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The Imperial Spice

1150 - 4150 109 Avenue NE Calgary AB T3N 2B3 · Food - General

Official record from Alberta →

Inspection summary

The Imperial Spice has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 3, 2025. The most recent inspection, on June 2, 2026, recorded 4 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 6 times across 3 separate inspections, most recently on March 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 2 times across 2 separate inspections, most recently on March 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 2, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 separate inspections, most recently on June 2, 2026. 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.

6 inspections

  1. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A backpack was stored on the bulk bin.The backpack was placed on a coat hook during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of potatoes and canned eggplants were stored on the floor.Store food at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle that contained glass cleaner was not labeled to indicate its content.The spray bottle was labeled during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the front hand sink.The paper towel dispenser was refilled during the inspection.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • March 17 - The hot holding unit was out of service during the inspection, and the working condition could not be accessed.March 13 - Several trays of high-risk food items on the steam table measured between 31 to 35 degrees C. The equipment was observed to be turned off at the time of the inspection.**Ensure all foods under hot holding are maintained at 60 degrees C and above.The food items were discarded during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The manual dishwashing procedure reviewed with staff on site was inadequate. The dishes were not being sanitized.**Ensure all dishes are washed, rinsed, fully immersed in an approve sanitizer for at least 2 minutes and then set out to air dry.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer available for use in the spray bottles measured above 400ppm with no potable water rinse being employed.**Ensure quat sanitizers are maintained at 200ppm.**A potable water rinse is required if the sanitizer is to be maintained at higher concentrations.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several trays of high-risk food items on the steam table measured between 31 to 35 degrees C. The equipment was observed to be turned off at the time of the inspection.**Ensure all foods under hot holding are maintained at 60 degrees C and above.The food items were discarded during the 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 not adequately sanitizing dishes; the final rinse temperature measured at 66.8 degrees C at dish level during the inspection.**Have the dishwasher repaired to ensure to can achieve sanitizing temperatures of 71 degrees C or above at dish level.Revert to manual dishwashing procedures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The manual dishwashing procedure reviewed with staff on site was inadequate. The dishes were not being sanitized.**Ensure all dishes are washed, rinsed, fully immersed in an approve sanitizer for at least 2 minutes and then set out to air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The was no paper towel at the hand sink towel dispenser.**Ensure all hand sinks are supplied with the required articles for hand washing at all times.
  4. Demand Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 57°C, 59°C, and 62.3°C (tested three times). The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. **FIX THE DISHWASHER TO REACH AT LEAST 71°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.

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