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The Spicy Amigos

821 4 Avenue SW Calgary AB T2N 0M9 · Food - General

Official record from Alberta →

Inspection summary

The Spicy Amigos has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 26, 2024. The most recent inspection, on April 8, 2026, found no infractions.

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

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 8 times across 7 separate inspections, most recently on March 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 24, 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?

  • 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 10 times across 6 separate inspections, most recently on March 11, 2026. 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?

  • 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 9 times across 5 separate inspections, most recently on March 11, 2026. 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizer solution was prepared or available for food-contact surface sanitizing.A 200ppm quat-based surface sanitizer was prepared at the time of the inspection.Without sanitizer, food-contact surfaces may not be adequately disinfected after cleaning, allowing harmful microorganisms to remain and contaminate food.Proper sanitization is a critical control step in preventing foodborne illness.Ensure a food safe surface sanitizer is always prepared and in use when food handling.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quaternary ammonium sanitizer test strips in use had expired in June of 2023.Expired test strips may provide inaccurate readings, resulting in sanitizer solutions that are too weak to effectively kill microorganisms or too strong, creating a chemical contamination risk.Obtain and use unexpired, manufacturer‑approved quat test strips to be able to accurately verify the concentration of the quat sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handwash sink was not supplied with soap.The soap was refilled at the time of the inspection. Please ensure that all handwash sinks are always fully supplied with warm running water, liquid hand soap, and single-use paper towels to facilitate proper hand washing.
    • 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 flat-top cooking equipment was not positioned beneath a ventilation/fire suppression hood.Cooking equipment that produces grease-laden vapours, smoke, or heat must be properly ventilated to prevent grease accumulation, fire hazards, poor air quality, and contamination of food and surfaces.
    • 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 violation)Dirty cardboard was observed to be lining the shelves in the walk-in cooler. Cardboard is not a cleanable surface and cannot be used to line shelving. Remove the cardboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt, grease, and food debris under cooking equipment and along the cook line.Pull out movable equipment and conduct a thorough cleaning: scrape, degrease, wash, rinse, and sanitize affected areas. Clean all the floors, equipment legs, casters, and adjacent wall surfaces. Please keep the facility in a clean and sanitary state hereafter.
  3. Risk Management 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 chlorine-based mechanical dishwasher was run and 0ppm chlorine was detected. Please repair the dishwasher and ensure it is sanitizing at 100ppm chlorine. Until the dishwasher is repaired manual sanitizing of all dishes and equipment must take place in the three-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dirty cardboard was observed to be lining the shelves in the walk-in cooler. Cardboard is not a cleanable surface and cannot be used to line shelving. Remove the cardboard.
  4. Risk Management 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 chlorine-based mechanical dishwasher was run and 0ppm chlorine was detected. Please repair the dishwasher and ensure it is sanitizing at 100ppm chlorine. Until the dishwasher is repaired manual sanitizing of all dishes and equipment must take place in the three-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dirty cardboard was observed to be lining the shelves in the walk-in cooler. Cardboard is not a cleanable surface and cannot be used to line shelving. Remove the cardboard.
  5. Risk Management 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 chlorine-based mechanical dishwasher was run and 0ppm chlorine was detected. Please repair the dishwasher and ensure it is sanitizing at 100ppm chlorine. Until the dishwasher is repaired manual sanitizing of all dishes and equipment must take place in the three-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dirty cardboard was observed to be lining the shelves in the walk-in cooler. Cardboard is not a cleanable surface and cannot be used to line shelving. Remove the cardboard.
  6. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was run and 0ppm chlorine was detected. Please repair the dishwasher and ensure it is sanitizing at 100ppm chlorine. Until the dishwasher is repaired manual sanitizing of all dishes and equipment must take place in the three-compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The batteries for the paper towel dispenser at the front hand sink were dead and paper towel was not able to be accessed. Please replace the batteries such that paper towel can be accessed. All hand washing sinks must be stocked with liquid hand soap, paper towels in a proper dispenser, and running hot/cold water to allow for proper hand washing by staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold-water tap was not functional at the back kitchen hand washing sink. Please repair the tap/plumbing such that both hot and cold water is available at the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dirty cardboard was observed to be lining the shelves in the walk-in cooler. Cardboard is not a cleanable surface and cannot be used to line shelving. Remove the cardboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a build-up of grease, grime, and food debris and require cleaning:- The floor in the walk-in cooler- The floor and wall behind/under the cook line - The ceiling air vents by the cook line Please clean the indicated areas and add them to a regular cleaning schedule.
  7. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was run and 0ppm chlorine was detected. Please repair the dishwasher and ensure it is sanitizing at 100ppm chlorine. Until the dishwasher is repaired manual sanitizing of all dishes and equipment must take place in the three-compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The batteries for the paper towel dispenser at the front hand sink were dead and paper towel was not able to be accessed. Please replace the batteries such that paper towel can be accessed. All hand washing sinks must be stocked with liquid hand soap, paper towels in a proper dispenser, and running hot/cold water to allow for proper hand washing by staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold-water tap was not functional at the back kitchen hand washing sink. Please repair the tap/plumbing such that both hot and cold water is available at the hand sink.
    • 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?
      • A few mouse droppings were observed in the back dry storage area (onions, peppers, etc.). Some were seen on the floor under the storage shelf, on the floor beside and behind the white freezers, and a few on the shelf. Please safely clean up the droppings and sanitize the affected areas. Please work with the pest control company to abate as pest issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dirty cardboard was observed to be lining the shelves in the walk-in cooler. Cardboard is not a cleanable surface and cannot be used to line shelving. Remove the cardboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a build-up of grease, grime, and food debris and require cleaning:- The floor in the walk-in cooler- The floor and wall behind/under the cook line - The ceiling air vents by the cook line Please clean the indicated areas and add them to a regular cleaning schedule.
  8. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bags were being used as bin liners for the storage of onions and a variety of chiles. Garbage bags cannot be used to store food as they are not manufactured to come in contact with food and often contain chemicals, dyes, and other substances that can leach into food items being stored in the bags. Please remove the garbage bags and use a food safe alternative to store food.
  9. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A metal scoop was left inside of the ice bin. The scoop was removed at the time of the inspection. Do not store scoops inside of the ice bin as this practice can lead to cross contamination of the ice. The scoop may come in contact with bacteria, dirt, or other contaminates which then can be transferred back to the ice when the scoop is stored in the bin. Please store the ice scoop in a clean and designated location outside of the ice bin to maintain hygiene of the ice supply.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food such as rice, pinto beans, and bagged onions were stored directly on the floor in the back storage room. Food must be stored elevated off of the floor to prevent contamination from dirt, dust, and other debris. As well storing food off of the floor can help deter pest from being attracted to the facility and from accessing the food items. Please store all food elevated off of the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bags were being used as bin liners for the storage of onions and a variety of chiles. Garbage bags cannot be used to store food as they are not manufactured to come in contact with food and often contain chemicals, dyes, and other substances that can leach into food items being stored in the bags. Please remove the garbage bags and use a food safe alternative to store food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was run and 0ppm chlorine was detected. It was observed that a section of the sanitizer line had melted resulting in sanitizer not being able to be dispensed into the dishwasher. Please repair the dishwasher and ensure it is sanitizing at 100ppm chlorine. Until the dishwasher is repaired manual sanitizing of all dishes and equipment must take place in the three-compartment sink.

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