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Spicecart Indian Cuisine

104B - 1475 Prairie Ave, Port Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Spicecart Indian Cuisine has been inspected 3 times by Fraser Health Authority since December 1, 2025. The most recent inspection, on July 27, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on July 27, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on July 27, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on December 1, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Curry sauce left in pan on stove with burner off. Operator was intending on reheating leftover sauce on next order.
      • Corrective Action(s): Hot foods must be hot held at 60C or hotter. DO NOT turn burner off and leave sauce at room temperature.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) No sink plug available. Staff stated that some dishes are manually washed under running water. No sanitizer step mentioned.
      • 2) Bleach solution next to cooking area measured at 50ppm.
      • 3) Wiping cloths left on shelves in back area.
      • Corrective Action(s): 1) Staff obtained a sink plug during inspection. Educated staff on how to properly manually wash dishes/equipment in 3 compartment sink. Sanitizer must be prepared in the third sink compartment. Dishwashing sign provided.
      • 2) Bleach solution remade. Measured at 100ppm.
      • 3) Wiping cloth removed. Store all cloths in sanitizer solution to prevent bacterial growth.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Rice scoops stored in supply of takeout container boxes.
      • 2) Trays of samosas uncovered in walk in cooler.
      • 3) Pot of palak stored on the ground for cooling.
      • Corrective Action(s): 1) Rice scoop replaced. Takeout container box in contact with rice scoop discarded. New scoop stored in clean container.
      • 2) Samosas covered.
      • 3) Pot removed off the ground. Do not store food directly on the floor.
      • Violation Score: 9
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) No back of house food contact surface sanitizer prepared during the inspection.
      • 2) Multipurpose cleaner spray bottle being used for front of house.
      • Corrective Action(s): 1) Staff prepared new bleach sanitizer solution - measured at 200ppm.
      • 2) Mutipurpose cleaner solution discarded. Bleach solution prepared. Measured at 200ppm.
      • **Bleach sanitizer must be readily available in food preparation areas during operations. Mix 1 tsp bleach to 1 L water**
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel available at kitchen handsink.
      • Corrective Action(s): Staff restocked paper towel. Handsink must be always be supplied with hot and cold running water, liquid soap, and paper towel for proper handwashing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw meats being stored above vegetables and ready to eat/cooked foods in the walk in cooler and prep coolers.
      • 2) Foods not covered in walk in cooler (eg. samosas).
      • 3) Foods stored on the ground (eg. sauces). Shelving space noted.
      • 4) Bowl left in rice as a scooper.
      • Corrective Action(s): 1) Store all raw meat below ready to eat/cooked foods to prevent cross contamination.
      • 2) Cover all foods in the walk-in cooler.
      • 3) Store food on shelves, off the floor.
      • 4) Remove bowl. Use proper scoop with handle for rice. Store in a sanitary condition (eg. dry or in ice water).
      • Correct by: Today
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Lamb meat thawing in a pot of water at room temperature. Staff reported it was taken out to thaw an hour ago.
      • Corrective Action(s): Lamb meat moved to walk-in cooler. Do not thaw foods at room temperature. Thaw in the cooler OR under cold running water.
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door to shared building hallway propped open. Operator stated back door was left open for ventilation.
      • Corrective Action(s): Do not leave back door open as it can allow for pest entry. Install screen door for ventilation. Otherwise, back door must be kept closed.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: No hot water detected at staff washroom handsink.
      • Corrective Action(s): Adjust/repair handsink so both hot and cold running water are available.
      • Correct by: As soon as possible
      • Violation Score: 3

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