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Spices Indian Restaurant

101 - 9616 Franklin Avenue Fort McMurray AB T9H 2J9 · Food - General

19 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine sanitizing concentration was measured at below 50ppm. The rinse cycle water temperature was measured at 46 degrees Celsius. Food handlers were instructed to switch to manual sanitizing procedures for reuseable food utensils and dishware. Ensure the dishwasher is adequately sanitizing food utensils, equipment and dishes. Chlorine sanitizing solution should be maintained at 100 ppm. Otherwise, can be used at 25 ppm at a minimum temperature of 49C, or 50 ppm at a minimum temperature of 38C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of trolleys used for storing utensils in the cooking area were dirty with food spills and debris.- Clean and sanitize trolleys regularly. Include cleaning the trolleys in the regular cleaning schedule.The surfaces of a cutting board used in the cook line was in poor condition and dirty with accumulated food debris. - Replace the cutting board. Ensure cutting boards are regularly cleaned and sanitized to prevent debris build-up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor surfaces around the janitorial area near by the back exit door was insanitary. This area was cluttered with equipment and inaccessible.Thorough clean and re-organize the janitorial area to ensure easy access for cleaning and pest control inspections.
  3. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of trolleys used for storing utensils in the cooking area were dirty with food spills and debris.- Clean and sanitize trolleys regularly. Include cleaning the trolleys in the regular cleaning schedule.The surfaces of a cutting board used in the cook line was in poor condition and dirty with accumulated food debris. - Replace the cutting board. Ensure cutting boards are regularly cleaned and sanitized to prevent debris build-up.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust debris observed on the ceiling surfaces and on the vents in the area above the tandoor oven, and cookline in the kitchen. Ensure ceiling and vents surfaces are cleaned/vacuumed to prevent dust falling into stored food. Keep back door closed as much as possible and regularly,
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor surfaces around the janitorial area near by the back exit door was insanitary. This area was cluttered with equipment and inaccessible.Thorough clean and re-organize the janitorial area to ensure easy access for cleaning and pest control inspections.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease pooling on exhaust ventilation hood fan and guards. Ventilation hood was last servicedprofessionally in April 2025 and new service was due in September 2025.Arrange professional cleaning immediately. Clean the hood exhaust system.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Doors of the walk-in freezer and cooler were unclean- Clean door surfaces of the walk-in freezer and cooler.2) Exterior surfaces of dishwasher were dirty with debris.- Thoroughly wash and sanitize surfaces of dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor surface between the samosa prep table and handwashing station was unclean. Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution in the sanitizer buckets was recorded below 50ppm. Discussed with the onsite staff to increase the frequency of testing and changing the prepared sanitizer solution.The manager prepared a new chlorine sanitizer solution measured 100ppm, during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Two containers of Chutney were stored in the beverage cooler without any cover. Discussed with manager to use the food grade wrap (single use) or food grade lids to cover the food items while in storage.The operator covered the indicated containers with saran wrap during inspection.2. A disposable plastic container was used as a scoop to transfer the baking powder from its bulk bin.The operator removed the disposable plastic container from the bulk bin and indicated that he will replace it with an appropriate scoop with handle.3. Scoop was stored with the handle in direct contact with the cumin powder inside the bin.This was corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple bags of potatoes were stored on the floor of the kitchen. The manager moved the bags off the floor, onto a pallet during the inspection.Ensure all food items are stored above the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two insect repellent spray bottles were observed stored on the dry food storage rack.The manager moved the bottles and stored them under the table with other chemicals.Ensure all the chemicals are stored in a separate location away from the food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Open bottle of plum sauce which requires refrigeration after opening (according to manufacturer's labels) was stored at room temperature. The operator moved the item into the beverage cooler during the inspection. Ensure to store all food items according to the manufacturer's instructions.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer solution in the dishwashing unit was recorded at 0ppm.The manager indicated that he would get a professional to assess the dishwasher and for the time being move to manual two sink dishwashing method.Ensure the dishwasher achieves minimum required sanitizer concentration of 100ppm for sanitizing before using it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Interior surfaces of all three microwave units in the kitchen were insanitary.Clean and sanitize the microwave units thoroughly.2. Magnetic knife block near the dishwashing area was dirty.Clean and sanitize the knife block thoroughly to avoid contamination.3. Hand-held kitchen utensil organizer was not clean. Thoroughly wash and sanitize the indicated organize and utensil in it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:1. Floor surface underneath and behind the deep fryer units,2. Shelves of the dish rack near dishwashing sink, 3. Shelves of the dry food storage rack near walk in cooler,4. Exhaust vent cover in washrooms,Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following foods were not covered during storage:- shrimps, spring rolls, and chicken in the white standing freezer - chicken in the standing fridge- bag of rice in the dry storage area- bag of split beansCover foods during storage to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop used for split beans had no handle. Scoop was observed inside the beans and removed during inspection.Replace with a scoop with a handle
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing water was not labeled to indicate their contents.Label spray bottle to indicate content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following high-risk foods were stored at room temperature around the cookline at above 4C, and were moved to the cooler during inspection:- Cooked meats - Butter chicken Milk in a bowl measured at above 12C was discarded during inspection. Store perishable foods under refrigeration at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the server area was obstructed was obstructed by service trays at the time of inspection.All hand wash sinks should be accessible at all times. Store cleaning equipment in a designated area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment were insanitary:- blender bases on the storage rack- surfaces of dough mixer- surfaces of prep cooler lid- surfaces of microwave- standing fan surface and guardsClean the surfaces of the equipment thoroughly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean dishes used for sides were stored under the paper towel dispenser at the hand sink. These dishes can be easily contaminated with water splashes from the hand washing.Dishes were removed from this location. Relocate dishes to another area that is free from possible contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls and surfaces of the tandoor oven were unclean with food stains.Floor surface under the equipment racks beside the walk-in cooler and freezer. - Clean and disinfect indicated areas and under all hard-to-reach corners.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer handle was broken and not latching properly. Operator had contacted a contractor to repair the handle.Update Dec 09/2024: the operator had contacted a contractor to repair the handle. Repair freezer door handle.
  12. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in freezer was broken and not latching properly. Operator had contacted a contractor to repair the handle.Repair freezer door handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exterior surface of the white refrigerator was dirty with food stains. The lids and surfaces of spice containers and shelving were dirty with food stains.Surfaces were cleaned during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Lid and surface of the garbage bin in the women's washroom was dirty with stains.Clean garbage bins around the facility.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Surfaces of the trolley for storing cleaning service utensils including spoons, forks and plates was insanitary.Clean trolley surfaces thoroughly. 2) Crates for storing food equipment and foods around the kitchen were insanitary with food spills and dust.Wash crates with detergent and disinfectant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor area by the walk-in freezer was dirty with debris and grease.- Floor area was washed with cleaning solution in water during inspection.
  15. Risk Management Inspection

