Spice on 6

5-2601 Hwy 6 Vernon BC V1T 5G4 · Restaurant - Food Service

3 inspections

MonitoringJun 2, 2026
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): F1.2B: Some refrigerated food was measured above 4°C: • White fridge (7°C) • Steel fridge (6°C) Corrective Action: Adjust or service both units so food is maintained at 4°C or colder.
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): F2.3: Cloths used to cover the naan cushion (gaddi) are not replaced for up to several days. Unsafe practice. Corrective Action: Launder/replace the cloth cover every 4 hours during use to prevent contamination. F2.3B: Multiple knives on the magnetic knife rack are visibly dirty. Corrective Action: Clean and sanitize the knives again. Inspect items after dishwashing to ensure the process was effective. F2.3D: Sanitizer solution in spray bottles was tested above 500 ppm Quat residual. Corrective Action: Discard the strong solution. Prepare new sanitizer solution at 200 ppm Quat. Follow the manufacturer instructions for dilution. Label all spray bottles.
  - F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  - F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5A: One knife has a chipped blade and missing tip. Corrective Action: Safely discard the knife. F2.5B: Inadequate sanitation in some areas: • White fridge (interior) • Steel fridge (exterior/door handles) • Both storage rooms • 2-door upright cooler (interior and exterior) Corrective Action: Clean the areas identified. Sanitize food contact surfaces. Continue to clean around and behind cooking equipment as needed. F2.5G: Some food in the 2-door upright cooler is uncovered. Corrective Action: Cover stored food with secure lids or food-grade wrap. F2.5K: In-use ladles are stored in a container of water on the range, measured at 50°C. Corrective Action: Increase and maintain the water temperature at 60°C (140°F) or hotter to prevent bacteria growth. Keep the burner on to maintain ≥60°C (140°F).
  - F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F2.5G Foods must be stored in a manner to prevent contamination.
  - F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): F2.7E: A garbage bin is obstructing access to the hand sink. Corrective Action: Move the garbage bin. Keep the hand sink area clear and accessible.
  - F2.7E Handwashing stations must remain accessible at all times.
MonitoringDec 3, 2025
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): F2.1A: Test strips for quaternary ammonia (Quat) sanitizer are not available. Corrective Action: Provide Quat test strips.
  - F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): F2.3B: The manual dishwashing procedure does not include a sanitize step. Corrective Action: Clean and sanitize food contact surfaces: Wash with warm (45°C) water and soap in the first sink basin. Rinse under warm running water in the second basin. Fully immerse items in 200-400 ppm Quat sanitizer solution for at least 30 seconds in the third sink basin. Set items to air-dry in a clean place. Regularly clean and sanitize the dish rack used for air-drying. F2.3D: Sanitizer solution in spray bottles was measured at 500 ppm Quat residual. Corrective Action: Discard the strong solution. Prepare sanitizer solution at 200-400 ppm Quat as per the manufacturer directions. Replace spray bottle solution daily or when tested below 200 ppm.
  - F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
  - F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5A: The crisper drawers in one domestic fridge are broken and jagged. Corrective Action: Discard the drawers. Separate hard plastic container(s) can be used in that space if needed. F2.5B: Inadequate sanitation in some areas. Plastic film is still present on the low shelf of at least one stainless steel prep table. This film can gather and obscure debris if not removed. • Exterior of some walls and equipment • Prep tables (low shelves) • Far corner of the back storage room Corrective Action: Clean the areas identified above. Sanitize food contact surfaces. Remove any film from the prep tables. Clean and reorganize the back utility room; any items not required for routine operation should be removed. F2.5C: Used cloths are stored on work surfaces. Absorbent cloths spread contamination if not properly stored. Corrective Action: Keep wiping cloths immersed in sanitizer solution at 200 ppm Quat residual. Soak for at least 30 seconds between uses. Replace the cloths and solution every 2 hours or when tested below 200 ppm. Cloths for handling hot items must be kept clean and dry in a neutral area. Replace naan gaddi cloths every 2 hours. F2.5G(1): Some refrigerated food is uncovered. Corrective Action: Cover stored food with secure lids or food-grade wrap to prevent contamination. F2.5G(2): Food is stored inside its original, opened can. Corrective Action: Transfer the unused portion of canned food to a proper storage container. F2.5K: In-use ladles are kept in water at 40°C. Unsafe practice. Corrective Action: Store ladles and other in-use utensils at the range immersed in water at 60°C or hotter. Maintain that temperature at all times. Clean and sanitize the immersed utensils once daily or more often as needed. Tongs and other utensils kept at room temperature between uses must be cleaned and sanitized (replaced) every 2-4 hours.
