Spice Junction
2 - 5004 46 Street Sylvan Lake AB T4S 1C2 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Counters were observed in an unsanitary state and not sanitized after a task. Sanitizer was at 1000 ppm. Counters were sanitized with a new solution mixed to 100 ppm.Ensure surfaces are sanitized after use to prevent bacterial growth and ensure sanitizer is mixed between 100 - 200 ppm. Stronger solutions will cause a chemical contamination if not rinsed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The mop and bucket was being stored between the fridge and chest freezer in the front serving area where food is stored. This has been observed at past inspections and the practice cannot continue. Mop bucket was relocated during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The cold water connection was turned off due to the tap leaking. Staff was able to turn it back on and prevent a leak from occurring. If a leak begins again, the tap must be repaired or adjusted as water cannot be turned off to the faucet.
- 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 records were not observed at this inspection. No pest records could be produced. Pest records are required as part of a pest management program and serves as a preventative measure. Please provide a copy of this months pest control measures documented for review.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- High chairs were being stored in the washroom. High chairs should be cleaned and sanitized after use and stored in a location that poses minimal risk of contamination. High chairs were removed from the washroom. Ensure they are sanitized before use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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 records could be produced. Pest records are required as part of a pest management program and serves as a preventative measure. Please have a copy of this months pest control measures documented and available for review.
- 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?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Buckets that were described as sanitizer were stored on the floor out of reach and had no bleach when tested on a test strip. Cleaning cloths were being stored on the counter. The only bleach available was lemon scented which is not safe for food contact surfaces. Please obtain unscented bleach for use as a sanitizer.Ensure sanitizer is readily available and cloths are store in solution between uses.
- 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?
- Large quantities of food prepared and in multiple containers were not being dated to inform staff for the purpose of using the first-in, first-out method. Ensure all batches of prepared food are labelled and dated.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There is no thermometer in the larger prep cooler to verify the ambient storage temperature of hazardous foods. An infrared thermometer present was inaccurate by several degrees.Please obtain an accurate thermometer for the prep cooler and discontinue use of the infrared.
- 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 records could be produced. Pest records are required as part of a pest management program and serves as a preventative measure. Please have a copy of this months pest control measures documented and available for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Vents on the end closest to the dishwasher were again covered in tape preventing proper air flow. This is a repeat violation. Vents are to be maintained in proper working condition and in accordance with manufacturer's instructions.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The pad used for baking naan was caked in food debris. Staff changed the cover of the pad during inspection. 2. Food containers were being stored in unclean cardboard boxes. Utensils that come in contact with food and food containers must be washable, maintained in a sanitary manner and utensils are to be washed and sanitized every 4 hours or less.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was prepared and staff was observed rolling out naan dough on the counter. Other counters did not appear to have been cleaned and sanitized from the previous day. A bucket of water was filled but no sanitizer was added. Staff added unscented bleach during the inspection. Ensure the food contact surfaces are cleaned and sanitized as often as necessary to maintain in a sanitary state. Ensure counters are sanitized at end of day and before placing food directly on them. Bleach solution should be mixed to 100 ppm in a bucket and cloths stored in the solution between uses. Lemon scented bleach cannot be used for sanitizing, only unscented bleach is to be used.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Mop bucket was observed being stored in the food storage area. Bucket was relocated as there is sufficient closet storage for this.2. Scoops being stored in dry goods had a build-up of food on them. Some handles were in the food. Ensure mop is stored in the mop area away from food storage, and ensure the scoops are washed regularly and handles are stored out of food in a sanitary manner.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An onion masala sauce that was made the previous night was stored in a deep 18 qt container with lid on it and was probed at 12 C after cooling for 13 hours. Staff discarded sauce during inspection. Hazardous foods must be cooled in shallow containers, stirred often or placed in an ice bath, or stirred with an ice wand to facility faster cooling. Hazardous foods must be cooled from 60 - 20 C within 2 hours, then in the cooler from 20 - 4 C within 4 hours to prevent temperature abuse that can lead to foodborne illness.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was dispensing chlorine at 25 ppm after several cycles and after priming the machine. Staff was advised to ensure that all dishes are washed and then soaked in a bleach solution at 100 ppm for two minutes before drying. Have the dishwasher repaired or adjusted to ensure the chlorine is dispensing at 100 ppm.
- 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 supplied, but a bucket of sanitizer was again observed in the sink at the front, obstructing the sink from use for hand washing. This is a repeat violation. Bucket was removed. Ensure all staff are trained to store the bucket on the counter next to the sink, and not in the sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Vents over the stove have been covered with tape which impedes the air flow of the ventilation system. Remove all tape from the vent hood.
- 23. Is the facility maintained in a clean and sanitary condition?
- High touch surfaces such as fronts of fridges/handles and light switches were observed in an unsanitary state. Shelving in the storage room requires cleaning, as does the barrier between the sink and the shelving. Lids of dry storage containers require daily cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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?
- A valid permit is not posted. Please locate the permit and ensure it is posted where it is easily seen by customers.
- 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
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A large bag of recycling cans/containers was left leaning against a food storage shelf in the small storage room. A mop and bucket filled with dirty water, as well as dust pans and broom were being stored in a food area. These were relocated during the inspection. Please store recycling away from food and food contact surfaces as the dirty/used containers may contain bacteria that can contaminate food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was dispensing chlorine at or below 25 ppm after several cycles. Operator switched tubes as the rinse agent tube was in the sanitizer container and therefore dispensing less product than required.Tubes are color coded for each product. Please ensure the correct tube is in the correct product.
- 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?
- A valid permit is not posted. Please locate the permit and ensure it is posted where it is easily seen by customers.
- 23. Is the facility maintained in a clean and sanitary condition?
- High touch surfaces in the kitchen require a thorough cleaning. Fronts of fridges/equipment, sinks, bottom of freezer, etc. Food was left sitting on counters in several areas without removing the debris and washing and sanitizing the food contact surfaces. Operator advised to clean counters immediately.The storage area in the kitchen is very small and bins of dry foods are being stored in the floor space, making cleaning of the area and checking for pest control difficult. Please relocate the food bins so the facility is organized and easy to clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach solution was mixed in a bucket and available to food handlers to sanitize surfaces. Solution was at greater than 200 ppm. Operator adjusted the concentration. Ensure all staff are trained what to mix the concentration to and to test it on a test strip. A 100 ppm bleach solution can be mixed by adding 1/2 tsp bleach to 1 litre of water.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A rice paddle for serving rice was being stored in room temperature water. Utensils must be stored in a manner that prevents contamination. Change utensil every 2 hours or store in a sanitizing solution of 100 ppm bleach or 200 ppm quat, or in a temperature below 4 C or above 60 C (in ice bath or hot water bath).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?