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Spice Island

10058 163 Street NW Edmonton AB T5P 3N4 · Food - General

Official record from Alberta →

Inspection summary

Spice Island has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 27, 2024. The most recent inspection, on October 14, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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 5 times across 5 separate inspections, most recently on October 14, 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?

  • 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 March 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 28, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 3, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 August 27, 2024. For example: Are chemicals stored and handled in a safe manner?

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.

8 inspections

  1. Demand Inspection

    1 infraction

    • 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?
      • No pest control records or evidence of pest monitoring, such as traps, were observed. Pest control measures and monitoring must be carried out regularly, with records maintained at least once a month and available onsite for review. The AHS pest control checklist has been sent via email for the facility’s use.
  2. Risk Management Inspection

    1 infraction

    • 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?
      • No pest control records or evidence of pest monitoring, such as traps, were observed. Pest control measures and monitoring must be carried out regularly, with records maintained at least once a month and available onsite for review. The AHS pest control checklist has been sent via email for the facility’s use.
  3. Demand Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Front retail space: observed possible mould spoilage for some rooted vegetable (yam), bananas, pumpkin, green/yellow peppers, and mangos. Instructed operator to go thru inventory - any with signs mould and or spoilage are required to be 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?
      • No pest control records or evidence of pest monitoring, such as traps, were observed. Pest control measures and monitoring must be carried out regularly, with records maintained at least once a month and available onsite for review. The AHS pest control checklist has been sent via email for the facility’s use.
  4. Risk Management Inspection

    1 infraction

    • 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?
      • No pest control records or evidence of pest monitoring, such as traps, were observed. Pest control measures and monitoring must be carried out regularly, with records maintained at least once a month and available onsite for review. The AHS pest control checklist has been sent via email for the facility’s use.
  5. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Many food items were observed without labels, including meat, pepper, dry fish, and nuts on the shelves, in freezers, and in coolers. The operator was advised to ensure that all food items are properly labeled to clearly identify their contents.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer solution was available during food handling. A 100 ppm chlorine solution was prepared and placed in a labeled spray bottle.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The food handler was observed handling food, performing other tasks such as handling cash, and returning to food handling without washing hands. The staff member was instructed to wash hands, and education was provided on proper hand hygiene before handling food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes and bags of food items, including dry millet, were observed stored directly on the floor in the facility and storage room. All food items must be stored at least 6 inches (15 cm) above the floor on pallets, shelves, or racks to prevent contamination from moisture, pests, and dirt.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strip is available for testing the concentration of surface/equipment sanitizer and manual dishwashing of utensils. The operator must obtain a chlorine test strip to ensure the sanitizer concentration is correct 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?
      • No pest control records or evidence of pest monitoring, such as traps, were observed. Pest control measures and monitoring must be carried out regularly, with records maintained at least once a month and available onsite for review. The AHS pest control checklist has been sent via email for the facility’s use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:Floor of the back storage areaFloor of the front service areaWall, counter surfaces, and floor of the beef patty service stationTwo-compartment sink, including its surrounding areaCustomer washroom, including floor, wall tiles, hand sink, and toilet bowl
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed some prepackaged dry foods stored next to the mop and directly on the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed 2 containers of glace cherries store on a shelving next to oven cleaner.Please store food items away and separately from cleaning products.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Additional cleaning required for stand up coolers next to the cashier - observed build up of debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additionally cleaning and decluttering required in back kitchen area

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