  - F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  - F2.5G Foods must be stored in a manner to prevent contamination.
  - F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): F2.7C: The paper towel dispenser at the primary hand sink is not working properly. Corrective Action: Adjust or repair the dispenser so it works as intended, the next paper towel sheet appears when one is removed.
  - F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  - Observation(s): F3.3: The Food Safety Plan is incomplete (blank template only). Corrective Action: Locate or develop a Food Safety Plan.
MonitoringDec 4, 2024
7 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
  - Observation(s): F1.5A: Observed an employee rinsing gloved hands. Unsanitary practice. Corrective Action: Replace soiled gloves with a new pair. Do not wash, rinse, or reuse gloves. Wash hands between glove changes. Any interaction with the hand sink must involve proper handwashing.
  - F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): F2.1B: One probe thermometer is inaccurate. Corrective Action: Obtain a new NSF-certified digital probe thermometer. Remove the old one. An infrared thermometer is used to monitor temperatures. Good. Independent thermometers can also be provided in each cooler.
  - F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): F2.3D: Sanitizer solution is not readily available in the kitchen area. Corrective Action: Keep separate sanitizer in the kitchen and front of house. Label all spray bottles. Train staff to prepare sanitizer solution. Replace spray bottle sanitizer daily. Water used to clean equipment is stored in a pail on the floor. Water, soap, and other cleaning solutions should be prepared only as needed, then removed from high-traffic areas once cleaning is done. Sanitizer solutions can remain for longer periods if they are at the proper concentration. Keep containers off the floor to prevent a contamination or trip hazard. Store on a clean, neutral surface away from food. Keep in-use wiping cloths immersed in sanitizer solution at 200 ppm chlorine or Quat residual between uses. Replace open solution every 2 hours or when tested below 200 ppm. Launder the fabric cover of the naan gaddi at the end of each day, where possible.
  - F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5A: The wooden handle of one spatula is splintered. Corrective Action: Discard the spatula. Regularly inspect utensils for damage. F2.5B: Inadequate sanitation in some areas: • Interior of the domestic fridges and upright coolers • Some walls and partitions • Side table near the range • Back storage room Corrective Action: Clean the areas and equipment identified. F2.5G: Food is stored in an opened can in the cooler. Open food cans are not intended for long-term storage. Corrective Action: Once canned food is opened, transfer any unused portion to a clean food-grade container. F2.5K(1): In-use utensils are stored in water at ambient temperature. Corrective Action: Store in-use utensils in clean, dry containers. Separate as needed to prevent cross-contamination. Clean and sanitize the utensils at least every 4 hours. Debris can be wiped away using cloths in sanitizer solution within the 4-hour holding period. Alternatively, in-use utensils can be stored under refrigeration at 4°C or colder, or immersed in water at 60°C or hotter, with a clean-sanitize step once daily. F2.5K(2): Some equipment is stored in cardboard. Excess cardboard is a contamination source, fire hazard, and pest attractant. Corrective Action: Remove the cardboard. Store items in containers made of non-absorbent, cleanable material (e.g. food-grade plastic). F2.5K(3): A fly ribbon is suspended above the clean drainboard at the warewashing sink. Corrective Action: Remove the fly ribbon. Hang traps away from food prep areas and clean item storage.
  - F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  - F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  - F2.5G Foods must be stored in a manner to prevent contamination.
  - F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): F2.7E: Access to the primary hand sink is obstructed by a garbage bin. Corrective Action: Move the garbage bin so the hand sink remains clear and accessible.
  - F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  - Observation(s): F3.3: The Food Safety Plan is incomplete. Corrective Action: Complete the Food Safety Plan template; Record menu items as they correspond to the process on each page (e.g. Cook-Hold-Serve, Cook-Chill-Reheat-Serve).
- F3.5 Are the FOODSAFE training requirements being met?
  - Observation(s): F3.5B: The employee at the premises before the operator arrived does not hold a valid FoodSafe certificate. Corrective Action: Have one or more employees complete FoodSafe Level 1 or an equivalent course in order to meet the requirement below.
  - F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.