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Sweet Spice Restaurant and Catering Inc.

14-83 Kennedy Rd S Brampton ON L6W 3P3 · Food Take Out

6 inspections

  1. Required

    3 infractions

    • Did operator provide the required supplies at each handwashing station?
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator use good housekeeping practices ?
  2. Required

    4 infractions

    • Did operator provide the required supplies at each handwashing station?
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator provide required supplies for every washroom?
    • Did operator use good housekeeping practices ?
  3. Required

    2 infractions

    • Did operator keep potentially hazardous food out of the temperature danger zone, and provide adequately sized refrigeration and/or hot-holding equipment/space for the safe storage of such food? (Significant risk)
    • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
  4. Follow-up

    2 infractions

    • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  5. Required

    6 infractions

    • Did operator provide and use accurate and easy-to-read thermometers?
    • Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
    • Did food handler(s) wash hands to prevent contamination of food and/or food contact surface? (Critical Risk)
    • Did operator provide a test reagent to determine the concentration of sanitizer?
    • Did operator maintain the mechanical ventilation system to remove odours, fumes, vapours, smoke and excessive heat?
    • Is at least one food handler/supervisor with valid food handler certification present on-site during every hour of operation?
  6. Required

    3 infractions

    • Did operator provide and use accurate and easy-to-read thermometers?
    • Did operator provide an adequate number of handwashing stations that are conveniently accessible to food handlers?
    • Did operator provide a test reagent to determine the concentration of sanitizer?