. For example: Food Safety Plan/Sanitation Plan

  • 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 4 times across 2 separate inspections, most recently on July 30, 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

    5 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The upright freezer has malfunctioned and foods within this cooler have thawed, but are not within the temperature danger zone 3C or below.
      • Take the following actions: 1. Remove all potentially hazardous foods form the freezer. 2. Repair the cooler to maintain freezing temperatures. Timeline: ASAP, Within a week
    • Improper Sanitary Facilities
      • The hand wash stations hot tap is broken and does not allow hot water to run. The cold water tap is also broken, but continuously runs cold water allowing for hand washing.
      • Corrective Actions: Take the following actions: 1. Repair the hot and cold taps. Timeline: extension granted of 1 week 2. Contact our office when this repair is complete. Note: The staff have contacted a repairperson and they will come within the next week.
    • Food Handler Training
      • No one onsite could provide proof of safe food handler training (staff had completed training in another country).
      • Take the following actions: 1. Ensure at least one person onsite hold a valid certificate in food safe training. 2. Maintain records of all safe food handler training to be available upon inspection. 3. Forward me a copy of the completed food safe training certificate. Timeline: Within 3 months
    • Food Safety Plan/Sanitation Plan
      • THIS IS A REPEATED VIOLATION: The food safety and sanitation plans were available, but logs were not being completed.
      • Corrective Actions: Complete logs as per the plans including: - temperature logs for all temperature holding equipment (CORRECTED) - cooling logs (CORRECTED) - sanitizer/dishwasher logs (incomplete) Timeline: Start this practice immediately
    • Operations and Maintenance/Other
      • THIS IS A REPEATED VIOLATION: The floorplan has been changed without approval and sinks have been removed.
      • Corrective Actions: Take the following actions: 1. Resubmit floorplans for record purposes. 2. Install a second sink must be installed by the dish washer. 3. Contact our office to discuss any other changes. OUT OF COMPLIANCE SINCE 06/09/2022 Comments A follow up inspection was conducted to the July 23, 2026 report. The following violations have been corrected: - 105: The cooler's ambient temperature is now 4°C. - 108: The dishwasher now has 50-100 ppm chlorine sanitizer. Action items outstanding: * Ensure the bowl of spice that is accessible to the public is placed into a container which is not easily contaminated by the public like a shaker. * Ensure all foods are stored with dates that indicate when they are safe to use. * Do not store food equipment on absorbent materials like cardboard. Remove all cardboard covering shelves from the premises. * Some areas on the walls require repair due to peeling paint. Repair these areas. * Trash bags were not observed to be in use today; however, if they are still used used to cover dough. Provide evidence of this to our office or do not use trash bags on dough. * Ensure all foods are stored with lid or protective covering when not in immediate use. Resources to be provided: - Food safety courses approved in BC
  2. Routine

    6 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • The two door cooler in the kitchen was 9-10C. Ambient temperatures were 10C. Foods probed were 9C.
      • Take the following actions: 1. Remove all potentially hazardous foods from this cooler. Do not use this cooler until it maintains at or below 4C. Timeline: Immediately 2. Repair the cooler to maintain 4C. Timeline: within a week
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • THIS IS REPEATED VIOLATION There was no measurable concentration of chlorine sanitizer in the chemical dishwasher.
      • 1. Do not use the dishwasher for sanitizing purposes until it dispense 50-100 ppm of chlorine during the sanitizing cycle 2. Contact me once the repair has been completed. Timeline: ASAP, within a week
    • Improper Sanitary Facilities
      • The hand wash stations hot tap is broken and does not allow hot water to run. The cold water tap is also broken, but continuously runs cold water allowing for hand washing.
      • Take the following actions: 1. Repair the hot and cold taps. Timeline: ASAP, within a week 2. Contact our office when this repair is complete.
    • Food Handler Training
      • Observations: No one onsite could provide proof of safe food handler training. However, one of the staff onsite had stated they completed the training.
      • Corrective Actions: Provide a food safe certificate to me by email. Maintain records of all safe food handler training to be available upon inspection. Ensure at least one person per shift has completed safe food handler training. Timeline: immediate
    • Food Safety Plan/Sanitation Plan
      • THIS IS A REPEATED VIOLATION: The food safety and sanitation plans were available, but logs were not being completed.
      • Complete logs as per the plans including: - temperature logs for all temperature holding equipment - cooling logs - sanitizer/dishwasher logs Timeline : Start this practice immediately
    • Operations and Maintenance/Other
      • THIS IS A REPEATED VIOLATION: The floorplan has been changed without approval and sinks have been removed.
      • Take the following actions: 1. Resubmit floorplans for record purposes. 2. Install a second sink must be installed by the dish washer. 3. Contact our office to discuss any other changes. OUT OF COMPLIANCE SINCE 06/09/2022 Comments A routine inspection was conducted. Repeated violations were present during this inspection. Continued non-compliance may lead to progressive enforcement action. Please contact me to discuss this matter. A follow up inspection will be conducted on July 30, 2026. Please contact me once a plan has been made to repair the dishwasher, cooler, and hand sink. A focused inspection was also conducted regarding a complaint received of metal ball bearings being in foods. Focused inspection comments: * The staff onsite were aware of this issue. A broken commercial blender was where the ball bearings originated from. Any potentially contaminated foods have already been discarded. A new commercial blender was obtained and was present onsite. Ensure all equipment is routinely inspected for potential damage, wear and tear, or breakage. Action items: * Ensure all foods are stored with dates that indicate when they are safe to use. * Do not store food equipment on absorbent materials like cardboard. Remove all cardboard covering shelves from the premises. * Do not store food or food equipment in the dishwasher splash zone. Remove all food and equipment from this area. * Some areas on the walls require repair due to peeling paint. Repair these areas. * Trash bags are used to cover dough. Ensure these are food grade and provide evidence of this to our office or do not use trash bags on dough. * Ensure all foods are stored with lid or protective covering when not in immediate use. Comments: - No signs of pests were observed. - Hot holding is above 60°C.

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