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Pinch of Spice

110 - 2 Jewell Street Red Deer AB T4P 4G8 · Food - General

Official record from Alberta →

Inspection summary

Pinch of Spice has been inspected 15 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on September 24, 2026, found no infractions.

9 of 15 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 September 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on September 23, 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 June 4, 2025. 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 5 times across 5 separate inspections, most recently on September 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 separate inspections, most recently on September 9, 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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 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?
      • Gaps were observed along the top and bottom of the rear screen door, and a gap was also observed at the bottom and side of the exterior door located behind the screen door, creating potential entry points for pests.Ensure exterior doors and screen doors are maintained in good repair and fitted to prevent the entry of pests. Eliminate gaps around the doors and maintain the facility in a pest-proof condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease accumulation was observed on the ventilation hood above the cooking equipment. In addition, dust and debris accumulation were observed on the ceiling ventilation vents throughout the food preparation area.Ensure the ventilation hood and ceiling ventilation vents are cleaned and maintained at a frequency sufficient to prevent the accumulation of grease, dust, and other debris and are maintained in a clean condition at all times.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food in containers did not have covers. Raw meat was sitting above ready to eat foods in the prep cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0 ppm for chlorine. Discussed three sink method for manual dishwashing.Chlorine test strips for facility were pool test strips. Please purchase food grade chlorine test strips.
    • 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 had a gap at bottom. Mice droppings were found the back door in both corners. Please install proper weatherstripping to prevent any pests from entering the facility.Clean and disinfect mice droppings/area with bleach. Ensure proper PPE is used.
    • 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?
      • Permit displayed was expired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • This facility needs to prioritize cleaning.The following areas had a buildup of grease, grime, debris or dirt:-Under, between and behind hard-to-reach areas.-The ventilation system's filters had a buildup of grease.-Stainless steel storage rack near cookline had food debris on liners.-Bottom of fridges had debris.-Fridge doors and handles were greasy to touch.-Bottom of chest freezer and stand-up freezer had food debris in bottom-Can opener was greasy to touch-Walls in prep area had greasy running down wallsNo written cleaning schedule was in place. A cleaning schedule template will be emailed along with report.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning requested for the floors and long walls under equipment visible grease dirt and food debris build up in order to help prevent mouse infestation. Cleaning is to be completed by Wednesday April 29
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution is not at adequate strength - 25 ppm chlorine.Sanitizer solution was changed and 100 ppm chlorine verified with test stripsCleaning clothes are kept in a solution of Sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some Food containers in cooler were not covered.Food containers were provided with a lid or saran wrap to cover food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A box of fish and two bags of chicken were out thawing at room temperature.Arvind moved both items to a cooler to continue thawing.High risk foods such as chicken, fish and other meats must be thawed out in a maner that ensures the temperature of the product does not go above 4 C. The following methods of thawing are acceptable - thawing under cold running water and checking temperature to ensure it is maintained below 4 C.- thawing in cooler so that the temperature is maintained below 4 C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inside of the coolers are in need of cleaning as well as the exterior. Cleaning is also needed throughout the kitchen in various areas such as the floor behind cooking equipment, floor under three compartment sinks and area next to the dish washer and general cleaning to be improved throughout the kitchen.Correct by Friday June 7 2025.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer strength was at 0 parts per million chlorine.The pump for the sanitizer is working but no sanitizer solution is coming out of the dispensing tube.No detergent is coming out of the dispensing tube as well.Both containers for sanitizer and detergent were about half full.Repair is needed to the dishwasher to ensure detergent and sanitizer are being dispensed as per normal operation of the machine.Correct by Mar 14 2025Manual washing rinsing and sanitizing of dishes will be done in the three compartment sinks in the meantime.
  11. Monitoring Inspection

    0 infractions

  12. Monitoring Inspection

    0 infractions

  13. Monitoring Inspection

    0 infractions

  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some food containers need to be covered with lids or saran wrap.Ensure all food containers are properly covered to prevent contamination.Correct by Oct 26
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed in coolers and freezers Re-Inspection will be done on Oct 26

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