Happy Spice
813 4 Avenue SW Calgary AB T2P 0K5 · Food - General
Inspection summary
Happy Spice has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 28, 2024. The most recent inspection, on January 20, 2026, recorded 1 infraction.
3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.
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.
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 3 times across 3 separate inspections, most recently on January 20, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 January 19, 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?
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 May 28, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 on January 19, 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 January 19, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
7 inspections
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine was being used in the facility to sanitize dishes and food contact surfaces. Chlorine test strips had expired.Obtain chlorine test strips within their expiry date.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine was being used in the facility to sanitize dishes and food contact surfaces. Chlorine test strips had expired.Obtain chlorine test strips within their expiry date.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water to the hand wash sink had been turned off. Operator stated that it had been turned off because it was too hot.Hand wash sinks are required to have hot and cold water available 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?
- Dead cockroaches were observed in the cupboard under the two compartment sink and on the heat register on the north side of the facility.Clean up dead cockroaches. Monitor for further activity and ensure that adequate pest control is taking place in the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A grill was present in the facility. Operator stated that it was being used for grilling burgers.There is no mechanical ventilation in the facility and the facility has a permit restriction prohibiting grease producing cooking. Remove the grill.
- 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 a sewer gas odour by the two compartment sink/ grease interceptor. The last time the grease interceptor was cleaned was July 2025.Investigate the source of and abate the sewer gas odour. Ensure the grease interceptor is cleaned as required by City of Calgary bylaws (at least once every 4 weeks).
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of items not associated with nor required for the operation of the food business.Remove these unnecessary items. Excess items hinder cleaning and provide hiding places for pests.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- Chlorine test strips could not be located at the time of the inspection. Please obtain chlorine test strips to be able to test and verify the concentration of the chlorine-based surface sanitizers (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 hot water tap at the hand sink was not operational at the time of the inspection. Please repair the tap such that hot and cold water is available at the hand washing sink. All hand sinks must have running hot/cold water, liquid hand soap, and paper towel in a proper dispenser to facilitate proper hand washing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was not available at the time of the inspection. Please obtain a probe thermometer to be able to verify temperatures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?