Skip to content
Loading map…

Chennai Spices

465 - 475 8 Street SW Calgary AB T2P 0N5 · Food - General

Official record from Alberta →

Inspection summary

Chennai Spices has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 3, 2025. The most recent inspection, on July 31, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 July 14, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on July 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 14, 2026. For example: Is the facility free of a pest infestation?

  • 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 5 times across 3 separate inspections, most recently on July 31, 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?

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.

4 inspections

  1. Risk Management 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?
      • July 17th, 2026:New ceiling tiles have been installed; however, they are not sealed and are porous. Please seal/paint the new ceiling tiles such that they are impervious too moisture and cleanable. July 14th, 2026:Ceiling tiles in the dishwashing area were damaged and not properly secured.Please repair/replace the ceiling tiles and ensure they are properly secured to the drop-down ceiling structure.
  2. Risk Management Inspection

    2 infractions

    • 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?
      • The facility’s Food Handling Permit was not displayed in the facility.Please print and post a copy of your valid Food Handling Permit in a location that is visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • July 17th, 2026:New ceiling tiles have been installed; however, they are not sealed and are porous. Please seal/paint the new ceiling tiles such that they are impervious too moisture and cleanable. July 14th, 2026:Ceiling tiles in the dishwashing area were damaged and not properly secured.Please repair/replace the ceiling tiles and ensure they are properly secured to the drop-down ceiling structure.
  3. Monitoring Inspection

    12 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dry food items on the storage shelf showed signs of damage consistent with mouse activity and chewing. Discard all food and single use food containers that are contaminated or could be potentially contaminated by mouse activity or excrement.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food products stored in bags, boxes and containers were stored directly on the floor in the walk-in cooler and in the walk-in freezer.Ensure all food is stored elevated off the floor by at least 6 inches to reduce the risk of cross-contamination and to allow for proper cleaning and pest monitoring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Deli containers with no handles were being used as scoops for food products. Remove all deli containers used as scoops and replace them with handled scoops that are stored separately from food products in a sanitary manner. 2) The ice scoop was stored directly inside the ice machine with the handle in direct contact with the ice.Remove the ice scoop from the ice machine and store the scoop separately in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler had food products and an ambient air temperature that measured 8C. Please repair/service the walk-in cooler such that it is able to operate at a temperature of 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was tested multiple times and measured 0ppm chlorine sanitizer. Please repair the dishwasher such that it is sanitizing at 100ppm chlorine and is being tested at least once a day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front service area hand-washing sink was not equipped with single-use paper towels or liquid hand soap. Please ensure all hand-washing sinks are always stocked with single-use paper towels in a proper dispenser and liquid hand soap to facilitate proper hand washing.
    • 15. Is the facility free of a pest infestation?
      • 1) There was evidence of a significant mouse infestation in the food establishment. An abundance of mouse droppings was observed throughout the food establishment, including but not limited to: on the top of the mechanical dishwasher, in food storage bins and directly on dry food products, on top of bulk bins, under and around the soft serve ice cream machine, on the interior window ledge that is located behind the front service area, directly on customer dishes, on food preparation surfaces, under the drying rack located next to the front service area hand washing sink, and on the floors throughout the entire facility. 2) A live mouse was observed running out of a food storage bin. Three dead mice were also observed inside tin cat traps located within the kitchen.Safely clean up all the mouse excrement, clean and disinfect any affected areas, and work with the contracted pest control company to abate the infestation.
    • 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?
      • The facility’s Food Handling Permit was not displayed in the facility.Please print and post a copy of your valid Food Handling Permit in a location that is visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the dishwashing area were damaged and not properly secured.Please repair/replace the ceiling tiles and ensure they are properly secured to the drop-down ceiling structure.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment and utensils were dirty and had a build-up of food debris, grime, grease, and dirt including but not limited to: cooking equipment along the cook line (the equipment itself along with the space between equipment), the interior and exterior of the microwaves, food storage containers and bulk bins, the deli containers that were used as bulk scoops, the spice cart, and the interior and exterior of the coolers.Please deep clean and sanitize all equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage room located off from the dishwashing area was disorganized and cluttered.Please organize and declutter the storage room located off from the dishwashing area such that it is easy to clean and can be properly accessed for pest monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation of the food establishment surfaces was poor. Dirt, food splatter, grease build-up, and grime were observed on the following areas including but not limited to: the walls throughout the facility (especially behind food preparation, cooking areas, and dishwashing areas), the floors throughout the kitchen, the dishwashing area, and the front service area, the space between cooking equipment along the cook line, and the ceilings along the cook line. Please deep clean the facility and implement a cleaning program.
  4. Initial Inspection

    0 infractions

Own this business? Add a badge to your website