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Spice Lounge & Pizza

11373 20 Avenue Blairmore AB T0K 0E0 · Food - General

Official record from Alberta →

Inspection summary

Spice Lounge & Pizza has been inspected 16 times by Alberta Health Services (Environmental Public Health) since February 28, 2024. The most recent inspection, on September 16, 2026, found no infractions.

8 of 16 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 July 29, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on September 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 10, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 5 times across 4 separate inspections, most recently on January 20, 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?

  • 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 3 times across 3 separate inspections, most recently on February 28, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

16 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink was out of soap. Stocked during inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A mouldy container of marinara sauce was in a prep cooler. It was discarded immediately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic and garlic/butter mixes were in the open during the day (over 2 hrs). The food may be held at least 60 C, or only small containers used to last for 2 hours – and then discarded. Reportedly the top of the pizza oven was very hot when in use. This may be used to hot-hold the garlic butter mix if the mix is at least 60 C longer than 2 hrs. Temperature must be checked with a thermometer.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some cleaning completed. However, listed areas had old food and grime. Cleaning required:- Hard to reach areas- Underneath coolers, equipment, and sinks- Door handles and doors of equipment- Kitchen ceiling (dust/fuzz)- Security camera wires near the ceiling (very thick dust/fuzz)- Dust seemed to come from the ceiling air unit.
  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Listed areas had old food and grime. Cleaning required:- Hard to reach areas- Underneath coolers, equipment, and sinks- Door handles and doors of equipment- Kitchen ceiling (dust/fuzz)- Security camera wires near the ceiling (very thick dust/fuzz)
  9. Monitoring Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Supervisor in care and control has not completed an approved food safety training course as previously discussed. To ensure safe operation of a food facility, the operator must be trained in and understand food safety.
  12. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available in the kitchen. Lactic acid sanitizer was made (Sink and Surface sanitizer from Eco lab) in adequate concentration (over 704 ppm lactic acid). Sanitizer must be available and used to ensure safe food handling. Ensure upon opening that sanitizer is made and remade as needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sink designated for hand washing had potatoes and bowls in it. Cleared away items. Hand sinks must always be available and used for hand washing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Supervisor in care and control has not completed an approved food safety training course as previously discussed. To ensure safe operation of a food facility, the operator must be trained in and understand food safety.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available in kitchen. Sanitizer was made available in a metal container with a wiping cloth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large pot and bucket of curry were left out in the hallway to cool. Operator did not know the temperature or how long the curry was out. Inspector measured temperature at 58 and 60 degrees. Operator poured out curry into thin metal inserts to increase surface area and cool properly. Potentially hazardous foods must be cooled from 60 C to 4 C as fast as possible, and monitored throughout the cooling process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen had potatoes and no soap available .Food handlers must have access to warm running water, soap, and paper towel to properly wash hands before food handling. Potatoes were removed and hand soap stocked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleanliness of the kitchen was poor. Areas such as dry storage and the fryer need deep cleaning. No cleaning schedule is being used. Please clean entire kitchen. A new cleaning schedule needs to be created.
  15. Risk Management Inspection

    0 infractions

  16. 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)?
      • Dishwasher chlorine sanitizer tested at 25 ppm. Dishwashers utilizing chlorine sanitizer must have a concentration of 100ppm chlorine in order to properly sanitize items in the dishwasher. Daily monitoring of chloring concentration (and recording these readings) will help discover and then rectify issues in a timely manner. Please use the dishwasher to clean all plates/utensils, then manually sanitize dishes in the discussed sink, and air dry.

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