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Spices Everest Horizon Dining

445 - 200 Southridge Drive Okotoks AB T1S 0B2 · Food - General

Official record from Alberta →

Inspection summary

Spices Everest Horizon Dining has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on July 16, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on July 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 July 13, 2026. 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?

  • 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 August 28, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on July 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 August 28, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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)?
      • Expired QUATs test strips. **Obtain new QUATs test strips.
  3. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Did not detect any chlorine concentration from the chlorine dishwasher after running it three times. **Ensure the chlorine dishwasher is maintained at concentration of 100ppm.***CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired QUATs test strips. **Obtain new QUATs test strips.
    • 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?
      • The back door was observed to be opened at the time of the inspection. **Ensure back door is closed when not in use to prevent the entry of pests and/or weather. ***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required underneath the wheel on the shelf across from the dishwasher and flooring underneath the dishwasher.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) Flour was observed to be accumulating by the large mixer located by the cookline. 2) Ventilation canopy exhaust grills was observed to have a build up of grease.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the walk-in cooler was observed being stored in its original can after opening. Instructions of the can specify that it is to be repackaged after opening. Food was repackaged during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Onions were observed being stored directly on the floor.Ensure that produce and other foods are stored off the floor. Consider the use of containers for storage if shelving is insufficient.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer available onsite was found to be inaccurate by a factor of -10C.An alternate digital thermometer was provided. Ensure that this thermometer is kept onsite and is calibrated as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scooping utensils were observed being improperly stored inside of food containers of flour and cooked rice. Ensure scoops are kept out of food to reduce the potential for cross-contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring more frequent cleaning:- The shelving in the walk-in cooler- The shelving in the clean utensil storage area opposite the dishwasher- The food preparation and storage area in between the tandoor and freezer
  8. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A cardboard box was being reused as a container to hold bottles of ingredients. This is unsuitable as this container cannot be easily washed and sanitized. Box was replaced with a cleanable container during inspection. 2) Potatoes were being stored very close to the floor in a milk crate. Potatoes were moved to a shelf during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was initially measured at 10ppm chlorine and 48.1C. The sanitizer being used appeared to be oxidized. Sanitizer was replaced during inspection and a concentration of 100ppm chlorine was verified. Ensure that dishwasher sanitizer is being tested on a more routine basis. Recommend covering sanitizer containers in use to reduce oxidation of chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Behind the kitchen line-In and around the dough mixer-Under the compartment sinks and dishwasher
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    4 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 kitchen hand wash sink did not have liquid hand soap available upon initial inspection. Liquid soap from a container was provided during inspection. Staff indicated that hand washing supplies (soap and paper towels) were maintained by a third-party company. Ensure that back-up of these supplies is available for use at handwash sinks that run out of supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelf directly above the metal prep table was found to have raw wood sides, which are absorbent and difficult to properly clean.Cover or finish indicated surfaces to render a non-absorbent smooth surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rice paddle stored beside the rice cooker had a damaged side, making cleaning difficult and presenting a contamination risk from frayed plastic.Replace indicated utensil.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in the following areas:-Behind cooking appliances in the kitchen-The lids of bulk food containers

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