Skip to content
Loading map…

Spice Island

10058 163 Street NW Edmonton AB T5P 3N4 · 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?
      • No pest control records or evidence of pest monitoring, such as traps, were observed. Pest control measures and monitoring must be carried out regularly, with records maintained at least once a month and available onsite for review. The AHS pest control checklist has been sent via email for the facility’s use.
  2. Demand Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Front retail space: observed possible mould spoilage for some rooted vegetable (yam), bananas, pumpkin, green/yellow peppers, and mangos. Instructed operator to go thru inventory - any with signs mould and or spoilage are required to be discarded.
    • 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 records or evidence of pest monitoring, such as traps, were observed. Pest control measures and monitoring must be carried out regularly, with records maintained at least once a month and available onsite for review. The AHS pest control checklist has been sent via email for the facility’s use.
  3. 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?
      • No pest control records or evidence of pest monitoring, such as traps, were observed. Pest control measures and monitoring must be carried out regularly, with records maintained at least once a month and available onsite for review. The AHS pest control checklist has been sent via email for the facility’s use.
  4. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Many food items were observed without labels, including meat, pepper, dry fish, and nuts on the shelves, in freezers, and in coolers. The operator was advised to ensure that all food items are properly labeled to clearly identify their contents.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer solution was available during food handling. A 100 ppm chlorine solution was prepared and placed in a labeled spray bottle.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The food handler was observed handling food, performing other tasks such as handling cash, and returning to food handling without washing hands. The staff member was instructed to wash hands, and education was provided on proper hand hygiene before handling food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes and bags of food items, including dry millet, were observed stored directly on the floor in the facility and storage room. All food items must be stored at least 6 inches (15 cm) above the floor on pallets, shelves, or racks to prevent contamination from moisture, pests, and dirt.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strip is available for testing the concentration of surface/equipment sanitizer and manual dishwashing of utensils. The operator must obtain a chlorine test strip to ensure the sanitizer concentration is correct 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 records or evidence of pest monitoring, such as traps, were observed. Pest control measures and monitoring must be carried out regularly, with records maintained at least once a month and available onsite for review. The AHS pest control checklist has been sent via email for the facility’s use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:Floor of the back storage areaFloor of the front service areaWall, counter surfaces, and floor of the beef patty service stationTwo-compartment sink, including its surrounding areaCustomer washroom, including floor, wall tiles, hand sink, and toilet bowl
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed some prepackaged dry foods stored next to the mop and directly on the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed 2 containers of glace cherries store on a shelving next to oven cleaner.Please store food items away and separately from cleaning products.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning required for stand up coolers next to the cashier - observed build up of debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additionally cleaning and decluttering required in back kitchen area
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were stored on the floor throughout the facility. Ensure that all food items are stored at least 6 inches (15cms) off the floor for ease of inspection, clearing and pest monitoring. Storage on milk crates or on shelving is sufficient.
  10. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabelled frozen meat observed in the chest freezers. Please ensure all food items are labelled to indicate their source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer observed onsite. Please purchase sanitizer (for example household bleach). A spray bottle / sanitizer bucket can be made my mixing 1/2 tsp of bleach per liter of water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were stored on the floor throughout the facility. Ensure that all food items are stored at least 6 inches (15cms) off the floor for ease of inspection, clearing and pest monitoring. Storage on milk crates or on shelving is sufficient.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in the back handwashing sink. Corrected onsite. Please place the paper towel in the dispenser.