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Spice Lounge & Pizza

11373 20 Avenue Blairmore AB T0K 0E0 · Food - General

16 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink was out of soap. Stocked during inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A mouldy container of marinara sauce was in a prep cooler. It was discarded immediately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic and garlic/butter mixes were in the open during the day (over 2 hrs). The food may be held at least 60 C, or only small containers used to last for 2 hours – and then discarded. Reportedly the top of the pizza oven was very hot when in use. This may be used to hot-hold the garlic butter mix if the mix is at least 60 C longer than 2 hrs. Temperature must be checked with a thermometer.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning completed. However, listed areas had old food and grime. Cleaning required:- Hard to reach areas- Underneath coolers, equipment, and sinks- Door handles and doors of equipment- Kitchen ceiling (dust/fuzz)- Security camera wires near the ceiling (very thick dust/fuzz)- Dust seemed to come from the ceiling air unit.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Listed areas had old food and grime. Cleaning required:- Hard to reach areas- Underneath coolers, equipment, and sinks- Door handles and doors of equipment- Kitchen ceiling (dust/fuzz)- Security camera wires near the ceiling (very thick dust/fuzz)
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Supervisor in care and control has not completed an approved food safety training course as previously discussed. To ensure safe operation of a food facility, the operator must be trained in and understand food safety.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available in the kitchen. Lactic acid sanitizer was made (Sink and Surface sanitizer from Eco lab) in adequate concentration (over 704 ppm lactic acid). Sanitizer must be available and used to ensure safe food handling. Ensure upon opening that sanitizer is made and remade as needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sink designated for hand washing had potatoes and bowls in it. Cleared away items. Hand sinks must always be available and used for hand washing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Supervisor in care and control has not completed an approved food safety training course as previously discussed. To ensure safe operation of a food facility, the operator must be trained in and understand food safety.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available in kitchen. Sanitizer was made available in a metal container with a wiping cloth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large pot and bucket of curry were left out in the hallway to cool. Operator did not know the temperature or how long the curry was out. Inspector measured temperature at 58 and 60 degrees. Operator poured out curry into thin metal inserts to increase surface area and cool properly. Potentially hazardous foods must be cooled from 60 C to 4 C as fast as possible, and monitored throughout the cooling process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen had potatoes and no soap available .Food handlers must have access to warm running water, soap, and paper towel to properly wash hands before food handling. Potatoes were removed and hand soap stocked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleanliness of the kitchen was poor. Areas such as dry storage and the fryer need deep cleaning. No cleaning schedule is being used. Please clean entire kitchen. A new cleaning schedule needs to be created.
  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine sanitizer tested at 25 ppm. Dishwashers utilizing chlorine sanitizer must have a concentration of 100ppm chlorine in order to properly sanitize items in the dishwasher. Daily monitoring of chloring concentration (and recording these readings) will help discover and then rectify issues in a timely manner. Please use the dishwasher to clean all plates/utensils, then manually sanitize dishes in the discussed sink, and air dry.
  16. Monitoring Inspection

    0 infractions