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New Spice Darbar Restaurant and Street Foods

912 Cityscape Square NE Calgary AB T3N 2A8 · Food - General

Official record from Alberta →

Inspection summary

New Spice Darbar Restaurant and Street Foods has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 8, 2025. The most recent inspection, on October 8, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on September 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on July 8, 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 once on September 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 8, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 10 times across 4 separate inspections, most recently on October 8, 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.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour and sugar were stored in their original bags without tight-fitting lids, leaving the contents unprotected from contamination.- Transfer flour and sugar to clean, food-grade containers with tight-fitting lid
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Update October 8th, 2026: The front service areas will be moved closer to the sink near the doorway leading into the kitchen by end of October 2026. Repeat violation sept 28, 2026:There was still no handwashing sink available in the front service area where sweets are handled. The operator informed the inspector that there are plans to relocate the service area closer to the existing handwashing sink located in the area leading into the kitchen.Install a handwashing sink with hot and cold running water and provide handwashing supplies or relocate the service area to a location with access to a handwashing sink. Alternatively, only pre-packaged foods may be served from the front service area. Open food handling is not permitted without a handwashing sink.Previous violation: Since the approval inspection, a front service area for handling sweets had been added by the front door without a handwashing sink. Install a plumbed in handwashing sink with cold and hot running water. Provide adequate handwashing supplies in suitable dispensers at the handwashing sink. Alternatively, pre-packaged foods can be served from the front service area. Open food handling is not permitted without a handwashing sink.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer available for food contact surfaces.- Obtain an approved food-safe sanitizer in the kitchen at all times. If using household bleach, prepare a chlorine sanitizer solution at an approved concentration (1/2 teaspoon bleach per 1 liter of water) and ensure it is available for sanitizing food contact surfaces. Use test strips to verify the concentration.2. Dirty wiping cloths were stored on food contact surfaces.- Remove dirty wiping cloths from the kitchen. Store wiping cloths in a sanitizer solution of the appropriate concentration between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat violation sept 28 2026:There were large woks stored directly beside the handwashing sink, the sink had no splashguard protection- Install a splash guard at the handwashing sink to protect against contamination, or relocate food, equipment, and utensils to a location away from the sink.Large woks were stored immediately adjacent to a kitchen hand sink and this sink did not have splashguard protection.Install splashguard protection at the hand sink or store food, equipment and utensils away from the hand sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were stored on the floor of the walk-in cooler.- Store all food items at least 6 inches off the floor
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Peeled carrots were soaking at room temperature.- Ensure peeled carrots are maintained under temperature control at 4C (40F) or below while soaking.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repeat violation sept 28, 2026:There was still no handwashing sink available in the front service area where sweets are handled. The operator informed the inspector that there are plans to relocate the service area closer to the existing handwashing sink located in the area leading into the kitchen.Install a handwashing sink with hot and cold running water and provide handwashing supplies or relocate the service area to a location with access to a handwashing sink. Alternatively, only pre-packaged foods may be served from the front service area. Open food handling is not permitted without a handwashing sink.Previous violation: Since the approval inspection, a front service area for handling sweets had been added by the front door without a handwashing sink. Install a plumbed in handwashing sink with cold and hot running water. Provide adequate handwashing supplies in suitable dispensers at the handwashing sink. Alternatively, pre-packaged foods can be served from the front service area. Open food handling is not permitted without a handwashing sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dry food was stored in damaged, non-food grade containers. Store food in food grade containers that are in good condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust hood had excessive grease accumulation.- Clean the exhaust hood and ensure it is maintained in a clean condition
  3. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large woks were stored immediately adjacent to a kitchen hand sink and this sink did not have splashguard protection.Install splashguard protection at the hand sink or store food, equipment and utensils away from the hand sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no testing equipment for monitoring the high temperature dishwasher at plate level.Provide testing equipment such as a probe thermometer with maximum registering function. Monitor the dishwasher daily to ensure that the sanitizing temperature is 71C minimum at plate level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Since the approval inspection, a front service area for handling sweets had been added by the front door without a handwashing sink. Install a plumbed in handwashing sink with cold and hot running water. Provide adequate handwashing supplies in suitable dispensers at the handwashing sink. Alternatively, pre-packaged foods can be served from the front service area. Open food handling is not permitted without a handwashing sink.
    • 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 door was propped open by a crate.The back door was closed during the inspection. An effective screen must be installed if the door is to be opened.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • May 8, 2025 - There was a leak from the bottom of the dishwasher.Repair the equipment to stop the leak.July 8, 2025 - The dishwasher was filled. The operator indicated that it was checked by a service technician earlier today. The dishwasher was no longer being used. A new dishwasher of the same brand and model will arrive in approximately 2-3 weeks. Dishes were cleaned and sanitized manually at the sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dry food was stored in damaged, non-food grade containers. Store food in food grade containers that are in good condition.
  4. Initial Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A pail of chlorine sanitizer measured 10 ppm.Fresh 100 ppm chlorine sanitizer was prepared during the inspection.2) Used cleaning cloths were stored on a prep table.Keep cleaning cloths immersed in a sanitizer between uses. This was corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large pans were stored immediately adjacent to a kitchen hand sink and this sink did not have splashguard protection.Install splashguard protection at the hand sink or store food, equipment and utensils away from the hand sink.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained sanitizer was incorrectly labeled as a glass cleaner.The spray bottle was correctly labeled to indicate its content during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no testing equipment for monitoring the high temperature dishwasher at plate level.Provide testing equipment such as a probe thermometer with maximum registering function. Monitor the dishwasher daily to ensure that the sanitizing temperature is 71C minimum at plate level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water at the automatic hand sink measured at least 50C in one of the washrooms.Adjust the water temperature and ensure that it is comfortable for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A cart was blocking the hand sink in the front service area.The cart was moved away from the hand sink during the inspection. Ensure that hand sinks are always accessible.
    • 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 weatherstripping on the rear door was damaged, revealing a gap along the bottom perimeter.Replace the weatherstripping. Ensure that sunlight is not visible from the inside.
    • 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 leak from the bottom of the dishwasher.Repair the equipment to stop the leak.
    • 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 foam like cover over the recessed grease interceptor. Remove the foam like floor cover. It can be replaced with a material that is non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used aluminum pans and covers were stored on top of a cooler.Used, disposable food service supplies were discarded during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some spatulas and cooking utensils were damaged.Damaged utensils were discarded during the inspection.
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