Spicey Chef Restaurant/Stratford
25 Hopeton Road, Unit-6, Stratford · Food Premises
Inspection summary
Spicey Chef Restaurant/Stratford has been inspected 5 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since January 9, 2024. The most recent inspection, on November 13, 2025, recorded 5 infractions.
2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 19 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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.
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 7 times across 3 separate inspections, most recently on November 13, 2025. For example:
Food contact surfaces protected from contamination
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 2 times on October 30, 2025. For example:
Proper cooling times and temperatures
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 2 times across 2 separate inspections, most recently on October 30, 2025. For example:
Proper handwashing practices
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 October 30, 2025. For example:
Food in good condition, safe and unadulterated
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on October 30, 2025. For example:
Chemical test kits/papers used
About this data
These results come from Prince Edward Island Department of Health and Wellness (Environmental Health), 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.
5 inspections
- Follow Up Inspection 1 — Unsatisfactory - Warning Letter Required
5 infractions
- Food contact surfaces protected from contamination
- Failure to maintain food contact surfaces and utensils in a clean and sanitary condition.
- Food contact surfaces protected from contamination
- Failure to store wiping cloths in a separate container of sanitizing solution when not being used.?
- Adequate lighting, lighting protected
- Failure to provide artificial lighting that is adequate in intensity to permit the sanitary operation and maintenance of the premise.
- Premises, equipment and non food contact surfaces
- Failure to maintain the premises and equipment in a clean and sanitary condition.
- Food safety training: Sections 5(2)(b), and 24(1-5)
- No employee present with valid food safety training.
- Food contact surfaces protected from contamination
- Routine Inspection — Unsatisfactory - Re Inspection Required
14 infractions
- Proper cooling times and temperatures
- Failure to cool food from 60C (140F) to 20C (68F) or colder within 2 hours and then from 20C (68F) to 4C (40F) within 4 hours.
- Proper handwashing practices
- Failure to wash hands as often as necessary to prevent the contamination of food or equipment.
- Food in good condition, safe and unadulterated
- Failure to receive, store, process and/or transport food or food packaging materials under conditions that prevent contamination and adulteration.
- Food contact surfaces protected from contamination
- Failure to regularly clean wiping cloths used for food contact surfaces.?
- Food contact surfaces protected from contamination
- Failure to store wiping cloths in a separate container of sanitizing solution when not being used.?
- Equipment and surfaces cleanable, properly designed, constructed and used
- Failure to provide non food contact surfaces that are smooth, non-absorbent, durable and easily cleaned.
- Adequate lighting, lighting protected
- Failure to provide artificial lighting that is adequate in intensity to permit the sanitary operation and maintenance of the premise.
- Adequate mechanical ventilation
- Failure to provide ventilation equipment that is adequate to prevent the accumulation of smoke, grease and objectionable odours and to control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Premises, equipment and non food contact surfaces
- Failure to maintain the premises and equipment in a clean and sanitary condition.
- Maintain and use sanitation plan and cleaning schedule
- Failure to follow a written sanitation plan.
- Provide and use accurate thermometers
- Failure to provide accurate thermometers in the warmest area of all refrigeration units.
- Dishwasher monitoring
- Failure to verify that appropriate temperatures are obtained and maintained for the correct amount of time for high temperature dishwashing units.
- Chemical test kits/papers used
- Failure to provide an appropriate procedure to verify sanitizer strength.
- Food safety training: Sections 5(2)(b), and 24(1-5)
- No employee present with valid food safety training.
- Proper cooling times and temperatures
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
7 infractions
- Adequate handwashing facilities supplied and accessible
- Failure to provide handwashing facilities that are equipped with single use liquid soap in a dispenser and single use towels in a dispenser or an approved drying device.
- Food in good condition, safe and unadulterated
- Failure to receive, store, process and/or transport food or food packaging materials under conditions that prevent contamination and adulteration.
- Food contact surfaces protected from contamination
- Failure to maintain food contact surfaces and utensils in a clean and sanitary condition.
- Food contact surfaces protected from contamination
- Failure to store wiping cloths in a separate container of sanitizing solution when not being used.?
- Adequate mechanical ventilation
- Failure to provide ventilation equipment that is adequate to prevent the accumulation of smoke, grease and objectionable odours and to control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Premises, equipment and non food contact surfaces
- Failure to maintain the premises and equipment in a clean and sanitary condition.
- Maintain and use sanitation plan and cleaning schedule
- Failure to follow a written sanitation plan.
- Adequate handwashing facilities supplied and accessible
- Follow Up Inspection 1 — Satisfactory
0 infractions