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Little Spice

9669 Macleod Trail SW Calgary AB T2J 0P6 · Food - General

Official record from Alberta →

Inspection summary

Little Spice has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 16, 2024. The most recent inspection, on November 20, 2025, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 3 times across 3 separate inspections, most recently on November 20, 2025. 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 2 times across 2 separate inspections, most recently on November 20, 2025. 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 April 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 8, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 10 times across 4 separate inspections, most recently on November 20, 2025. 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. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A dough mix was stored very close to the handwashing sink. There is inadequate space or separation between the prep counter and the handwashing area. This issue was discussed with the operator. The operator was instructed to install a barrier between the hand sink and the prep counter to prevent water spillage and prevent contamination risks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dented tomato cans were observed in the dry storage area at the back. Cans were discarded. Recyclable waste, such as used cold drink cans, whipped cream bottles, milk bottles was stored on the rack along with cleaned plates and dry food items. Instructions were provided to properly collect and dispose of the garbage in garbage bags, ensuring it is kept away from food storage and cleaned utensil storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two pots (containing butter chicken) observed on the cooking stove, flame was not on. Internal temperature was measured at 30-32C. Items were discarded onsite. Instructions provided NOT to keep high risk food at room temperature (keep it above 60C or below 4C).
    • 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?
      • Pest control records were not maintained.Ants were observed on the wall near the handwashing area and on the wall behind the dishwashing area. Please contact the pest control company and take corrective actions to eliminate/control the pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Paint has peeled off on the wooden pallet making surface rough located under the mixer.2. Baseboard was missing in the back dry storage hallway. 3. Mechanical ventilation servicing was due for service. Requirement:Refinish the pallet to make surface smooth.Repair the baseboard.Please get the ventilation servicing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required throughout the facility.-All the shelves-Behind the cooking line-all hard-to reach areas-under the dishwashing sinks-back storage area required organization. -Ventilation hood.Please maintain written cleaning schedule for kitchen (template provided with the report).
  2. 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?
      • Paint has peeled off on the wooden pallet making surface rough located under the mixer.Requirement:Refinish the pallet to make surface smooth.
  3. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine measured 0 ppm in sanitizer spray bottle located in the kitchen.Requirement: Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dough balls were kept next to hand washing sink in the kitchenRequirement:Do not store food near hand washing sink to prevent from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Frozen samosas were kept uncovered in the freezer.Requirement:Keep food covered during storage to prevent from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in the kitchen.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of raw shell eggs stored without temperature control on the rack in back storage area was 23.2C.b) Internal temperature of portioned rice stored in insert of prep cooler was 39C and between 15.6C-18.4C.Requirement:a) Ensure that raw shell eggs are stored at 7C or less.Eggs were discarded.b) Ensure that perishable foods under refrigeration are stored at 4 C or lessRice were discarded.
    • 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?
      • Update April 8, 2025:No pest control records were available (Repeat violation from previous inspections)Requirement:- Create and implement a pest control monitoring program or hire a professional pest control company to carry out pest monitoring. - Also ensure to always have the pest control record onsite. AHS pest control check list again emailed to the operator to self-manage the pest control.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Update April 8, 2025:- No food safety certified person on site.Requirement:At least one person having care and control of the food establishment must be certified in safe food handling.List of recognized food safety courses emailed to the operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. LIGHT COVERS WERE MISSING FROM THE LIGHT FIXTURES LOCATED ABOVE THE PREP/COOK LINE AND FOOD STORAGE AREA. PLEASE REPLACE THE LIGHT COVERS SUCH THAT THE FACILITY AND FOOD IS PROTECTED FROM CONTAMINATION IN THE EVENT OF A LIGHT BULB BREAK. **REPEATE VIOLATION FROM PREVIOUS INSPECTIONS**
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update April 8-20251. Laminate covering for wall by the prep cooler was peeling off2. Base board was missing on wall located in front area near chest freezer.(Repeat violations from previous inspection)Requirement:a) Replace lamination covering on the wall.b) Provide baseboard on the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint has peeled off on the wooden pallet making surface rough located under the mixer.Requirement:Refinish the pallet to make surface smooth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris below and behind the deep fryer area.(Repeat violation from previous inspection)Requirement:- Please clean this area and ensure regular cleaning is done.
  4. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mop bucket full of dirty water was stored next to food storage in the back hallway.- Please return mop bucket back to its designated location when no longer in use away from food storage or food prep areas.- Staff removed the bucket during the inspection.
    • 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?
      • Update October 16, 2024:- Still no pest control records available. No pest control records were available at the time of the inspection. Will send operator self-checklist as they manage their own pest control currently.Action required:- Please create and implement a pest control monitoring program or hire a professional pest control company to carry out pest monitoring. - Also ensure to always have the pest control record onsite. *Repeat infraction*
    • 20. Do food handlers at the facility have adequate food safety training?
      • Update October 16, 2024:- Still no food safety certification. Will send food safety training link to operator to complete.No proof of food safety certification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. LIGHT COVERS WERE MISSING FROM THE LIGHT FIXTURES LOCATED ABOVE THE PREP/COOK LINE AND FOOD STORAGE AREA. PLEASE REPLACE THE LIGHT COVERS SUCH THAT THE FACILITY AND FOOD IS PROTECTED FROM CONTAMINATION IN THE EVENT OF A LIGHT BULB BREAK. **REPEATED VIOLATION**
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update October 16, 2024:- Both infractions still outstanding. Please repair the wall and baseboards.1. Laminate covering for wall by the cooler was peeling off2. Base board by chest freezer was coming off
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and debris below and behind the deep fryer area.- Please clean this area and ensure regular cleaning is done.
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