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Spice Isle - Events

195 E Lakeview Court Chestermere AB T1X 1W2 · Food - Special Event

Official record from Alberta →

Inspection summary

Spice Isle - Events has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 9, 2024. The most recent inspection, on August 16, 2026, recorded 2 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on August 16, 2026. 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 2 times across 2 separate inspections, most recently on September 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on August 16, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Temperature of fish cake held in chafing dishes was measured at 33C as the heat source was turned off during inspection.2. Callaloo soup in a big metal pot was measured at 80°C. However, there was no burner on site to maintain the required hot-holding temperature. A burner was later obtained during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No dedicated handwashing sink or dishwashing sink was available on site to support safe food handling operations.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables and fruits in the cooler were measured at 18°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The vendor had chlorine test strips on-site but did not have the color chart. Please ensure the strips and color chart are brought to event to be able to confirm the concentration of the sanitizer solutions.**OUTSTANDING (2025-09-07). The chlorine test strips still did not have a color chart. The operator claimed that they know what the color requirement is by looking at the test strips. The inspector reiterated that a color chart is required and must be available on site.
  5. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The vendor had chlorine test strips on-site but did not have the color chart. Please ensure the strips and color chart are brought to event to be able to confirm the concentration of the sanitizer solutions.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Transported food measured at 50C.-Reheat food to 74C and maintain above 60C
  8. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Prepackage foods were stored in a black garbage bag. Request vendor to use food grade packaging to store/transport food.

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