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SpiceHub Indian Kitchen & Pizza

1350 Northmount Drive NW Calgary AB T2L 0E8 · Food - General

Official record from Alberta →

Inspection summary

SpiceHub Indian Kitchen & Pizza has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on March 17, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 7 times across 3 separate inspections, most recently on February 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 February 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 6, 2024. 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?

  • 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 12 times across 5 separate inspections, most recently on February 23, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 4 times across 3 separate inspections, most recently on February 23, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water tap at the handwashing sink at the sink in the back is in disrepair. - Please fix. All handwashing sinks must be supplied with hot and cold water at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the walk-in cooler. - Please add more lighting to facilitate sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dough mixer machine components do not come apart. - Must provide manufacturer user manuals and demonstrate how the surfaces must be washed, rinsed and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No written cleaning/sanitization schedule in place. -Develop a daily, weekly cleaning/sanitation schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dried food residue accumulation on shelves in the walk-in cooler. - Clean and maintain in a clean and sanitary condition at all times.
  3. Demand Inspection

    9 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Not enough drain plugs for the compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available on-site at the time of inspection. Ensure chlorine or Quat test strips are available at all times to verify the concentration of sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were present in the back hand sink and there was no soap at the front hand sink.-Ensure that the hand sinks are properly supplied with hot/cold potable water, soap and single use paper towels in suitable dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the walk-in cooler. - Please add more lighting to facilitate sanitation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease and dust accumulation was observed on the exhaust hood above the fryers, on the ceiling tiles and on the HVAC unit.-Clean the exhaust hood, ceiling tiles and the HVAC unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several cutting boards were observed to be in poor shapes with deep grooves which no longer can be cleaned and sanitized adequately. - Discarded.- Replace cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dough mixer machine was covered with dried food debris and was not cleaned from previous day. The machine components do not come apart. - Must provide manufacturer user manuals and demonstrate how the surfaces are washed, rinsed and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris accumulation in the hard-to-reach areas of the facility, mainly along the wall/floor joints and by the walk-in cooler door. - Clean and maintain in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The back dry storage area was cluttered.2) No written sanitization procedures/records were available.3) No cleaning schedule was maintained.-Ensure that the back storage area is uncluttered and cleaned and develop a cleaning schedule.-Maintain written sanitation procedures.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The main Quat dispenser at the 3-compartment sink was not working and the facility was using bleach as a food sanitizer for the food contact surfaces.The Bleach solution was measured above 200 ppm.The operator diluted the solution, which was tested at 100 ppm.-Ensure that the bleach solution is maintained at 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Dirty aprons were hanging in the facility.-Ensure that the aprons used by the food handlers are clean and are washed and sanitized regularly in order to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The peperoni pizza in the hot holding was measured at 55 degrees C.The pizza was reheated by the operator.-Ensure that the high-risk-foods in the hot holding are measured at 60 degrees C or greater.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper steps were being followed for the manual dishwashing.-Ensure that proper 3 steps are being followed:Wash with detergent and water in the first compartment sink with temperature not less than 45 degrees C,Rinse with water in the second compartment sink with temperature not less than 45 degrees C,Sanitize in the third compartment sink with bleach sanitizer at 100 ppm/Quat sanitizer at 200 ppm for 2 minutes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available on-site at the time of inspection. Ensure chlorine or Quat test strips are available at all times to verify the concentration of sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were present in the front hand sink and there was no soap at the back hand sink.-Ensure that the hand sinks are properly supplied with hot/cold potable water, soap and single use paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the walk-in cooler. - Please add more lighting to facilitate sanitation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease and dust accumulation was observed on the exhaust hood above the fryers, on the ceiling tiles and on the HVAC unit.-Clean the exhaust hood, ceiling tiles and the HVAC unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dirty knives were hanging on the knife holder.2) It was observed that the knives and flour machine was covered with dried food debris and were not cleaned from previous day.3)Dirty utensils were being stored on unclean counters and areas.-Ensure that the utensils and equipment are cleaned and sanitized at regular interval.4) Scoops were stored inside the food containers.-Ensure that the scoops are stored in such a manner that the scoop handles do not come in contact with food.5) Mould was observed on the cheese slicer.-Clean and sanitize the utensils regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)The back dry storage area was cluttered.2)No written sanitization procedures/records were available.3)No cleaning schedule was maintained.-Ensure that the back storage area is uncluttered and cleaned and develop a cleaning schedule.-Maintain written sanitation procedures.
  5. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer solution in dishwashing sink was way too strong. - Quat sanitizer solutions must be used at 200 ppm. Chlorine sanitizers must be used at 100 ppm. Both chemicals must be verified using the appropriate test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available on-site at the time of inspection. Ensure chlorine or Quat test strips are available at all times to verify the concentration of sanitizer solutions.
    • 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 monitoring program in place. - Implement a pest monitoring program.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the walk-in cooler. - Please add more lighting to facilitate sanitation.
  6. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the walk-in cooler. - Please add more lighting to facilitate sanitation.

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