TM Spice Company Ltd.
27115 Township Road 522 Spruce Grove AB T7X 3N1 · Food - General
5 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Two compartment sinks are needed to conduct proper dishwashing. Discussed with owner to have this in place by the next regular inspection in December 2024. Due to the low risk nature of the food items (dry spices) clean in place dishwashing method will be permitted until a new sink is installed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Two compartment sinks are needed to conduct proper dishwashing. Discussed with owner to have this in place by the next regular inspection in December 2024. Due to the low risk nature of the food items (dry spices) clean in place dishwashing method will be permitted until a new sink is installed.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Routine water sample is not being submitted. Please submit quarterly water samples. This is a restriction that was included on your food handling permit.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand 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)?
- Two compartment sinks are needed to conduct proper dishwashing. Discussed with owner to have this in place by the next regular inspection in December 2024. Due to the low risk nature of the food items (dry spices) clean in place dishwashing method will be permitted until a new sink is installed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not observed. Chlorine/bleach solution is used as sanitizer at the facility.Please purchase chlorine test strips. Ensure the required 100ppm is maintained for sanitizing utensils and equipment that can be soaked and 200ppm used for sanitizing equipment in place.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Routine water sample is not being submitted. Please submit quarterly water samples. This is a restriction that was included on your food handling permit.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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)?
- Two compartment sinks are needed to conduct proper dishwashing. Discussed with owner to have this in place by the next regular inspection in Jan 2022. Due to the low risk nature of the food items (dry spices) clean in place dishwashing method will be permitted until a new sink is installed. Nov 24, 2023: The facility still uses one compartment sink for dishwashing. Please note that two compartment sinks are required for proper dishwashing. Ensure two compartment sinks are installed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not observed. Chlorine/bleach solution is used as sanitizer at the facility.Please purchase chlorine test strips. Ensure the required 100ppm is maintained for sanitizing utensils and equipment that can be soaked and 200ppm used for sanitizing equipment in place.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Routine water sample is not being submitted. Please submit quarterly water samples. This is a restriction that was included on your food handling permit.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?