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Spicebros - Events

A - 503 17 Avenue SW Calgary AB T2S 0A9 · Food - Special Event

Official record from Alberta →

Inspection summary

Spicebros - Events has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 1, 2026. The most recent inspection, on May 2, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on May 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 2, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

2 inspections

  1. Demand Inspection

    1 infraction

    • 18. Do food handlers at the facility have adequate food safety training?
      • Staff members demonstrated inadequate food safety knowledge in the following areas: - Reheating temperatures: staff reheated food items to 35C. - Sanitizer solution: Unsure which sanitizer solution they are using (using both chlorine and sink and surface sanitizer). - Testing the sanitizer solution: unsure of which test strips to test the sanitizer solution.Review the food safety course and ensure all staff members are aware of the items listed above.
  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food was reheated to 35C and placed in the chaffing dish. Food must be quickly reheated to at least 74C prior to storing in a chaffing dish. Reheat food items to at least 74C and confirm the temperature by using a probe thermometer. 2. Three boxes of samosas were stored at room temperature. Only one heat lamp was available and could store six samosas at a time. High-risk foods must be stored either below 4C or above 60C. Obtain proper hot holding or cold holding units to store high-risk foods. 3. There were no adequate refrigeration units to store food below 4C. The operator were using camping coolers with no ice. Obtain proper refrigeration units and ensure high-risk foods are stored wither below 4C or above 60C.
    • 18. Do food handlers at the facility have adequate food safety training?
      • Staff members demonstrated inadequate food safety knowledge in the following areas: - Reheating temperatures: staff reheated food items to 35C. - Sanitizer solution: Unsure which sanitizer solution they are using (using both chlorine and sink and surface sanitizer). - Testing the sanitizer solution: unsure of which test strips to test the sanitizer solution.Review the food safety course and ensure all staff members are aware of the items listed above.

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