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Spicebros - Events

5317 23 Avenue NW Edmonton AB T6L 7G4 · Food - Special Event

Inspection summary

Spicebros - Events has been inspected 9 times by Alberta Health Services (Environmental Public Health) since July 16, 2025. The most recent inspection, on September 18, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 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 July 21, 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 once on October 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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.

9 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice in one of the hot holding units was measured at 46C. Operator discarded the food.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was 30-40 degrees Celsius on arrival and hot holders were not set up.Food Its to be maintained greater than 60 degrees Celius at all times. Ensure someone starts flame hot holders an hour before use to heat up properly. Food items were reheated to 74 degrees Celsius on a hot plate and the placed into the hot holders which had reached a temperature of 60 degrees Celsius,Do not use Styrofoam containers to store hot foods for events, use powered heating devices.
  6. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution was too strong (1000 ppm). Operator was instructed to dilute the bleach solution, and finally the solution was measured at 100 ppm.
  7. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of cooked dice chicken and a container of coleslaw on the counter were measured at 12C.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

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