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New Spice Grill

8205 108 Street NW Edmonton AB T6E 0T2 · Food - General

Official record from Alberta →

Inspection summary

New Spice Grill has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 17, 2024. The most recent inspection, on October 2, 2025, found no infractions.

1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times on June 17, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on June 17, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

2 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Wet cleaning clothes were observed on the kitchen counters. Action taken:-Staff member was instructed to put the cleaning clothes inside the sanitizer bucket.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - In one of the preparation coolers, over-stacking was observed. The sliced onions were in direct contact with the sliced tomato container. Action taken:-Staff was instructed to put the lid on the sliced onion so that the food in one container do not touch the other food and cross contamination can be avoided.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Test papers to monitor concentration of chlorine were not present.Action required:-Please purchase chlorine test papers.

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