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Spolumbo's Fine Food & Deli

1308 9 Avenue SE Calgary AB T2G 0T3 · Food - General

Official record from Alberta →

Inspection summary

Spolumbo's Fine Food & Deli has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on February 5, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on February 5, 2026. 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 2 times across 2 separate inspections, most recently on January 8, 2025. 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?

  • 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 once on December 13, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 2 separate inspections, most recently on December 13, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 times across 2 separate inspections, most recently on January 8, 2025. 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?

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. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods in Showcase 2 cooler measured at 8C. Please ensure that coolers can maintain food temperatures at or below 4C. All foods move to other coolers.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 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?
      • "Outstanding Jan 08, 2025"1. There was a visible gap at the bottom of both side and back door in the back kitchen, which can be a potential entry point for the pests.**Please re-install the weather stripping to ensure the facility is vermin proof.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Outstanding Jan 08, 2025"2. Drop ceiling was missing on top of walk-in-cooler in the back kitchen. ** Please install the ceiling to prevent food contamination.4. Wall behind the 2 -compartment sink near the basement entrance was in disrepair. Facility was using the garbage bags to cover the walls. - Supervisor stated that they were aware about the issue and working on it to resolve it. ** Please repair.** Please ensure all the surfaces in facility are durable, non-absorbent and easily cleanable.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wet cleaning cloths were observed on the food prep counters, espresso machine and cutting boards throughout the facility.- Supervisor advised cleaning cloths are moved to the dirty laundry basket after each use. However, during the inspection it was observed that staff was reusing cloths.**Please ensure cleaning cloths are either moved to the dirty laundry after each use or stored in a 200ppm Quats sanitizer solution at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Open bag of lettuce was stored directly under a leaking plumbing system in prep cooler in front kitchen. Significant amount of dust was observed on pipes above. **Operator discarded the contaminated lettuce during inspection. ** Do not store any food products in this area until plumbing is repaired, and pipes are cleaned.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Single use containers without handles were observed inside bulk food container. **Please use the scoops with handles if storing inside the container and/or store in a clean food grade container.**Do not reuse single use items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoop handles were in direct contact with bulk food in the back kitchen area. **Please ensure scoop are stored with their handles upright and/or in a separate clean food grade container to protect from contamination. 2. Food was stored on the ground in the walk-in-freezer in the basement.**Please ensure food is stored 6 inches above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped lettuce and sliced tomato were stored at room temperature in prep area in front kitchen. Staff stated that they were storing these food items in prep cooler after use and taking it out for reuse. - Supervisor indicated that tomato and lettuce are discarded after use, which was not observed during inspection.** Please ensure high risk foods are discarded after 2 hours if kept at room temperature or store them at 4*C or below to prevent bacterial growth.
    • 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?
      • 1. There was a visible gap at the bottom of both side and back door in the back kitchen, which can be a potential entry point for the pests.**Please re-install the weather stripping to ensure the facility is vermin proof.2. Mice dropping were observed in the basement near coffee and canned food pallets. Facility was asked to send their pest control for last three months on December 13, 2024, to ensure there is no recent pest activity is recorded.**Please ensure pest control measures are in place and area is thoroughly cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Plumbing leak was observed inside the bottom cabinet of prep cooler in front kitchen (left corner).**Please repair the above indicated area.2. Drop ceiling was missing on top of walk-in-cooler in the back kitchen. ** Please install the ceiling to prevent food contamination.3. Cardboard was observed in place of the vent cover in the basement, with food stored directly under it. Water marks were also observed on the cardboard. **Please remove cardboard and replace it with appropriate vent cover to prevent contamination. **Please do not store any food under the vent until this issue is resolved.4. Wall behind the 2 -compartment sink near the basement entrance was in disrepair. Facility was using the garbage bags to cover the walls. - Supervisor stated that they were aware about the issue and working on it to resolve it. ** Please repair.** Please ensure all the surfaces in facility are durable, non-absorbent and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Ice was dripping from the condenser unit onto food stored in cabinet freezer in the basement. ** Please repair to prevent food contamination.2. Oven conveyer belt in the back kitchen area was heavily coated with black charred residue.**Please clean the conveyer belt to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required in the following areas:- vents in the back kitchen area were visibly dirty.- Underneath and area beside the deep fryer as it had a significant amount of grease build up.2. Dirty garbage bag was observed on utensil storage and food carts in the back kitchen area.**Please ensure garbage bags are replaced daily or use a stainless-steel barrier and/or a similar easy-to-clean material. 3. Mittens were stored in cardboard box, which is not easy to clean.**Please remove and replace with easy-to-clean containers such as stainless steel.4. Tapes were observed on the prep cooler door in the north-east section of the front kitchen.**Please remove tape as it is not easily cleanable.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A tray of food was stored on top of a garbage can in the production kitchen. Do not use garbage cans as shelves. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand wash station in the sandwich prep area was blocked with a large plastic tray. Corrected during inspection.2. The paper towel dispenser at the hand wash sink at the entrance to the production kitchen was not dispensing paper towel. Corrected during inspection.

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