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Spices Indian and Nepalese Cuisine

415 - 19587 Seton Crescent SE Calgary AB T3M 2T5 · Food - General

Official record from Alberta →

Inspection summary

Spices Indian and Nepalese Cuisine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on October 22, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 2 separate inspections, most recently on October 21, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 December 12, 2024. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • During the inspection, the dishwasher was found to have a chlorine concentration of 0 ppm. The chlorine container was not empty at the time, and the operator suspected an issue with the tubing supplying chlorine to the unit.The operator was instructed to use the two-compartment sink for dishwashing until the dishwasher is repaired.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in spray bottles measured 0ppm.Solution dispensed from wall mounted unit measured 0ppm.Solution appeared to be very old. Food contact surfaces are not being sanitized.Fix / adjust wall mounted unit to ensure 200ppm of quat sanitizer is present in sanitizing solutions OR switch to another acceptable form of sanitizing solutions and ensure it is at the required concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for quat sanitizing solution are discolored and expired and are no longer useful.Obtain new test strips and use them to ensure sanitizers are at the required concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One kitchen hand sink was blocked and was completely inaccessible.Kitchen was approved with two hand wash sinks.Ensure both are accessible at all times.All items moved at time of inspection. The same violation was noted during the last routine monitoring inspection.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • One kitchen hand sink was blocked and was completely inaccessible.Kitchen was approved with two hand wash sinks.Ensure both are accessible at all times.All items moved at time of inspection.

Nearby inspected facilities

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