    0 infractions

  16. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The following foods were stored uncovered:- Cooked rice used for biryani stored beside the stove unit- Chicken in various storage bins in the walk-in freezer and cooler- Pails containing cooked butter chicken stored in the back room.Cover foods at all times to prevent contamination from environmental sources.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A serving tray was placed over the only functioning hand sink in the kitchen. Tray was moved during inspection. Hand sink must be accessible at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease pooling on the grill station ventilation hood and filters. The exhaust system was last serviced in August 2023 and cleaning is due February 2024.Arrange professional cleaning immediately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment were dirty with food spills, debris and stains:- base and interior surfaces of the standing glass door cooler- interior surfaces of the white freezer- surfaces of the non-functioning cooler used for storing utensils- surfaces of the stove and oven unit- spice racks and bulk containersClean and sanitize these equipment surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area in the kitchen were insanitary:- surfaces of the backsplash behind the cooking units- surfaces of the bay window was dirty with debris and spills- floor area around the cooking units- ceiling surfaces were covered in dustClean these surfaces and all other hard to reach areas around the kitchen thoroughly.
  17. Risk Management Inspection

    0 infractions

  18. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The following foods were stored uncovered:- Cooked rice used for biryani stored on iron racks- Soaked rice in plastic containers stored on crates in the kitchen.- Cooked chicken wings in the walk-in freezer.Cover foods at all times to prevent contamination from environmental sources.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment surfaces were found dirty with debris, food spills and dirt:- top and side surfaces of the grill- the storage cratesClean and sanitize these surfaces and equipment thoroughly. Include cleaning of these equipment surfaces in the routine sanitation schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were insanitary:- Oil spills were observed on the floor spaces under the tandoor oven and deep fryer- Wall backsplash in both cooking areas were dirty with food spillsClean the above-mentioned areas thoroughly to remove all food debris and sanitize surfaces.
  19. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The following foods were stored uncovered:- Cooked rice used for biryani stored on iron racks- Soaked rice in plastic containers stored on crates in the kitchen.- Cooked chicken wings in the walk-in freezer.Cover foods at all times to prevent contamination from environmental sources.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The dry storage area was dirty with food debris.Clean area thoroughly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lids and surfaces of spice containers in the kitchen were dirty with debris and food stains.Clean and sanitize the containers and lids.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment surfaces were found dirty with debris, food spills and dirt:- interior and exterior surfaces of the prep line coolers- top surface of the dishwasher- top and side surfaces of the grill- the storage cratesClean and sanitize these surfaces and equipment thoroughly. Include cleaning of these equipment surfaces in the routine sanitation schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were insanitary:- Oil spills were observed on the floor spaces under the tandoor oven and deep fryer- Wall backsplash in both cooking areas were dirty with food spillsClean the above-mentioned areas thoroughly to remove all food debris and sanitize surfaces.