Cerberus Spice Company
8 - 16 White Avenue Bragg Creek AB T0L 0K0 · Food - General
Inspection summary
Cerberus Spice Company has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 28, 2025. The most recent inspection, on May 28, 2026, recorded 1 infraction.
1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.
The number of infractions per inspection has stayed roughly the same over time.
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.
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 once on February 5, 2026. For example:
Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
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 once on April 28, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 2 times across 2 separate inspections, most recently on May 28, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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 2 times across 2 separate inspections, most recently on May 1, 2025. For example:
Do food handlers at the facility have adequate food safety training?
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.
5 inspections
- Demand Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was no specific shelving identified for food producer for food supplies and production.Please make sure any shelves used by the food producer for storage of production or supplies must be labelled and identified separately than the kitchen owner's use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- *During the inspection, it was observed that a container of fresh garlic in the walk- in cooler at the shelf exhibited signs of spoilage, including white mold growth. This indicates that the garlic was not stored properly or was kept beyond its safe shelf life.-Corrected during the inspection. Kitchen operator discarded the container of garlic.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was no specific shelving identified for food producer for food supplies and production.Please make sure any shelves used by the food producer for storage of production or supplies must be labelled and identified separately than the kitchen owner's use.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Operator did not have an Alberta approved food safety certificate.List of the Alberta approved food safety certificates courses were provided to operator. Please make sure one of the courses from the list is taken. Requested the copy of the food safety certificate.
- 20. Do food handlers at the facility have adequate food safety training?
- Initial Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Testing equipment - pH meter or test strips were not available onsite. Requested information of the testing equipment.
- 20. Do food handlers at the facility have adequate food safety training?
- Operator did not have an Alberta approved food safety certificate.List of the Alberta approved food safety certificates courses were provided to operator. Please make sure one of the courses from the list is taken. Requested the copy of the food safety certificate.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?