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Spicey Chef

160 - 3725 Rundlehorn Drive NE Calgary AB T1Y 2K1 · Food - General

Official record from Alberta →

Inspection summary

Spicey Chef has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on July 13, 2026, recorded 2 infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 July 13, 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 2 times across 2 separate inspections, most recently 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 June 29, 2026. 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 2 times across 2 separate inspections, most recently on June 29, 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 once on July 28, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not available at the time of inspection. Ensure test strips are available to confirm sanitizer concentration for effective sanitization**Obtain new 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?
      • Pest control service records were not provided upon request at the time of inspection. Ensure pest control records are maintained even with inhouse pest control. **Please maintain pest control records and make available upon request.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was not available at the time of inspection. Ensure an approved sanitizer solution is prepared and readily available in a sanitizer bucket or spray bottle at all times for sanitizing food-contact surfaces.**Bleach sanitizer solution was mixed and tested satisfactory during the inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The upright cooler next to the upright freezer had temperatures measured at 9°C using a probe thermometer. Temperatures in the danger zone (4°C - 60°C) allow rapid growth of pathogenic bacteria and increasing the risk of foodborne illness. Remove the foods stored in this cooler until it can maintain temperatures below 4°C. **Do not store any perishable food in this cooler until it is adjusted or repaired to maintain temperatures below 4°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not available at the time of inspection. Ensure test strips are available to confirm sanitizer concentration for effective sanitization**Obtain new 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?
      • Pest control service records were not provided upon request at the time of inspection. Ensure pest control records are maintained even with inhouse pest control. **Please maintain pest control records and make available upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Prep cooler at the front counter was found with door handles with accumulation of dirty and debris. Ensure the handles are clean at all times to avoid cross-contamination of food.2. The inside of the freezer was observed with frozen blood accumulated at the bottom shelf. Ensure the bottom shelf is cleaned to keep it clean and sanitary**Please clean the door hands of all refrigerators and inside of the freezer.
  3. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler putting away an extension cord, then returning to food preparation without washing hands. Was stopped an reminded all circumstances when hand washing is a must.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean the toilet bowl the hand sink and the floor in the washroom
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

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