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Bombay Spices

3131 141 Street SW Edmonton AB T6W 4L2 · Food - General

Official record from Alberta →

Inspection summary

Bombay Spices has been inspected 9 times by Alberta Health Services (Environmental Public Health) since April 19, 2024. The most recent inspection, on September 2, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 3 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on August 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on August 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 19, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

About this data

These results come from Alberta Health Services (Environmental Public 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of prepackaged nonperishable foods stored directly on the floor in the retail aisles.- All foods must be stored up off the floor on the shelves, up on crates or pallets.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food particles noted on the floor under the shelving units in the retail area as well as stickers/labels stuck on the floor throughout.- Cleaning is required.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried food particle/debris accumulation noted under the interior grate that runs the length of the cooler in the retail area.- Cleaning is required.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several sacks of food stored directly on the floor in the retail area as well as boxes of food stored on the walk-in cooler floor.- All foods are to be properly stored up off the floor.Several open/ripped bags of dried bulk foods noted in the back warehouse area. - Ensure all foods waiting to be returned are properly stored/sealed off.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap was available at the staff washroom handwash sink. Corrected.- Handwash sinks must be properly supplied with soap and paper towel at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dried food spills/food particles noted on the walk-in cooler floor.- Cleaning is required.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand wash soap is available in the staff washroom- Handwash sinks are to be properly supplied with with handwash sing supplies at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Some repacking of dry bulk foods (Chick peas, Citric Acid) is occurring onsite. This is in contravention of the Permit Restriction of "Pre-packaged foods and/or whole produce only - no preparation of foods".- Discontinue this practice immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back warehouse area by the mop sink and back door are cluttered. - Organize these areas and ensure all boxes of foods/items are stored up off the floor.

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