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Five Spice Kitchen

3 - 5111 Bowness Road NW Calgary AB T3B 4M9 · Food - General

Official record from Alberta →

Inspection summary

Five Spice Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 18, 2024. The most recent inspection, on September 3, 2026, recorded 5 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 6 times across 6 separate inspections, most recently on September 3, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times across 2 separate inspections, most recently on April 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 4 separate inspections, most recently on September 3, 2026. 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?

  • 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 4 times across 4 separate inspections, most recently on July 24, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 3 times across 2 separate inspections, most recently on September 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

8 inspections

  1. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Used serving utensils were stored on a plate next to the toaster machine at the front service area.The serving utensils were washed in the dishwasher.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.2. Rice scoop was stored in stagnant water next to the rice cooker.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available at the handwashing sink at the back kitchen.Equip handwashing sink with handwashing supplies at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recurring violation cited on September 3, 2026: Gap was noted at the bottom of the back screen door and the back door was opened.Install a weatherstripping to seal the gap.Previous violation:The back screen door has a visible gap on the bottom.- Have the weather strip moved so the gap is covered.
    • 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?
      • Repeat violation cited on September 3, 2026:The food handling permit posted at the front service area was from 2019.Display the valid food handling permit.Previous violation:Food permit post is expired since 2019 and it is behind the air fryer.- Have the new Food permit post and place where it is visible to the general 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?
      • The light intensity in the kitchen was not adequate.Replace the burnt light in the kitchen area.
  2. Demand Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back screen door has a visible gap on the bottom.- Have the weather strip moved so the gap is covered.
    • 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?
      • Food permit post is expired since 2019 and it is behind the air fryer.- Have the new Food permit post and place where it is visible to the general public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used single use gloves were kept in the sub prep cooler upper compartment.Do not reuse single use gloves or utensils.
  3. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back screen door has a visible gap on the bottom.- Have the weather strip moved so the gap is covered.
    • 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?
      • Food permit post is expired since 2019 and it is behind the air fryer.- Have the new Food permit post and place where it is visible to the general public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used single use gloves were kept in the sub prep cooler upper compartment.Do not reuse single use gloves or utensils.
  4. Monitoring Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back screen door has a visible gap on the bottom.- Have the weather strip moved so the gap is covered.
    • 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?
      • Food permit post is expired since 2019 and it is behind the air fryer.- Have the new Food permit post and place where it is visible to the general public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used single use gloves were kept in the sub prep cooler upper compartment.Do not reuse single use gloves or utensils.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was over 200ppm.Corrected on site. Ensure the chlorine sanitizer solution is around 100ppm.
    • 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 hand sink paper towel dispenser was not functional.Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used single use gloves were kept in the sub prep cooler upper compartment.Do not reuse single use gloves or utensils.
  7. Demand Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Observed a gap along the bottom of the back exit door. - Please seal the gap to prevent the entry of pests into the facility.
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine sanitizer in bucket was too strong. - Corrected during inspection. - Please ensure chlorine sanitizers are used at 100 ppm.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Observed a gap along the bottom of the back exit door. - Please seal the gap to prevent the entry of pests into the facility.

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