Spicy Nation

167 Rothwell Crescent Regina SK S4N 1R5 · Food Premises

10 inspections

1. Follow-upMay 21, 2026

   1 infraction

   • Maintenance & General Sanitation
     • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
2. RoutineMay 20, 2026

   2 infractions

   • Temperature Control - Cooling, Thawing and Refrigeration
     • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
   • Maintenance & General Sanitation
     • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
3. RoutineJun 19, 2025

   0 infractions

4. RoutineMay 13, 2025

   1 infraction

   • Dishwashing - General
     • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
5. Follow-upOct 29, 2024

   6 infractions

   • Maintenance & General Sanitation
     • Wiping cloths for cleaning tables and counters are not immersed in an approved sanitizing solution before each use. Refer to 4.6 of the Public Eating Establishment Standards.
   • Food Protection
     • Food and water is not protected against potential contamination. Refer to section 20 of The Food Safety Regulations.
   • Food Handler Habits, Hygiene & Health
     • Food handlers are using gloves inappropriately. Refer to section 27 of The Food Safety Regulations and 7.4 of the Public Eating Establishment Standards.
   • Handwashing
     • Food handlers do not wash their hands frequently and thoroughly with soap, and warm water, and dry their hands with disposable paper towels. Refer to section 27 of The Food Safety Regulations and 7.3 of the Public Eating Establishment Standards.
     • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
   • Temperature Control - Cooling, Thawing and Refrigeration
     • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
   • Manual Dishwashing
     • Tableware, utensils, and equipment is not being washed, rinsed, and sanitized using an appropriate 3-step manual dishwashing method as detailed in section 3.1 of the Public Eating Establishment Standards.
6. Follow-upOct 20, 2024

   2 infractions

   • Maintenance & General Sanitation
     • Wiping cloths are used for purposes other than cleaning tables, and counters. Refer to 4.6 of the Public Eating Establishment Standards.
     • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
   • Temperature Control - Cooling, Thawing and Refrigeration
     • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
7. RoutineOct 18, 2024

   6 infractions

   • Licence
     • A valid public eating establishment licence is not displayed in a conspicuous place where it may be seen by persons served. Refer to section 10 The Food Safety Regulations.
   • Manual Dishwashing
     • Tableware, utensils, and equipment is not being washed, rinsed, and sanitized using an appropriate 3-step manual dishwashing method as detailed in section 3.1 of the Public Eating Establishment Standards.
   • Maintenance & General Sanitation
     • Sanitizing solution is not changed frequently to ensure it remains effective. Refer to 4.6 of the Public Eating Establishment Standards.
   • Temperature Control - Cooling, Thawing and Refrigeration
     • Potentially hazardous food is not kept at a temperature of 4°C (40°F) or less under refrigeration. Refer to clause 23(1)(a) of The Food Safety Regulations.
   • Water Supply
     • Hot and cold water is not available in sufficient quantities and/or pressure to meet the needs of the food facility. Refer to subclause 13(b)(i) of The Food Safety Regulations.
   • Handwashing
     • Food handlers do not wash their hands frequently and thoroughly with soap, and warm water, and dry their hands with disposable paper towels. Refer to section 27 of The Food Safety Regulations and 7.3 of the Public Eating Establishment Standards.
     • Hand washing station is not equipped with hot and cold running water. Refer to 1.11.2 of the Public Eating Establishment Standards.
8. RoutineOct 9, 2024

   1 infraction

   • Maintenance & General Sanitation
     • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
9. Follow-upOct 2, 2024

   4 infractions

   • Handwashing
     • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
   • Dishwashing - General
     • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.
   • Waste Materials
     • A sufficient number of waste containers are not provided to contain all waste generated by the public eating establishment. Refer to 5.2.b of the Public Eating Establishment Standards.
   • Maintenance & General Sanitation
     • Materials and equipment not required for the operation of public eating establishment are stored in the premises. Refer to 4.7 of the Public Eating Establishment Standards.
     • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
10. RoutineSep 30, 2024

    6 infractions

    • Food Storage & Equipment
      • Freezer is not capable of maintaining frozen food at the recommended temperature of -18°C (0°F) or lower. Refer to 1.10 and 2.2.2 of the Public Eating Establishment Standards.
    • Handwashing
      • Hand washing station is not equipped with single use paper towels in a dispenser. Refer to 1.11.2 of the Public Eating Establishment Standards.
    • Maintenance & General Sanitation
      • A portion of the food facility, as specified by the Public Health Inspector, is not kept clean, and/or in good repair. Refer clause 18(b) of The Food Safety Regulations and 4.1 of the Public Eating Establishment Standards.
      • Equipment as specified by the Public Health Inspector, are not kept clean and sanitized and/or maintained in good repair. Refer to 3.1.5 of the Public Eating Establishment Standards.
    • Waste Materials
      • A sufficient number of waste containers are not provided to contain all waste generated by the public eating establishment. Refer to 5.2.b of the Public Eating Establishment Standards.
    • Manual Dishwashing
      • Detergent for washing or chemicals for sanitizing tableware, utensils, and equipment are not provided. Refer to 3.1.1 of the Public Eating Establishment Standards.
      • Chlorine sanitizing solution concentration is not at least 100 parts per million at 24°C - 44°C (75°F - 111°F). Refer to 3.1.c.ii of the Public Eating Establishment Standard.
    • Dishwashing - General
      • Testing equipment, such as sanitizer test strips, is not available for checking the concentration of chemical sanitizers. Refer to 3.1.2 of the Public Eating Establishment Standards.