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Spice Isle - Events

195 E Lakeview Court Chestermere AB T1X 1W2 · Food - Special Event

10 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables and fruits in the cooler were measured at 18°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The vendor had chlorine test strips on-site but did not have the color chart. Please ensure the strips and color chart are brought to event to be able to confirm the concentration of the sanitizer solutions.**OUTSTANDING (2025-09-07). The chlorine test strips still did not have a color chart. The operator claimed that they know what the color requirement is by looking at the test strips. The inspector reiterated that a color chart is required and must be available on site.
  2. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The vendor had chlorine test strips on-site but did not have the color chart. Please ensure the strips and color chart are brought to event to be able to confirm the concentration of the sanitizer solutions.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Transported food measured at 50C.-Reheat food to 74C and maintain above 60C
  5. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Prepackage foods were stored in a black garbage bag. Request vendor to use food grade packaging to store/transport food.
  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator had lemon-scented bleach.-Obtain plain non-scented bleach (no lemon scent, no fibregard) for use in a sanitizer solution. Mix at 1/2 tsp bleach in 1L water
    • 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 during the inspection for the chlorine sanitizer solution.**OBTAIN TEST STRIPS.
  7. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 10-ppm. The staff/operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
    • 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 during the inspection for the chlorine sanitizer solution.**OBTAIN TEST STRIPS.
  8. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A number of dried spices and nuts were packaged in unlabelled bags. Action Taken/RequiredAll foods that are sold in packages must be labelled according to Health Canada labelling guidelines.
    • 23. Has appropriate notification been given for the special event?
      • Vendor had notified AHS or Organizer of plan to make and sell open perishable foods at event.
  9. Demand Inspection

    3 infractions

    • 01. Is the special event vendor in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • Operator Catherine was asked to remove food from event and did not agree with initial request. She was argumentative and upset about having to remove cooked foods from event. Eventually complied with request to remove food when told she and food would be escorted off site by security or police.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked foods provided on site had no method of temperature control as they were not plugged in and internal temperature of 10 crockpots measured between 38-63 C .
    • 23. Has appropriate notification been given for the special event?
      • Vendor had notified AHS or Organizer of plan to make and sell open perishable foods at event.
  10. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A number of dried spices and nuts were packaged in unlabelled bags. Action Taken/RequiredAll foods that are sold in packages must be labelled according to Health Canada labelling guidelines.
    • 23. Has appropriate notification been given for the special event?
      • Vendor had notified AHS or Organizer of plan to make and sell open perishable foods at event.